FLUFFY VEGAN PUMPKIN PANCAKES

Fluffy Vegan Pumpkin Pancakes image

Pumpkin puree turns these vegan pancakes orange and adds flavor. Use whatever nondairy milk you prefer. Enjoy with toppings such as nuts or bananas and syrup!

Provided by Sarah Murphy

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 10

Ingredients

1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup soy milk
1 tablespoon brown sugar
3 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 ½ teaspoons vegetable oil
⅓ cup water

Steps:

Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 51.9 g, Fat 4.3 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 794.4 mg, Sugar 8.5 g