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Pumpkin Pie Pancakes

Yields1 Serving

This recipe is featured in the '40 Vegan Pancake Recipes' book by Connor Haris.

Pumpkin Pie Vegan Pancake Stack

 1 cup non-dairy milk
 1/2 cup pumpkin puree
 1 tablespoon coconut oil
 1 cup plain/all purpose flour
 2 tablespoons brown sugar
 1 tablespoon baking powder
 2 teaspoons pumpkin spice mix
 1/4 teaspoon salt
1

In a large bowl, combine the non-dairy milk, pumpkin puree, and oil.

2

In another large bowl, stir the flour, brown sugar, baking powder, pumpkin spice mix, and salt until well blended.

3

While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to overmix the batter. As soon as you see large clumps of flour disappear, stop stirring.

4

Heat a lightly oiled griddle or frying pan over medium high heat.

5

Add about a ΒΌ cup of batter for one pancake onto the griddle.

6

Brown on both sides and serve hot with warm maple syrup and vegan butter.