Best Vegan Pumpkin Pie Pancakes Recipes

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

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

Ingredients

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #preparation #healthy #pancakes-and-waffles #breakfast #easy #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #inexpensive #healthy-2 #low-in-something #3-steps-or-less