Vegan Pumpkin Pancakes Recipe – Love and Lemons

Vegan Pumpkin Pancakes

It’s October 1st – let’s do this pumpkin thing!

I’ve been baking up a storm of pumpkin-ey things lately… mostly because when you open a can of pumpkin, there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with pancakes, you might as well go ahead and make pumpkin bread… and then, well, maybe some pumpkin cookies. After all, you have to use it up! (she says while eating said cookie)

Anyway, I’ve had so many requests for vegan pumpkin pancakes, so here we go! Flax replaces the egg, and the pumpkin gives them moisture and lift, making these nice and fluffy.

Vegan Pumpkin Pancakes

Vegan Pumpkin Pancakes

As for the pumpkin-type spices – I use straight up cinnamon here. I think its simple flavor is perfect once the maple syrup hits the hot pancakes. But if you want to use pumpkin pie spice, or add nutmeg, ginger, allspice, etc… feel free to get creative.

And, um, if you’re going to un-veganize these like I did for the sake of the photo below, Stonyfield’s double cream plain yogurt was insanely delicious as a topping with some toasted pecans (not sponsored, just saying). If you’re vegan, coconut yogurt would be delicious too.

Vegan Pumpkin Pancakes

These are best the day they’re made, but I enjoyed the frozen leftovers as well 🙂

Vegan Pumpkin Pancakes


  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1½ cups (180g) all-purpose flour* (see note below)
  • 2 tablespoons cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • heaping 1 teaspoon cinnamon
  • heaping ¼ teaspoon sea salt
  • ½ cup canned pumpkin puree
  • 1 cup plus 3 tablespoons almond milk, at room temperature
  • 2 tablespoon melted coconut oil, plus more for brushing
  • 1½ teaspoons vanilla extract
  • maple syrup (not optional)
  • Yogurt or vegan yogurt (optional)
  • Pecans (optional)
  1. In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.
  2. In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
  3. In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
  5. Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
  6. Serve with maple syrup, yogurt, and pecans, as desired.

*Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed-down. Too much flour will result in a thicker batter and denser pancakes. (Alternatively, you could weigh it to measure 180g)



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