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Vegan Pumpkin Pancakes

Ingredients

  • 1 ½ c non-dairy milk
  • 1 c pumpkin puree
  • Egg Replacer equal to 1 egg
  • 2 tbsp vegetable oil
  • 2 tbsp vinegar
  • 2 c all-purpose flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt

Instructions

  1. In a bowl, mix together the milk, pumpkin, egg replacer, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

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