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Vegan Pumpkin Spice Pancakes
from Minimalist Baker

Name: Vegan Pumpkin Spice Pancakes
Prep time: 10M
Cook time: 5M
Total time: 15M
Ingredients: ¾-1 cup* unsweetened vanilla almond milk + 1 Tbsp lemon juice or white vinegar; ⅓ cup packed pumpkin puree; 1 Tbsp vegan butter (such as Earth Balance), melted (or sub grape seed or coconut oil); ½ tsp pure vanilla extract; 3 Tbsp brown sugar; 1 Tbsp maple syrup or agave (or sub honey if not vegan); 1 tsp baking powder; ½ tsp baking soda; pinch salt; 1 tsp pumpkin pie spice; ¼ tsp cinnamon; 1 cup whole wheat pastry flour (sub up to half with oat flour if desired)

Ingredients

You need 12 Ingredients

1 cup whole wheat pastry flour (sub up to half with oat flour if desired)

¼ tsp cinnamon

1 tsp pumpkin pie spice

pinch salt

½ tsp baking soda

1 tsp baking powder

1 Tbsp maple syrup or agave (or sub honey if not vegan)

3 Tbsp brown sugar

½ tsp pure vanilla extract

1 Tbsp vegan butter (such as Earth Balance), melted (or sub grape seed or coconut oil)

⅓ cup packed pumpkin puree

¾-1 cup* unsweetened vanilla almond milk + 1 Tbsp lemon juice or white vinegar

Steps

Showing 2 out of 5 Steps

Combine 3/4 cup milk and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.

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Minimalist Baker