Mini Vegan Pumpkin Pancakes
Posted by Owen Carpenter
Coconut Oil, Nutmeg, Almond Milk, All-Purpose Flour, Brown Sugar, Baking Powder, Ginger, Salt, Pumpkin Puree, Ground Cinnamon
Made from 100% Organic Cashews which are Stone-Ground to a Silky Smooth Texture
Mini Vegan Pumpkin Pancakes Recipe
These mini vegan pumpkin pancakes make the ideal autumn breakfast or brunch treat. They're fluffy, flavorful, and simple to make, thanks to canned pumpkin puree, warming spices, and almond milk. They're also vegan and can be customized with your favorite toppings.
Ingredients
- 1 tbsp coconut oil, melted
- 1/4 tsp ground nutmeg
- 1 cup almond milk (unsweetened)
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree
- 1/2 tsp ground cinnamon
Time Needed
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Instructions
- Whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl.
- Whisk together the almond milk, pumpkin puree, and melted coconut oil in a separate bowl.
- Stir together the wet and dry ingredients until just combined.
- Preheat a nonstick skillet over medium heat.
- Cook for 1-2 minutes on each side, or until golden brown, with 1 tablespoon batter.
- Rep with the remaining batter.
- Serve hot with maple syrup or other desired toppings.
Vegan Accessories
Vegan Recipes
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