Veganpumpkinpiepancakes Recipes

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VEGAN PUMPKIN PIE PANCAKES



Vegan Pumpkin Pie Pancakes image

From Vegan Planet, these pumpkin pie pancakes are a-ma-zing! You can substitute real milk if you don't mind them not being vegan, and you can also substitute 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves for one teaspoon of pumpkin pie spice.

Provided by Anomalyk

Categories     Breakfast

Time 30m

Yield 10-12 medium-sized pancakes

Number Of Ingredients 8

1 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 1/4 cups soymilk
1/3 cup canned pumpkin
1 tablespoon vegetable oil

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
  • In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
  • Use a skillet to make pancakes as you would with regular pancake batter.

Nutrition Facts : Calories 114.9, Fat 2.1, SaturatedFat 0.3, Sodium 260.8, Carbohydrate 21, Fiber 0.9, Sugar 5.3, Protein 3

VEGAN PUMPKIN PANCAKES



Vegan Pumpkin Pancakes image

These vegan pancakes take on a hint of fall with the savory goodness of pumpkin, cinnamon, and pecans! Serve with toppings of choice, including additional pecans and maple syrup.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 13

2 cups almond milk
2 tablespoons distilled white vinegar
5 tablespoons water
2 tablespoons flaxseed meal
2 cups all-purpose flour
2 tablespoons coconut sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup pumpkin puree
2 tablespoons coconut oil
¼ cup toasted chopped pecans

Steps:

  • Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.
  • Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.
  • Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.
  • Add almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecans.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 44.8 g, Fat 10.2 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 1206.2 mg, Sugar 4.2 g

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