Fluffy Vegan Pumpkin Pancakes
I love pancakes - thick, crips edges make them even more resistible. I'm sharing a straightforward pancake recipe that I came up with after tasting a pumpkin muffin from Panera Bread, iykyk.
I used canned pumpkin for this recipe, but if you're feeling like an overachiever, feel free to steam pumpkin for the recipe. Additionally, I used coconut palm sugar in the recipe, but you can use maple syrup as an alternative. Lastly, Bob's Mill egg replacer is my personal favorite egg replacer for all my baking needs. You can use a flax egg if that's what you have on hand, but I can't ensure that you'll have the same texture.
When shopping for my baking needs, my go-to spot is usually Thrive Market. TM has a lot of staple ingredients, and the quality of their products fit my packaging and sustainable practices. If you don’t have a Thrive Market subscription, the yearly $60 rate is totally worth the benefits, click here to sign up and get a free gift with your first purchase.
If you give this recipe a try snap a photo and tag @plantbasedbre across social media platforms!
Fluffy Vegan Pumpkin Pancakes
Ingredients
- 2 C all-purpose flour
- 2 “eggs” of Bob's Red Mill vegan egg replacer
- 1 TBSP Baking powder
- 1/2 TSP Baking soda
- 1/2 TSP Pink salt
- 1/2 TBSP Cinnamon
- 1 TBSP Pumpkin pie spice
- 1/3 C Coconut Palm sugar
- 1/4 C Powder Sugar
- 1 C Pumpkin Puree
- 1/2 TBSP Vanilla extract
- 2 TBSP White vinegar
- 2 C Oat Milk
- 1/3 C Water
- 3 TBSP MCT Oil (optional)
- 3 TBSP vegan butter
Instructions
- Make two eggs from Bob's Red Mill vegan egg replacer, set aside.
- Pour oat milk and white vinegar into a measuring cup. Stir and set aside.
- Combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and coconut palm sugar in a mixing bowl, combine dry ingredients.
- Add wet ingredients, pumpkin puree, egg replacer, MCT oil, water, and oat milk to the dry ingredients, mix well.
- In a cast-iron skillet melt 1 TBSP vegan butter, pour 1/3 cup batter. Flip when bubbles form. Cook evenly for roughly 5 minutes. Repeat until batter is used.
- Serve warm, top with powder sugar.
