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!
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 tbsp 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 surup.
Ingredients
Directions
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 tbsp 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 surup.
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