Fluffy Vegan Pumpkin Pancakes

5 from 11 votes

The orange hue of these pumpkin pancakes without eggs will give a bright start for any gloomy day. Go ahead and use sweet potato puree if that's all you have. Mix in some (vegan) chocolate chips or cranberries to make it even more special.

Prep Time10

Cook Time10

Total Time20

Method: Cooking

Course: Breakfast

Servings: 10 Pancakes

Ingredients

Dry Ingredients:

1 and ½ cups whole wheat pastry flour
¾ cup all-purpose flour
1 and ½ teaspoons white sugar
¼ teaspoon ground cinnamon
3 teaspoons baking powder

Wet Ingredients:

1 and ½ to 2 cups almond milk
½ cup canned pumpkin
¼ cup coconut oil melted
1 and ½ teaspoons vanilla extract

Optional Ingredients:

½ cup chocolate chips or cranberries/any other fruit

Substitutions:

Instructions

In a large bowl combine together the dry ingredients.
In another small bowl stir together the wet ingredients except for water.
Incorporate the wet mix into the dry mix. Add some more water/milk to get the desired consistency. I used 2 tablespoons of water. Stir in the chopped cranberries if using. Leave it aside for at least 5 minutes.
Meanwhile heat a griddle/pan.
When the pan is hot enough, scoop out ¼th cup of batter and pour it on the pan. Wait until the batter is cooked and bubbles appear on the surface and then flip it over. Cook it for another 30 seconds the other side. Repeat it for rest of the batter.

Notes

If you do not have whole wheat pastry flour you can use a combination of whole wheat flour and all-purpose flour.

Nutrition