Vegan Pumpkin Pancakes for Breakfast
Ingredients
- 1 1/2 cups almond milk
- 1 cup pumpkin purée
- 2 Tbsp. vegan margarine (optional)
- 2 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 3 Tbsp. Date sugar
- 2 cups whole-wheat flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 1/4 tsp. pumpkin pie spice
Preparation
Combine the almond milk, pumpkin purée, vegan margarine, maple syrup and vanilla extract in a large bowl and set aside.
In a separate bowl, combine the date sugar, flour, baking powder, salt, and pumpkin pie spice.
Combine the wet and dry ingredients, then let sit for 5 to 10 minutes.
Spray a skillet with cooking spray and heat over medium heat.
Pour about 1/4 cup of the batter into the skillet.
When the batter starts to bubble, flip and cook for an additional 2 to 3 minutes.
Repeat with the remaining batter.
Serve as desired, perhaps with walnuts.