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Vegan Pumpkin Pancakes - My Life Diversions

Vegan Pumpkin Pancakes

5 from 1 vote
Light and fluffy, spiced just right. These pancakes are so easy to make and perfect for your fall breakfast!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 people
Course: Breakfast, Side Dish, Snack
Cuisine: American, French
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup pumpkin puree
  • 1 cup non dairy milk
  • 1/3 cup maple syrup or white sugar
  • 3 tbsp vegetable oil
  • 1 1/2 tbsp white vinegar
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 cup dairy-free chocolate chips optional
  • 1/4 cup pecans optional
  • dairy-free whipped cream optional

Equipment

  • mixing bowl
  • griddle or non-stick frying pan

Method
 

  1. In one bowl, mix the wet ingredients together: pumpkin puree, milk, maple syrup, oil, vinegar and vanilla.
  2. Sift in dry ingredients: flour, baking powder, baking soda, and spices. Add chocolate chips if using. Stir dry into wet until just combined. Do not overmix. The batter will be thick.
  3. Set a dry non-stick griddle or pan on medium heat.
  4. Scoop 1/4 batter rounds into the pan and spread lightly. Cook for a couple of minutes then flip when golden brown. Cook evenly on both sides, and continue with rest of batter until all done.
  5. Serve immediately with vegan whipped cream, maple syrup and pecans. (optional -suggestion)