Vegan Pumpkin Pancakes
Pancakes: fall edition. These easy pumpkin pancakes have the perfect amount of spice!
Servings: 8 pancakes
Calories: 136kcal
Ingredients
- 1 cup pumpkin puree
- 1 cup non-dairy milk like almond or oat
- 3 tablespoons brown sugar
- 2 tablespoons melted vegan butter
- 1 teaspoon vanilla extract
- 1¼ cup flour
- 1 tablespoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Stir together the pumpkin puree, milk, brown sugar, melted butter, and vanilla extract.
- Mix in the flour, baking powder, cinnamon, and nutmeg. Mix until the dry ingredients just incorporated to keep them fluffy. Overmixing will result in chewy pancakes.
- Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired.
- Scoop about ¼ cup of batter into the pan for each pancake.
- Cook until the edges of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)
Nutrition
Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 283mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5016IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg