Fluffy vegan pumpkin pancakes
Fluffy vegan pumpkin pancakes that are hearty and relatively healthy!
Ingredients
- 1 cup milk (+ a little bit more as needed for consistency) (any milk will do! We love oat milk)
- 1 TBSP apple cider vinegar
- 1 tsp vanilla
- 1 cup flour (see notes)
- 1.5 TBSP sugar
- 1 TBSP baking powder
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 TBSP chia seeds
- 1 TBSP ground flax seeds
- cinnamon + pumpkin spice (to taste)
- chocolate chips (optional)
Instructions
-
Mix together the wet ingredients (milk, apple cider vinegar and vanilla). Set aside.
-
Combine the flour, sugar and baking powder in a large bowl.
-
Add the wet and the dry ingredients together.
-
Gently fold in the pumpkin puree, chia seeds, and ground flax seeds. Add more milk to make the consistency you'd like (I usually add maybe 1/3 cup more at this stage)
-
Season to taste with cinnamon and pumpkin spice.
-
Heat up a griddle, grease with a small amount of coconut oil, and scoop out pancake batter (we like using 1/3 cup batter for each pancake)
-
Add mini chocolate chips or leave them out - both are delicious!
-
Flip the pancakes once they're lightly browned on the bottom, and cook until heated through.
-
Top with maple syrup and enjoy!
Recipe Notes
We TRIPLE this recipe when I make it every week. Then I refrigerate some and freeze some more, and heat up in our toaster oven through the week.
**FLOUR: I like to use a mix of different flours when I make this recipe. I always use at least half of the flour requirements using all purpose flour, but then get creative with the other half of the flour mixture. We use buckwheat most often, but also sometimes mix in cassava flour, whole wheat flour, or 1:1 gluten free flour.
**If you'd like a little more natural sweetness, add in a smashed ripe banana! I didn't have any on hand when I made it this morning, but we do this often.
**See the rest of the blog post about griddles I recommend and ways to make this recipe last throughout the week.