These vegan pancakes are colored orange and have flavor added by pumpkin puree. Use the non-dairy milk of your choice. Take advantage of toppings like nuts or bananas and syrup!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 3 |
| Yield: | 3 servings |
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
Instructions
- Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
- 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.
- 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.
Reviews
These pancakes were very light & fluffy. I substituted date sugar for brown sugar and decreased the oil to 1 teaspoon. I was very impressed and the pumpkin & spice amounts tasted perfect! A lot of vegan pancakes are dense and flat. These were amazing!
I made these this morning and they were delicious! I substituted oat milk for soy milk and they turned out perfectly.
I made these pancakes this morning (7/14/19 4:25 AM EST), and they slightly exceeded my expectations; they turned out quite well for a vegan dish. I didn’t have one and a half cups of all-purpose flour handy, so I used the remaining half cup that I had left in addition to one cup of rice flour. They aren’t very sweet when eaten plain, but does taste better topped with maple syrup.
No i did not make any changes, my daughter and i loved them, and i would make it again