Pumpkin Spice Pancakes

What would October be without Pumpkin Spice?! Let's make some vegan Pumpkin Spice Pancakes and set things right!

I love baking with pumpkin. I love making it sweet and I adore making it savoury. Pumpkin is one of the most versatile of the food kingdom and that’s why I think people go so crazy for it this time of year. I have made pumpkin pancakes in the past but yesterday’s stack was blog worthy so here you go!!!

Pumpkin Spice Pancakes

Teri-Ann Carty

Classic October flavours but because we obviously LOVE them! Let's make some vegan Pumpkin Spice Pancakes!

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Prep Time 10

Cook Time 20

Course Breakfast

Servings 3

Equipment

oven
stove

Ingredients

1 ½ flax egg 1 tbsp ground flax + 2 1/2 tbsp water
1 tbsp coconut kefir
1 tbsp apple cider vinegar
1½ cup cashew milk
1 tsp vanilla
¼ cup pumpkin purée
½ cup buckwheat flour
½ cup sorghum flour
3 tsp baking powder
1 tsp pumpkin spice
1 tsp cinnamon
pinch of salt

Instructions

Preheat the oven to 250 degrees.
Make flax egg and set aside to gel. Approximately 10 minutes.
In a large measuring cup whisk together cashew milk, ACV, kefir, pumpkin purée and vanilla and set aside.
In a separate bowl, whisk together dry ingredients.
Add wet to dry and fold in flax egg. Allow batter to rest as the pan heats up.
I use a ladle to measure out pancakes but use whatever makes you comfortable.
I also use a nonstick pan for easier flipping.
Coat the pan with coconut oil or vegan butter and place in a preheated oven when they are done.

Keyword dairy free, gluten free, pancakes, plant based, pumpkin spice, vegan

Pumpkin Spice Pancakes

What would October be without Pumpkin Spice?! Let's make some vegan Pumpkin Spice Pancakes and set things right!

Pumpkin Spice Pancakes

Equipment

Ingredients

Instructions

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