There is almost no better way to start your day than with sweet, golden pancakes. Trust me on this one. The only way to make perfect pancakes even better? Throw a little pumpkin in! They’re fluffy, light and packed full of pumpkin spice—you’d never know they’re vegan. These pancakes will be your new fall obsession!
Ingregients, Makes 8
3/4 cup (94 g) all-purpose flour
1/3 cup (43 g) whole wheat flour
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp salt
1 1/2 cups (360 ml) unsweetened almond milk
1/3 cup (75 g) pumpkin puree
1 tbsp (15 ml) maple syrup
Vegan butter or oil, to grease pan
– In a large mixing bowl, whisk together the flours, baking powder, pumpkin pie spice, cinnamon, nutmeg, ginger and salt. Make a well in the center of the dry ingredients and pour in the milk, pumpkin puree and maple syrup. Whisk until completely combined, then set aside.
– Heat a large, lightly greased skillet over medium heat. Pour ¼ cup (60 ml) scoops of batter onto the skillet and cook for about 2 minutes per side, until golden. Adjust the temperature as necessary while cooking because the pan will continue to heat up over time.
– Serve the pancakes with vegan butter and maple syrup!
Recipe reprinted from Homestyle Vegan by Amber St. Peter with the permission of Page Street Publishing Co.
Buy book on Amazon.com: Homestyle Vegan: Easy, Everyday Plant-Based Recipes