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Vegan Pumpkin Pancakes

Posted on Sep 27, 2018 by in Breakfast, Recipe Box

vegan pumpkin pancakes

FLUFFY VEGAN PUMPKIN PANCAKES

Every weekend families try to enjoy a little extra time together by starting the day off right with a big breakfast which usually involves pancakes. Well, why not mix things up a bit for the fall and add some pumpkin. Vegan pumpkin pancakes are fluffy, egg free and dairy free. Served with some pure maple syrup and pecans, they can almost taste like a dessert! I hope you enjoy this recipe as much as I do by adding a little twist to your weekend breakfast routine. 

 

 

Egg SUBSTITUTES

 

I am still learning about all the ways you can replace eggs in cooking and always up for trying something new. You can use vinegar and baking soda, tofu, flax eggs, applesauce or even banana. So while in the baking aisle of my local food store, I discovered Bob’s Red Mill Egg Replacer. It’s vegan and gluten-free. The front of the package even says “for all your baking needs”  including pancakes and so I gave it a try. Similar to flax eggs (1 tbsp of flax meal and 2 tbsp of water), this egg replacer is the same ratio for a whole egg. I was very happy with the results and will continue to use Bob’s Red Mill Egg Replacer for other baking needs. Try it and let me know what you think.

 

 

 

 

vegan pumpkin pancakesPUMPKIN BENEFITS

Maybe pumpkin isn’t just for pie anymore; maybe we can incorporate pumpkin more into our diet because of its wonderful health benefits. It is a great source of fiber and potassium. And most importantly contains beta-carotene, which is a powerful anti-oxidant. The body then turns beta-carotene into Vitamin A. Vitamin A is so important for vision, the immune system, and reproduction. It also helps the heart, lungs, kidneys, and other organs work properly. So try not to overlook pumpkin this fall and try a new recipe such as a pumpkin pasta, soup or chili. I know I will.

 

 

PUMPKIN PIE SPICE

Pumpkin pie spice can easily be made without going to the store. Make a batch yourself and keep the leftovers for Thanksgiving or your next pumpkin latte. I love to make a batch at the beginning of fall and usually finish it by Thanksgiving. But when I get a little crazy with all my pumpkin baked goods, I sometimes need to double this recipe. Try it out for yourself and see how creative you can be with your pumpkin and spice! 

And if you don’t have the ingredients for pumpkin pie spice, just add a 1/2 to 1 teaspoon of cinnamon. The pancakes will still be delicious; I am just partial to pumpkin pie spice!

 

Pumpkin Pie Spice

2 tbsp Cinnamon

1 tsp Ground Ginger

1/2 tsp Allspice

1/2 tsp Ground Nutmeg

1/2 tsp Cloves

 

 

Raw chia seed cranberry sauceWhy not add some Raw chia seed cranberry sauce to the side of your plate while you’re at it!

 

 

 

 

 

 

 

 

 

When you tire of eating your pumpkin, why not wear it? It is as good for your skin as it is for the rest of your body!

Also, try our pumpkin face mask with all your leftover pumpkin. It will renew your complexion from dull to bright, instantly!

 

pumpkin face mask ingredients

 

 

 

Vegan pumpkin pancakes are fluffy, egg free and dairy free. Served with some pure maple syrup and pecans, they can almost taste like a dessert! I hope you enjoy this recipe as much as I do by adding a little twist to your weekend breakfast routine. 

Cook Time:20 min
Prep Time:10 min
Total Time:30 min
Category:Breakfast, Snack
Yield:10-12
Ingredients
* 1 1/2 cup All purpose Flour
* 1 tsp Salt
* 2 tsp Baking Powder
* 2 Tbsp Brown Sugar
* 1 1/2 tsp Pumpkin Pie Spice
* 1 tsp Baking Soda
* 1 cup Almond milk (or any vegan milk)
* 1 Egg Replacer (1 tbsp Bob's Red Mill Egg Replacer and 2 tbsp Water) (can also use ground flax or chia or try banana)
* 2 Tbsp Apple Cider Vinegar
* 1 tsp Vanilla Extract
* 1/2 cup Pumpkin Puree
* Toppings: pure maple syrup, vegan butter and pecans
Preparation
1. In a large bowl, combine flour, salt, baking powder, brown sugar, pumpkin pie spice and baking soda.

2. Make the egg replacer in a small bowl with water and let sit for a minute.

3. In another bowl, whisk together almond milk, egg replacer, vinegar, vanilla and pumpkin puree.

4. Slowly pour the wet ingredients into the dry ingredients and whisk together.

5. Preheat griddle or frying pan to a medium-low heat (325 degrees).

6. Prepare griddle/pan with cooking spray or vegan butter.

7. Using a 1/4 cup for each pancake, spoon batter onto griddle/pan.

8. Pancakes are ready to flip when they are bubbly and puffed on top and dry around the edges.

9. Turn and cook onto the other side until completely cooked through.
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