Easy Vegan Pumpkin Pancakes
Ingredients
- 2 tablespoons ground golden flax
- 4 tablespoons water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 tablespoons avocado oil
- 1.5 cups oat milk
Preparation
Mix the ground flax and water and set aside.
Whisk the dry ingredients together.
In a measuring cup, whisk the milk, vanilla, pumpkin puree, and oil.
Fold the wet ingredients into the dry until nearly all dry is incorporated.
Fold in the soaked flax until no dry clumps remain.
The batter should be thick but slightly runny; add more milk if it clumps off the spatula.
Measure out 1/4 cup batter onto a lightly oiled griddle or pan.
Cook until the top starts to bubble and the sides look cooked, about 3 minutes.
Flip and cook for 2 more minutes.
Serve with a dollop of whipped coconut cream, a dust of pumpkin pie spice or cinnamon, and some pecans.
Tips
If no flax is available, use 1/2 cup unsweetened applesauce instead.
For a gluten-free version, substitute with a 1:1 all-purpose baking flour blend.
