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Pumpkin Spice Pancakes

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