Vegan Pumpkin Pie Pancakes
An easy Vegan pancake recipe that delivers a delicious pumpkin pie flavor.
Servings: 12 pancakes
Ingredients
- 2 tbsp flax ground, plus 5 tbsp water to make flax eggs
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 & 1/2 cups non-dairy milk preferably unsweetened
- 1/3 cup organic brown sugar or 1/4 cup organic cane sugar
- 1 & 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp corn starch
- 1 tbsp pumpkin pie spice *if you can't find it, see recipe notes
Instructions
- Make your flax eggs by combining 2 tbsp ground flax with 5 tbsp water in a small bowl. Stir it together and let it sit for 5 minutes.
- In a large bowl stir together: 1/2 cup pumpkin, 1 & 1/2 cups non-dairy milk, 1/3 cup brown sugar, and 2 flax eggs.
- Add the dry ingredients to the large bowl: 1 & 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp corn starch, and 1 tbsp pumpkin pie spice. Stir it just until it's mixed well, try not to over-mix too much.
- Heat a non-stick griddle or large pan onto medium heat. Drop 1/4 cup amounts of batter onto the griddle/pan for each pancake. Once the pancakes start to get dry around the edges and several bubbles have formed give them a flip. Cook the other side of the pancakes for another 2-3 minutes.
Notes
*Pumpkin Pie Spice consists of cinnamon, ginger, cloves, nutmeg, and cardamom.