Vegan Pumpkin Spice Pancakes
 
Hands-on time
Cook time
Total time
 
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Yields: 6-8 small pancakes (serves 2-3)
Ingredients
Wet ingredients:
  • 3/4 cup + 2 Tbsp plain unsweetened almond milk
  • 1/2 Tbsp cream of tartar
  • 1/3 cup packed pumpkin puree
  • 3 Tbsp brown sugar
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 1/2 tsp vanilla extract
Dry ingredients:
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour (1/2 cup oats ground to a powder in a food processor), or use all whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of kosher salt
Other:
  • vegan butter or neutral cooking oil
  • maple syrup
  • pecans
  • other desired toppings!
Instructions
  1. In a large bowl, whisk together almond milk and cream of tartar. Let sit 5 minutes to curdle.
  2. After 5 minutes, whisk in remaining wet ingredients.
  3. Place a sifter over the bowl with the wet ingredients and sift in all dry ingredients. (If not all of your oat flour will sift in, it's fine to just dump it in afterwards!) Gently whisk until combined. Allow to sit for 5-10 minutes to thicken. This is important!
  4. While the batter sits, preheat a griddle or non-stick skillet over medium-low heat. (I especially recommend doing this the entire time your batter is sitting if you have electric burners like I do!)
  5. Add a small pat of vegan butter or drizzle of cooking oil to the skillet to coat it evenly. Using a 1/4-cup measure as a scoop, drop pancake batter into skillet, leaving plenty of room in between. (I can get 3 pancakes in my large skillet.) Cook several minutes on the first side, until edges begin to darken. Flip and cook 1-3 minutes longer on the second side. Repeat with remaining batter.
  6. Serve topped with maple syrup and sprinkled with pecans or other toppings of your choice. Enjoy!
Notes
Adapted from the Minimalist Baker.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/01/vegan-pumpkin-spice-pancakes/