Vegan Pumpkin Pancakes ( Gluten-free )

Name: Vegan Pumpkin Pancakes ( Gluten-free )
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup pumpkin puree; 1 cup milk - I used almond milk; 2 Tablespoons melted coconut oil or applesauce; 1/4 cup sweetener - maple syrup or coconut sugar; 2 cups flour - I used gluten-free all-purpose flour; 1 Tablespoon baking powder; 1/2 teaspoon salt; 1 Tablespoon pumpkin spice seasoning or (use 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 8

Cost: $4.29 /serving

Author : Prajakta Sukhatme

vegan pumpkin pancakes

Ingredients

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1 cup pumpkin puree1 cup milk - I used almond milk2 Tablespoons melted coconut oil or applesauce1/4 cup sweetener - maple syrup or coconut sugar2 cups flour - I used gluten-free all-purpose flour1 Tablespoon baking powder1/2 teaspoon salt1 Tablespoon pumpkin spice seasoning or (use 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg)

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Instructions

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Step 1

In a large mixing bowl, whisk together the pumpkin puree, almond milk, oil ( or applesauce ), sugar ( or other sweetener ) until smooth and well combined.

Step 3

Add the flour, baking powder, salt, and pumpkin spice seasoning mix to the bowl with the wet ingredients, and stir with a large spoon until combined.

Step 5

Do not over mix. A few small lumps may remain and are okay.

Step 7

Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil.

Step 9

Pour about 1/4 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes.

Step 11

Repeat to make pancakes with all the remaining batter.

Step 13

Serve with maple syrup drizzled on top. Wonderful optional garnishes are fresh berries and fruit, pumpkin seeds, coconut cream and cinnamon, plant butter, chopped pecans, caramel, or chocolate sauce. Enjoy warm!