Fluffy Vegan Pumpkin Pancakes

Fluffy Vegan Pumpkin Pancakes

by Miriam Rojas 1 year ago
4.7 (3)
10 minutes
283.5 kcal
51.9 g carbs
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Description

Pumpkin puree turns these vegan pancakes orange and adds flavor. Use whatever nondairy milk you prefer. Enjoy with toppings such as nuts or bananas and syrup!

Ingredients
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup soy milk
  • 1 tablespoon brown sugar
  • 3 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons vegetable oil
  • ⅓ cup water
Directions
  1. 1. Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
  2. 2. Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
  3. 3. Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts
serving: 3 servings
calories: 283.5 kcal
carbohydrates: 51.9 g
protein: 8.2 g
saturated fat: 0.7 g
sodium: 794.4 mg
fiber: 2.4 g
sugar: 8.5 g
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