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 1/2 cups oat milk
Preparation
Mix the ground flax and water. Set aside.
Whisk the dry ingredients.
In a measuring cup whisk the milk, vanilla, pumpkin puree, and oil.
Fold the wet into the dry until nearly all dry is incorporated.
Fold the soaked flax in until no dry clumps remain.
The batter should be thick but still a little runny. Add more milk if it clumps off the spatula instead of runs off slightly.
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 minutes more.
Serve with a dollop of whipped coconut cream, a dust of pumpkin pie spice or cinnamon, and some pecans. Also delicious with powdered sugar or maple syrup.