Description
The best fall breakfast for a cozy crisp morning! These pumpkin pancakes have it all, sweet flavor, warm spice and pumpkin flavor.
Ingredients
Units
Scale
- 3 tablespoons of melted vegan butter
- 1 tablespoon pumpkin pie spice
- 1 teaspoon of salt
- 1/2 cups of pumpkin puree
- 1 teaspoon of baking powder
- 1 egg
- 1 1/2 cup of dairy-free milk
- 2 tablespoons of maple syrup
- 1 1/2 gluten-free flour
- 1 teaspoon of vanilla extract
Instructions
- In a bowl mix together the melted vegan butter, dairy free milk, pumpkin puree, egg, maple syrup and vanilla extract
- Next add in the baking powder, salt, and pumpkin pie spice
- Using a whisk, add the gluten-free flour to your pancake batter in 1/2 cup increments and whisk until the batter is smooth
- Heat a skillet over medium heat with vegan butter, once the butter starts to crackle and bubble add 1/3 cup of pancake batter to the skillet and cook on one side until bubbles form, then flip to cook through the other side
- Set the cooked pancake onto a plate or cooling rack, repeat making pancakes with the remaining batter
- If you have left over pancakes, let them cool fully, then stack them with a piece of parchment paper in between them and freeze for up to 3 months in an air tight bag or container.
- To reheat the frozen pancakes, in a toaster or on a skillet with vegan butter
Notes
*you can omit the egg and add in 1/4 cup more of pumpkin puree
Keywords: pumpkin pancakes