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The How-To Guide:
Vegan Pumpkin Pancakes

Who doesn't love a little pumpkin this time of year?  I had some left over from making some delicious pumpkin cupcakes with cream cheese frosting (YUM!) recently, and decided that today was the day I would try my hand at creating a delicious Fall recipe that's sure to be a hit - and it definitely was!
These pancakes were fluffy and moist, slightly sweet, thanks to the star spice (Star Anise), and definitely did not need any help in the flavor department from add-ons such as butter or syrup.  
If you roll like we do, you'll just grab 'em and go, and I guarantee you'll enjoy every bite down to the last, little morsel.
Vegan Pumpkin Pancakes:
1 ½ cup All-Purpose Flour
2 Tbsp Sugar
1 Tbsp Baking Powder
1 tsp Salt
2 tsp Star Anise (OR 1 tsp each of Nutmeg and Cinnamon)
1 Tbsp Flax meal
3 Tbsp Water
3 Tbsp Coconut Oil (OR other oil of choice)*
⅓ cup + 2 Tbsp Pumpkin pureé
1 ¾ cup Almond Milk (OR other nut/bean milk)
* If using Cold Pressed Coconut Oil, be sure to melt before adding to the mixture
1.  In a large mixing bowl, combine all dry ingredients, except for flax meal, and mix well.
2.  In a separate smaller bowl, combine flax meal and water, mixing well with a fork or whisk.
3.  Add flax meal/water combination, oil, and pumpkin to the other ingredients and mix well.  The batter will be incredibly thick.
4.  Whisk in the milk about ½ cup at a time, until the batter is the desired consistency.  If you prefer thinner pancakes and looser batter, use more milk.  For fluffier pancakes and thicker batter, this amount of milk will suffice.
5.  Let the batter "rest" for 15 minutes while you heat your pan on medium-low heat (4).  Once the pan is ready, pour desired amount (¼ - ⅓ cup each pancake is a good size) and cook until the bubbles that form on top begin to pop and remain open, about 45-60 seconds.
6.  Carefully flip each pancake and cook an additional 30-60 seconds.
7.  Let cool on a cooling rack (or eat them scalding hot, like I do).
8.  Devour :P
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