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Vegan Pumpkin Pancakes

Georgina Burgess
Print Recipe
Prep Time 10 minutes
Course Breakfast, Snack
Servings 8 pancakes

Ingredients
  

  • 200 grams plain flour
  • 1-2 tbsp sugar (depending on desired sweetness)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1.5 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves optional
  • 1 pinch salt
  • 300 ml dairy free milk preferably soya milk
  • 1 tbsp apple cider vinegar or lemon juice
  • 110 grams pumpkin puree
  • 1 tbsp oil OR vegan butter, melted OR melted coconut oil
  • 2 tsp vanilla extract
  • Oil for frying the pancakes

Instructions
 

  • Add the milk to a bowl / jug along with the vinegar (or lemon juice) and set it aside for a few minutes so it curdles (this creates a vegan 'buttermilk')
  • Add in the oil, vanilla extract and pumpkin puree and stir.
  • In another bowl, add the flour, baking powder, bicarbonate of soda, salt, spices and sugar and stir until combined.
  • Pour the wet mixture into the dry bowl and whisk until a smooth batter forms.
  • Heat a non-stick frying pan over a medium heat and add a little oil. Add 2 tbsps worth of the batter and smooth into a circle. When lots of little bubbles appear, flip the pancake and cook for 1-2 minutes on the other side. Serve with butter and maple syrup - enjoy!
Keyword pancakes, pumpkin, pumpkin pancakes