Vegan Pumpkin Pancakes
Need a Recipe For Pumpkin Spice Pancakes?
Is anyone else obsessed with pumpkin season?
These vegan pumpkin pancakes contain both pumpkin puree and pumpkin spice making them the perfect fall time breakfast.
I love making pancakes on weekends, and these healthy pumpkin pancakes take the lead during the chilly autumn months.
They are also very easy to prepare so that everyone can give them a try!
INGREDIENTS FOR FLUFFY PUMPKIN PANCAKE
- Pumpkin puree – canned or homemade
- All-purpose flour
- Oat milk
- Coconut sugar
- Coconut oil
- Flax egg
- Pumpkin spice
- Vanilla essence
- Baking powder
- Baking soda
- Salt
Making a flax egg: Add one tablespoon of ground flaxseed meal to three tablespoons of water. Mix and let stand for about 15 minutes in the fridge to thicken and become nice and gooey.
Non-Vegan alternatives: Not vegan? You can easily substitute the oat milk and flax egg for regular dairy milk and an egg.
READ: SIMPLE VEGAN COCONUT YOGURT BREAKFAST BOWLS
Instructions For Healthy Pumpkin Pancakes
- Prepare your flax egg and place it in the fridge to set before gathering your other ingredients.
- Mix your dry ingredients in a large bowl: flour, coconut sugar, pumpkin spice, baking soda, baking powder, and a pinch of salt. Mix to combine.
- In a smaller bowl, you want to combine your wet ingredients: pumpkin puree, vanilla essence, melted coconut oil, oat milk, and flax egg.
- Add your wet mixture to your dry mixture. Mix until combined but do not go overmix.
- Your mixture will look thick, but this will help make them nice and thick.
- Place a non-stick pan on the stove at medium heat. Let it get nice and hot. Add some coconut oil to the pan and add roughly 1/2 cup of batter to the pan.
- Use the back of the measuring cup to smooth out your mixture into the roundest shape possible.
- Because your pancakes will be thick, you need to let them cook properly, a good 3-4 minutes per side on low-medium heat.
Note: As your pan is on the stove, it will start retaining heat, so adjusting the temperature lower generally becomes necessary.
If I were to leave my pan on medium heat the entire time, the pancakes would brown quickly on the outside but be raw on the inside.
FAVORITE TOPPINGS
- Real maple syrup
- Vegan chocolate chips
- Peanut butter drizzle
- Walnuts or pecans
- Fresh fruit
READ: THE BEST MOIST PUMPKIN CHOCOLATE CHIP MUFFINS (OVO-VEGETARIAN)
VEGAN PUMPKIN PANCAKES
Equipment
- Stove
Ingredients
- 1.5 cups All purpose flour
- 1 1/4 cup Oat milk
- 0.5 cup Pumpkin puree
- 1 Flax egg
- 2 tbsp Coconut sugar
- 2 tbs Vanilla essense
- 2 tbs Pumpkin spice
- 2 tbsp Melted Coconut oil
- 1 tbsp Baking powder
- 0.5 tsp Baking soda
- Pinch of salt
Instructions
- Prepare your flax egg and place it in the fridge to set before gathering your other ingredients.
- In a large bowl mix together your dry ingredients: flour, coconut sugar, pumpkin spice, baking soda, baking powder, and a pinch of salt. Mix to combine.
- In a smaller bowl, you want to mix together your wet ingredients until combined: pumpkin puree, vanilla essence, melted coconut oil, oat milk, and flax egg.
- Add your wet mixture to your dry mixture. Mix until combined but do not go overmix.
- Your mixture will look thick but this will help make them nice and thick.
- Place a non-stick pan on the stove at medium heat. Let it get nice and hot. Add some coconut oil to the pan and add roughly 1/2 cup of batter to the pan.
- Use the back of the measuring cup to smooth out your mixture into the roundest shape possible.
- Because your pancakes will be thick, you need to let them cook properly, a good 3-4 minutes per side on low-medium heat.
Notes
FAVORITE TOPPINGS
- Real maple syrup
- Vegan chocolate chips
- Peanut butter drizzle
- Walnuts or pecans
- Fresh fruit