Instagram Envelope

Pumpkin Spice Pancakes

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

This post may contain affiliate links

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!!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Pumpkin Spice Pancakes

Classic October flavours but because we obviously LOVE them! Let's make some vegan Pumpkin Spice Pancakes!
Print Pin Rate
Servings: 3 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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
US Customary - Metric

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.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 510mg | Potassium: 236mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3181IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




SUBSCRIBE!

Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.