Vegan Pumpkin Pancakes
One thing is for sure, whether basic or not, you can’t have a fall brunch without some staple vegan pancakes!! When it comes to breakfast concepts I love it all from french toast to pancakes, but my all time fave is pumpkin, because it packs so much flavor.Â
While there are many concepts that are compromised without dairy or eggs, pancakes isn’t one of them. You can easily skip the animal products and sub with a dairy alternative and sub with bananas or applesauce to mimic the eggs.Â
What’s fab about this recipe is that it’s just so effortless. Simply combine all the ingredients, toss in a pan, and boom, you have a fab festive fall breakfast!! This recipe packs more pumpkin than most, more spices than most, can easily be made in bulk, perfect for fall, a gorgeous orange hue, and offers a hint of sweet to bring it all together.Â
Whether its fall, winter or summer, these vegan Pumpkin Pancakes are a go!
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Why this recipe is great:Â
Soft
Sweet
Great for entertaining
Packed with pumpkinÂ
Easy
Affordable
Kid friendly
Pumpkin Pancakes
- Total Time: 15 minutes
- Yield: 8-10 pancakes 1x
Ingredients
- 1 1/2 cups flour
- 1 cup pumpkin
- 3 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1/4 cup apple sauce
- 1/4 cup coconut sugar
- 1 1/2 cups almond milk
- 4 tbsp melted butter
- 1/2 tsp vanilla extract
Instructions
- Add all of the ingredients in a large bowl, whisk to combine. In a skillet add a lil butter and 1/2 cup batter for each pancake. Serve with coconut whip, toasted pecans and maple syrup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
