Vegan Pumpkin Pie Pancakes
These easy vegan pumpkin pancakes are the perfect fall time breakfast! They are super fluffy on the inside with the perfect golden edge on the outside. They taste just like a pumpkin pie but for way less calories and sugar! This is a vegan holiday breakfast that everyone will love!
Ingredients
Vegan Pumpkin Pancake
- 1 cup unsweetened almond or oat milk
- ½ cup pumpkin puree
- 4 tablespoon maple syrup
- 2 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Additional Ingredients
- 1 teaspoon vanilla
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ground ginger
- Tru Whip Vegan Whipped Topping
Instructions
Vegan Pumpkin Pie Pancakes
- In a medium bowl, mix the oat or almond milk, pumpkin, maple syrup, baking powder, apple cider vinegar, and cinnamon. Option to add vanilla, nutmeg, cloves, and ginger. Mix until combined and then mix in the flour until the batter is smooth.
- Bring a large skillet sprayed with olive oil spray to low heat. Once the pan is warm, spoon in about 3 tablespoon of batter per pancake. Cook until bubbles form on the top of the pancakes and then flip. Each pancake should be golden on each side. You should have about 16 pancakes.
- Serve warm with vegan whipped topping, cinnamon, and maple syrup.
Nutrition
Serving: 4gCalories: 176kcalCarbohydrates: 39gProtein: 3gFat: 1g
Tried this recipe?Let us know how it was!
Jena says
I used a cup of cooked pumpkin and the pancakes were amazing. Thanks so much Jilly for the recipes. Can't wait to try your cinnamon rolls, maybe even with pumpkin for my next dessert.