Vegan Pumpkin Pancakes

Step 1

In a jug, combine the plant milk and apple cider vinegar, stir together and set aside to curdle for 10 minutes.

Step 2

In the meantime, sieve the flour into a mixing bowl and stir in the cinnamon, ginger, nutmeg, allspice, cloves, salt, baking powder and baking soda.

Step 3

Once the milk has curdled, whisk in the yoghurt and maple syrup, then pour the wet mixture into the flour bowl and stir to combine until you have a smooth pancake batter.

Step 4

Grease a non-stick pan with a little coconut oil and pour your pancakes into the hot pan. Use a wooden spoon to shape the individual pancakes, and gently flip when the edges become golden.

Step 5

Serve your vegan pumpkin pancakes with your favourite toppings! Some of my favourites are protein yoghurt (protein powder mixed with yoghurt), maple syrup, vegan custard, crunchy nuts and seeds, nut butter (especially pistachio butter!), and chocolate sprinkles.