Vegan Pumpkin Spice Pancakes!

Even though it feels like summer again here in sunny San Diego, I’m inspired by all the ”autumnal recipes” & beautiful pumpkins I’ve been seeing everywhere!

I love to make a nice breakfast on the weekends, so I decided to make these moist, fluffy, & tasty pancakes…

Vegan Pumpkin Spice Pancakes

  • 2 1/2 cups whole wheat flour 
  • 2 1/2 cups water 
  • 1/2 cup almond milk
  • 2 tbsp baking powder 
  • 1 tsp salt 
  • 1/2 cup organic canned pumpkin 
  • 1/2 tsp cinnamon 
  • 1/4 tsp nutmeg 
  • 1/4 tsp allspice 
  • 1 tsp vanilla extract 
  • 1/2 tsp baking soda 
  • 1 tsp apple cider vinegar 
  1. Combine almond milk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk). 
  2. Stir together pumpkin, spices, water & almond milk in mixing bowl. Add remaining ingredients & stir until most.
  3. Let sit 5 minutes to rise & lightly stir again. Let rest 5 more minutes & cook them up. Makes twenty 4” pancakes.

***I sprinkled dried pomegranate seeds on top & served with Earth Balance Spread & Trader Joe’s Organic Maple Agave Syrup!


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