November 15, 2018
Your favorite pumpkin pancakes made vegan
It’s currently snowing out.
And it’s only November 15. This hasn’t happened in years at least – I don’t remember the last time we had snow in New England before the end of December. It usually accumulates the most in January. However, supposedly the snow will melt by midnight, and it’ll turn into freezing rain.
Anyway, these Vegan Pumpkin Pancakes are just what I feel like eating right now. Too bad I don’t have any of the ingredients to make them – even though they require ingredients you may not have handy (although we do have several cans of pumpkin at my home home), they are 100% worth the extra trip to the grocery store.
Weekend breakfast plans? Check.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Simple Vegan Pumpkin Pancakes.
- 2 tablespoons coconut oil
- 4 tablespoons honey
- 2/3 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1-1/4 cups almond milk ((or any vegan milk))
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- In a large bowl, beat honey, pumpkin, vanilla, and milk. Fold in flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Heat coconut oil in a large griddle over medium-low heat. Add about 1/2 cup batter per pancake to griddle. Cook each pancake for about 2 minutes per side (flip once edges are bubbly). Serve with confectioner’s sugar or maple syrup (or both!). Enjoy!
