/gheeː peaː teaː/
Servings: 4 | 30 minutes | 280 kcal
The idea of pumpkin pancakes originates from North America where pumpkin and spices are commonly used especially during the fall season. However, the vegan version is a contemporary adaptation to suit vegan lifestyles.
One day, while missing the taste of pumpkin pie, I got an idea to incorporate the flavors into a pancake. The result was a hit, making these pancakes a regular on our breakfast table during the fall season.
Ingredients
- 1.5 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoons pumpkin pie spice
- 0.5 teaspoons salt
- 1 cups pumpkin puree
- 1 cups plant-based milk
- 3 tablespoons maple syrup
- 1 teaspoons vanilla extract
Instructions
- In a large bowl, mix together the whole wheat flour, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix together the pumpkin puree, plant-based milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick pan over medium heat and pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles start to form, then flip and cook until golden brown.
- Serve with extra maple syrup and enjoy!