Description
These vegan pumpkin pancakes are perfect for breakfast in Autumn/fall! They are easy and quick to make, super fluffy, soft, oil-free, and full of delicious pumpkin flavour.
Ingredients
Scale
- 3/4 cup (200g) pumpkin puree
- 1 & 3/4 cup (200g) plain flour
- 3/4 cup (180ml) soy milk
- 1/3 cup (45g) caster sugar
- 1–2 tsp pumpkin spice
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- vegetable oil for frying, omit if oil-free(use a non-stick frying pan)
Instructions
- In a jug or medium size bowl, mix the soy milk, apple cider vinegar, and pumpkin puree with a whisk until it’s smooth and well combined. Set aside.
- In a large bowl, mix the flour, caster sugar, pumpkin spice, baking powder, and baking soda with a whisk until well combined.
- Add the wet mixture and vanilla extract into the dry mixture and mix with a large wooden spoon or silicone spatula until just combined.
- Heat a non-stick frying pan on medium heat. Add about half a teaspoon of vegetable oil or coconut oil to the middle of the pan and spread around the middle part of the pan.
- Scoop the batter with a ladle and pour into the middle of the pan, spread evenly using the back of the ladle, and make a circle shape.
- Cook the pancake for about 2-3 mins on low-medium heat until you see small bubbles popping up on the surface and the edge is cooked and dry. It should be nice and golden on the bottom side of the pancake.
- Flip the pancake with a turner and cook for a further 1-2 mins until the bottom is cooked and golden in colour.
- Transfer the pancakes to a plate and repeat for the rest of the batter.
- Dress your pancakes with a drizzle of maple syrup, vegan butter, vegan whipped cream, or anything you like. Enjoy!
Notes
Do not overmix the batter. Overmixing results in a tough and rubbery texture.
If the batter looks way too thick, add a tablespoon of plant milk at a time and mix the batter until it’s smoother.
If your batter looks too runny, add a tablespoon of flour at a time and mix until it’s thick enough to scoop.
- Prep Time: 10 mins
- Cook Time: 6 mins
- Category: Pancakes
- Method: Frying