Vegan Spiced Pumpkin Pancakes
Ingredients
- 1 1/2 cups Flour
- 1 Tbsp Baking Powder
- 4 Tbsp Sugar
- 1 1/4 tsp Pumpkin Spice
- Pinch of Salt
- 1 cup + 1 Tbsp Unsweetened Plant Milk (my favorite is Oatmilk)
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Vanilla
- 1/2 cup + 1 Tbsp Pumpkin Puree
- 2 Tbsp of Vegan Butter or Oil for cooking
- Vegan Butter & Maple Syrup for serving
Preparation
Mix together all of the dry ingredients and set aside.
Mix together all of the wet ingredients and then pour them into the dry ingredients.
Mix the batter until well combined but don’t over mix. Let the batter rest for 3-5 minutes.
On medium heat in a large pan or non stick skillet, pour out 1/3 cup of the batter at a time. Let the pancake cook until bubbles form on the top (about 2 minutes) before flipping. Cook another 2 minutes until browned.
Serve with plenty of vegan butter and maple syrup.
Tips
For best results, use oatmilk as the plant milk.
