Vegan Pumpkin Pancakes
Vegan pumpkin pancakes - super fluffy, lightly spiced, easy to make and utterly delicious; these pancakes are perfect for a cozy Autumn breakfast.
Servings 6 people
Calories 280kcal
Ingredients
- 120 g (½ cup) pumpkin puree
- 240 ml (1 cup) non-dairy milk (I use unsweetened soy)
- 80 ml (⅓ cup) maple syrup
- 3 tablespoon sunflower oil
- 1 ½ tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 250 g (2 cups) plain (all-purpose) flour
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon mixed spice/pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Whisk together the pumpkin puree, milk, maple syrup, sunflower oil, cider vinegar and vanilla extract.
- Sift in the flour, baking powder, bicarbonate of soda, cinnamon, mixed spice and salt and stir until well combined. The batter should be quite thick.
- Place a dry, very non-stick frying pan over a low heat (if your pan is not so non-stick then you will need to grease it with a little oil or vegan spread).
- Scoop ¼ cup of the batter into the pan and use the cup to spread it out slightly. Cook for a couple of minutes until bubbles form on the surface then carefully flip the pancake over and cook for a couple more minutes until browned and cooked through.
- Repeat with the rest of the batter then serve the pancakes topped with maple syrup and your choice of things to scatter.
Notes
Makes about 12 pancakes.