Easy Vegan Pumpkin Pancakes
These easy vegan pumpkin pancakes are the perfect breakfast to celebrate fall. They are so easy to make, taste so delicious and are great to prep for the week! They are such a cozy, delicious breakfast that helps to switch up your normal routine!
Ingredients
- 2 Flax Eggs (2 tbsp flax seeds + 6 tbsp warm water)
- 4 tbsp Pumpkin Purée
- 2 cups Plant Milk (almond, cashew, oat milk, etc)
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice Or Allspice
- 1 tbsp Granulated White Sugar
- 2 cups All-Purpose Flour using spoon and level method (can use whole wheat 1:1)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
Instructions
- In a small bowl, make your flax egg. Let sit for 5 minutes.
- In a medium-sized bowl, add in flax egg, pumpkin purée, plant milk, vanilla extract, pumpkin pie spice, and sugar and mix with a hand mixer or whisk.
- Add in flour, baking powder, and baking soda, and mix with a hand mixer until well combined. Continue blending until no chunks remain and everything is well mixed. Let batter sit for 5 minutes before cooking so it becomes fluffy.
- Plug in your griddle and spray it lightly with cooking spray. Turn the heat of your griddle to 400ºF. Once it is hot, use a ladle to pour one scoop of batter onto the griddle. You can cook 5-6 pancakes at a time, depending on the size of your griddle.
- Once the edges of the pancake start to brown slightly and bubbles form in the middle of the pancake (after about 1-2 minutes), gently slide a spatula underneath it and flip your pancakes.
- Repeat steps 5 and 6 for the rest of your pancake batter.
- Once your pancakes are cooked, top with nut butter, bananas, berries, maple syrup, or whatever you’d like and enjoy!
Video
Notes
How to store: Place in an airtight container in the fridge for up to one week.
How to freeze: Let pancakes cool completely, place in an airtight container and freeze for up to one month.