These Pumpkin Pancakes are the perfect fall brunch. They're so fluffy, yet they're made without dairy and eggs. These pancakes are like a warm hug but in pancake form. The key to perfect, fluffy vegan pancakes is resting the batter for at least 10 minutes! Enough said, let's make them!
Ingredients:
1 cup all purpose flour
4 tbsp white cane sugar
1 tbsp pumpkin spice
1 tsp baking powder
1 tsp baking soda
1/2 cup pumpkin puree, not pumpkin pie mix
3/4 cup unsweetened plain plant-based milk
Instructions:
In a large mixing bowl, mix together the wet ingredients. (pumpkin puree and unsweetened plant-based milk)
Then add all the dry ingredients and mix until just combined, making sure not to overmix. A few lumps are okay!
Set aside and let the batter rest for 10-15 minutes.
Lightly grease a pan and start cooking your pancakes. To make a pancake, add 2-3 heaping tablespoons of the pancake batter to the greased pan. Once you see bubbles forming on top of the pancake, flip and cook for a few more minutes. Repeat this process until you have used up all of the pancake batter. You should get around 5-6 pancakes.
Serve warm with agave or maple syrup and enjoy!
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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