Vegan Pumpkin Pancakes (unrefined + oil free)
A simple, healthy, pumpkin spice pancake recipe with no oil, whole wheat flour, and maple syrup for sweetness.
Ingredients
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1¼ cup whole wheat flour OR whole wheat pastry flour Bob's Red Mill
- 2 tsp baking powder
- ¼ tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 pinch ground ginger
- 1/3 cup pumpkin puree
Garnish
- vegan butter
- maple syrup
- chopped toasted pecans
- vegan whipped cream (recipe below)
Instructions
- In a small bowl, whisk together the milk, vinegar, maple syrup, and vanilla. Set this mixture aside and allow it rest for 5 minutes to clabber.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- Fold the pumpkin puree into the dry ingredients for 1 - 2 minutes, or until a wet pasty dough is formed.
- While mixing, slowly add the wet ingredients to the pumpkin mixture. It helps to start with a spatula or spoon, and transition to a whisk as the mixture gets runnier. Becareful not to overmix.
- Heat a large non-stick skillet over medium heat, and coat it with non stick spray. (since these pancakes are oil free, they tend to want to stick more. Nonstick spray is a must!)
- Pour 1/4 cup of batter onto the hot pan and cook for 2 - 3 minutes per side, or until bubbles coat the surface after pouring. (The first pancake always takes the longest. Make sure to give the pan enough time to heat up before cooking. Don't raise the heat above medium.)
- Serve the pancakes hot with a side of vegan butter or a dollop of vegan whipped cream, crushed toasted pecans, and maple syrup. Any leftover pancakes will keep in a refridgerated air tight container for 3 - 5 days.
Notes
FAQ
Help! My pancakes are sticking! - Since the batter is low fat and doesn't contain any butter or oil, it tends to want to stick more. I have to combat this by using a nonstick pan and nonstick spray between each pancake.
Can I make this gluten-free? - You can try! I haven't done it myself, so I can't recommend it, but I'd suggest swapping out the whole wheat flour with a pre-mixed GF flour blend. Bob's Red Mill has a great GF flour option.
Related Recipes
Easy Vegan Whipped Cream
Essential Tools
Nonstick Skillet
Turner Spatula
Nonstick Spray
Whisk
Mixing Bowls
Rubber Spatula