Description
These fluffy vegan pumpkin pancakes are the coziest fall weekend breakfast - made in one bowl with simple, wholesome ingredients and just the right amount of warm spice. They're gluten-free, nut-free, kid-approved and so easy to whip up!
Ingredients
Units
Scale
Dry ingredients:
- 1 1/2 cups store-bought oat flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 3/4 teaspoon cinnamon or pumpkin pie spice
Wet ingredients:
- 3/4 cup pumpkin purée (unsweetened)
- 1 1/2 cups unsweetened plain non-dairy milk
- 2 tablespoons avocado oil
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat a large nonstick griddle or pan over medium heat. If the pan isn't nonstick, lightly grease it with avocado oil.
- In a medium mixing bowl, whisk together the oat flour, baking powder, salt and cinnamon (or pumpkin pie spice).
- Add the pumpkin purée, non-dairy milk, avocado oil, maple syrup and vanilla. Whisk again until smooth.
- Scoop ¼ cup of batter per pancake onto the preheated griddle, leaving space between pancakes.
- Cook until bubbles begin forming toward the center of the pancakes, about 3 minutes. Flip and cook on the second side until golden brown, about 3 minutes more. If the pancakes are browning too quickly, lower the heat slightly and/or shorten the cooking time.
- Serve warm with desired toppings such as vegan butter, maple syrup, vegan whipped cream, chopped candied pecans, a dusting of cinnamon, mini vegan chocolate chips or vegan caramel sauce.
Notes
- To freeze: cool the pancakes completely, then freeze. Thaw overnight in the refrigerator and rewarm on the stovetop over low to medium heat for about 1 minute per side.
- Prep Time: 8
- Cook Time: 12
- Category: Breakfast
- Method: Stove Top
- Cuisine: American