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