Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are dairy-free, egg-free, and deliciously spiced for a perfect plant-based breakfast. They’re fluffy and satisfying, topped best with a drizzle of maple syrup.
Ingredients
- 1½ cups all-purpose flour or gluten-free flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup pumpkin puree
- 1½ cups almond milk or oat milk
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil or vegetable oil
- 1 flaxseed egg 1 tablespoon flaxseed meal + 3 tablespoons water
Instructions
- Mix flaxseed meal and water and let it sit for 5 minutes.
- Combine flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
- In another bowl, mix pumpkin puree, almond milk, maple syrup, and coconut oil.
- Add the flaxseed egg to the wet ingredients and stir.
- Combine the wet and dry mixtures until smooth.
- Cook on a heated skillet over medium heat, using ¼ cup of batter for each pancake.
- Flip after 2-3 minutes when bubbles form.
- Serve warm with vegan butter or syrup.