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!

Author: Weelicious

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Servings: 4 servings

Calories: 699 kcal per serving

Ingredients

1 cup - all purpose flour
½ cup - whole wheat flour
2 teaspoons - baking powder
1 tsp - baking soda
½ tsp - cinnamon
½ tsp - kosher salt
1 ¼ cups - almond
1 tbsp - maple syrup
1 tbsp - vegetable oil
½ cup - pumpkin puree

Instructions

Mix the dry ingredients in a bowl.
Mix the wet ingredients in a separate bowl.
Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
Heat a griddle or large saute pan over medium heat and lightly
grease with oil.
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.
Flip the pancakes and cook another 2 minutes.
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).
Serve with maple syrup and enjoy.

Nutrition