Vegan Pumpkin Pancakes
These vegan
pancakes with pumpkin are so fluffy! They have all the delicious spicy flavors
of autumn and make the perfect breakfast.
Ingredients
- 3 Tbsp sunflower oil
- 2 tsp vanilla extract
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 120 g (1/2 cup) pumpkin puree
- 1/4 tsp salt
- 250 g (2 cups) plain (all-purpose) flour
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 tsp mixed spice/pumpkin pie spice
- 240 ml (1 cup) non-dairy milk (I use unsweetened soy)
- 80 ml (1/3 cup) maple syrup
- 1 tsp bicarbonate of soda (baking soda)
Instructions
First, Whisk
together the pumpkin puree, milk, maple syrup, sunflower oil, apple cider
vinegar and vanilla extract.
Then, Sift
flour, baking powder, baking soda, cinnamon, spice mixture and salt and mix
well. The dough should be quite thick.
Place a dry,
very non-stick frying pan over a low heat (if your pan is not so nonstick, you
will need to grease it with a little vegan oil or paste).
Pour 1/4 cup
of the batter into the pan and use the cup to spread it slightly. Bake for a
few minutes until bubbles form on the surface, then carefully return the
pancake and cook for a few more minutes until golden and cooked.
Repeat with
the rest of the dough, then serve pancakes filled with maple syrup and your
choice of things to disperse.
Happy
Cooking Time.
