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
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.
Nutrition
Nutrition Facts
Pumpkin Spice Pancakes
Serving Size
1 serving
Amount per Serving
Calories
175
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
510
mg
22
%
Potassium
236
mg
7
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
3181
IU
64
%
Vitamin C
2
mg
2
%
Calcium
270
mg
27
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.