Fluffy Vegan Pumpkin Pancakes without Oil
These Vegan Pumpkin Pancakes make a perfect fall breakfast. Enjoy the pleasant scent of pumpkin spice filling your home as you cook these fluffy pancakes! They're oil free, refined sugar free, and made with whole grain flour.
Servings: 8 pancakes
Calories: 237.5kcal
Equipment
Ingredients
Vegan Buttermilk Ingredients
- 1 ½ cups soy milk
- 1 ½ teaspoons apple cider vinegar
Wet Ingredients
- ⅓ cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 ½ tablespoons ground flax seed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Stir the apple cider vinegar into the soy milk and set aside. The soy milk will curdle and form vegan "buttermilk".
- In a medium sized bowl, whisk together the dry ingredients.
- Add the rest of the wet ingredients to the soy milk.
- Pour the wet ingredients into the dry ingredients, and whisk together just until the flour is incorporated into the wet ingredients and there are no large lumps. It's fine for there to be some small lumps. If the batter seems to be to wet, add a bit more flour. If it appears to be too thick, add a splash more non-dairy milk. Take care not to over stir the batter.
- Allow the mixture to rest for 10 to 15 minutes.
- Preheat a non-stick pan over medium heat. When the pan is hot, add the batter by ¼ to ⅓ cupfuls. Cook for about 3 minutes, until bubbles form in the center of the pancake and the edges begin to dry out. Flip and cook or another 2 or 3 minutes, until the pancake is lightly browned.
- Serve with maple syrup.
Nutrition
Serving: 2panckes | Calories: 237.5kcal | Carbohydrates: 47.1g | Protein: 8.2g | Fat: 3.5g | Saturated Fat: 0.4g | Sodium: 704.7mg | Potassium: 359.66mg | Fiber: 8.6g | Sugar: 7.3g | Vitamin A: 860.97IU | Vitamin C: 0.71mg | Calcium: 341.83mg | Iron: 3.69mg