Vegan Pumpkin Pie Pancakes
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 76.7
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 186.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.0 g
- Protein: 2.6 g
View full nutritional breakdown of Vegan Pumpkin Pie Pancakes calories by ingredient
Introduction
non-dairy, egg free pancakes that taste like pumpkin pie non-dairy, egg free pancakes that taste like pumpkin pieNumber of Servings: 16
Ingredients
-
2 cup Whole Wheat Flour
2 tbsp *Flax Seed Meal (ground flax)
3 tsp Baking Powder
1 tsp Cinnamon, ground
1 tsp Allspice
.5 tsp Ginger, ground
.5 tsp Salt
2 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
16 oz Almond Breeze Almond Milk, Unsweetened Vanilla
2 tbsp Cider Vinegar
.1875 cup Apple Sauce (Motts) Unsweetened
3 tbsp Maple Syrup
Directions
Heat a nonstick griddle to 375 or a large nonstick skillet on medium heat. Whatever you use, allow to COMPLETELY heat before using. It usually takes about 4-5 minutes to completely heat, but every appliance is different.
Combine milk and vinegar. Whisk together until it bubbles. Set aside while you combine other ingredients and allow milk to curdle. This will be like buttermilk.
In a large mixing bowl, add all the dry ingredients and whisk together until well combined. Set aside.
Using another bowl mix the pumpkin and maple syrup together. Add to the dry ingredient, but don’t mix…yet!
Add the “buttermilk” and applesauce. Whisk everything together until it looks like pancake batter. If you want fluffier pancakes, leave some lumps and don’t over-mix. If you want your pancakes a little more dense, which is how I like them, whisk until the batter is completely smooth.
Spoon a 1/4 cup of the batter onto cooking surface.
Cook the pancakes until bubbles appear in the center or the edges start to brown, usually about 45 seconds-1 minute. Flip and cook for another minute and they’re no longer doughy in the center.
Serve these bad boys with whatever you want: maple syrup, fresh fruit, nuts, non-dairy chocolate chips. It’s your world, do what you want.
Serving Size: 1 pancake
Number of Servings: 16
Recipe submitted by SparkPeople user BEKIS38.
Combine milk and vinegar. Whisk together until it bubbles. Set aside while you combine other ingredients and allow milk to curdle. This will be like buttermilk.
In a large mixing bowl, add all the dry ingredients and whisk together until well combined. Set aside.
Using another bowl mix the pumpkin and maple syrup together. Add to the dry ingredient, but don’t mix…yet!
Add the “buttermilk” and applesauce. Whisk everything together until it looks like pancake batter. If you want fluffier pancakes, leave some lumps and don’t over-mix. If you want your pancakes a little more dense, which is how I like them, whisk until the batter is completely smooth.
Spoon a 1/4 cup of the batter onto cooking surface.
Cook the pancakes until bubbles appear in the center or the edges start to brown, usually about 45 seconds-1 minute. Flip and cook for another minute and they’re no longer doughy in the center.
Serve these bad boys with whatever you want: maple syrup, fresh fruit, nuts, non-dairy chocolate chips. It’s your world, do what you want.
Serving Size: 1 pancake
Number of Servings: 16
Recipe submitted by SparkPeople user BEKIS38.