- VE
- VN
- LC
- LS
Vegan Pumpkin Pancakes
Vegan Pumpkin Pancakes are perfect for fall, but taste delicious year round! They’re fluffy, delicious and the perfect combo of pumpkin with a little cinnamon spice. Light as feathers, but with tons of depth of flavor and added texture from the spelt or buckwheat, these pancakes are a real treat. I actually served them for dessert later that night and the kids had a blast eating them with their hands and dipping them in syrup. See, pancakes really can be enjoyed morning, noon and night!
Ingredients
Instructions
- Step 1
Mix the dry ingredients in a bowl.
- Step 2
Mix the wet ingredients in a separate bowl.
- Step 3
Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
- Step 4
Heat a griddle or large saute pan over medium heat and lightly
- Step 5
grease with oil.
- Step 6
Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
- Step 7
Flip the pancakes and cook another 2 minutes.
- Step 8
Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
- Step 9
Serve with maple syrup and enjoy.
Tips & Tricks
Per serving
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