There is nothing quite like waking up to a stack of vegan pumpkin pancakes when the weather starts getting cooler. I mix pumpkin puree and pumpkin pie spice into a whole wheat batter for thick and fluffy pancakes that are ready in just 25 minutes and taste like fall.
0 Whisk together whole wheat flour, baking powder, pumpkin pie spice, and salt. Set aside.
2 In a separate bowl, whisk together almond milk, pumpkin puree, and vanilla extract. Add to the dry ingredients. Fold together until combined. Don't over mix. Allow the batter to rest for 15 minutes.
4 While batter is resting, preheat your skillet to medium heat. Use a non-stick skillet to avoid the need to add oil or vegan butter to the pan. If you use a non-stick skillet you will have no problem flipping the pancakes without oil. However, if you prefer to use something, I recommend using a coconut oil cooking spray. When skillet is hot, add batter, about 1/4 cup.
6 Wait for batter to bubble about 3-4 minutes, then flip, and cook the other side an additional 2-3 minutes. Serve with maple syrup! Enjoy!
