FLUFFY VEGAN PUMPKIN PANCAKES
Pumpkin puree turns these vegan pancakes orange and adds flavor. Use whatever nondairy milk you prefer. Enjoy with toppings such as nuts or bananas and syrup!
Provided by Sarah Murphy
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
- Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
- Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 51.9 g, Fat 4.3 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 794.4 mg, Sugar 8.5 g
THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY
Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup
Provided by Merle O'Neal
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams
VEGAN PUMPKIN PANCAKES
These vegan pancakes take on a hint of fall with the savory goodness of pumpkin, cinnamon, and pecans! Serve with toppings of choice, including additional pecans and maple syrup.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.
- Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.
- Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.
- Add almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecans.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 44.8 g, Fat 10.2 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 1206.2 mg, Sugar 4.2 g
FLUFFY VEGAN PUMPKIN PANCAKES
Tall, fluffy, and tender. These vegan pancakes are loaded with pumpkin, spice, and everything nice. Arguably even better than traditional pumpkin pancakes - try them and see!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 14
Steps:
- To a medium bowl, add the flaxseed and water. Mix to combine. Set aside for 5 minutes to gel up.
- To a 2-cup or larger measuring cup, add the vinegar. Fill with almond milk to the 2-cup mark. Set aside for a couple of minutes to curdle a bit and form a buttermilk.
- If your coconut oil isn't yet melted, you might want to set it in a small saucepan over low heat to melt while you prepare your dry ingredients.
- To a large bowl, add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
- To the medium bowl with the flaxseed mix, add the almond milk mix, melted coconut oil, pumpkin, brown sugar, and vanilla. Whisk to combine.
- Pour the wet ingredients over the dry ingredients and mix with a whisk just until incorporated. Don't overmix - that can develop the gluten in the flour and lead to tough pancakes!
- Let the batter rest for 5 minutes. They'll start to puff up and that'll give you fluffier pancakes! While the batter rests, preheat your non-stick griddle or a large frying pan over medium heat (or, if it's an electric griddle, set to 325 degrees Fahrenheit).
- If desired, melt a little vegan butter on the cooking surface (I like Earth Balance). If your surface is non-stick, this probably isn't necessary. Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, about 2 minutes. Flip and cook on the other side until golden and completely cooked through, about another 90 seconds or so. I like to give these vegan pancakes a bit of extra time on the grill vs. traditional pancakes. They like to be nice and golden before being flipped, or else the inside might not cook through quite enough.
- Serve immediately topped with vegan butter and maple syrup, if desired.
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4.8/5 (119)Total Time 15 minsCategory BreakfastCalories 128 per serving
- Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet (we prefer seasoned cast iron, the Always Pan, or another nonstick pan) on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.
- Combine milk (starting with lesser end of range) and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
- Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
- Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
VEGAN PUMPKIN PANCAKES - LOVING IT VEGAN
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- Pour in the soy milk and then add the oil, pumpkin pie spice and pumpkin purée and whisk to mix properly and remove lumps.
LIGHT AND FLUFFY VEGAN PUMPKIN PANCAKES - MY LIFE …
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- In one bowl, mix the wet ingredients together: pumpkin puree, milk, maple syrup, oil, vinegar and vanilla.
- Sift in dry ingredients: flour, baking powder, baking soda, and spices. Add chocolate chips if using. Stir dry into wet until just combined. Do not overmix. The batter will be thick.
- Scoop 1/4 batter rounds into the pan and spread lightly. Cook for a couple of minutes then flip when golden brown. Cook evenly on both sides, and continue with rest of batter until all done.
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4.8/5 (11)Category MainCuisine AmericanTotal Time 25 mins
- add the oat flour, baking powder, pumpkin pie spice, and salt together in a large mixing bowl and whisk until everything is uniformly distributed.
- form a well in the center of the dry ingredients, then pour in 3/4 cup (180 ml) of the milk, along with the pumpkin puree and maple syrup. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding flour into the batter until a very thick batter forms. If your batter is too thick, add more milk in 1 tablespoon increments; keep in mind that thick batter leads to fluffier pancakes.
- warm a large griddle or sauté pan over medium heat. If the pan is nonstick you may not need to spray it; otherwise, it’s best to give the pan a quick spray of nonstick cooking spray or brush of oil. Carefully use a 3-tablespoon-sized cookie scoop (or scant 1/4 cup) to spoon the batter onto the pan, doing 2-4 pancakes at once if space allows. Use a damp spatula or spoon to flatten the batter and spread it into a larger circle, since it will be thick. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for an additional 1-2 minutes.
- repeat step 3 using the remaining batter; one thing to note is that oat flour absorbs more liquid over time, so your pancake batter will thicken considerably in between batches. To combat this I like to stir in 1 tablespoon of additional milk into the batter in between cooking. This keeps the batter thick enough to make fluffy pancakes, but not so thick that they won’t spread at all while baking and remain raw in the center.
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