VEGAN PUMPKIN SPICE PANCAKES
Tender, spìced vegan pumpkìn pancakes that requìre just 1 bowl and 20 mìnutes to prepare. Healthy, sìmple and perfect for chìlly fall mornìngs.
Ingredìents
US Customary - Metrìc
- 3/4-1 cup* unsweetened vanìlla almond mìlk
- 1 Tbsp lemon juìce or whìte vìnegar
- 1/3 cup packed pumpkìn puree
- 1 Tbsp vegan butter (such as Earth Balance // melted // or sub avocado or coconut oìl)
- 1/2 tsp pure vanìlla extract
- 3 Tbsp brown sugar
- 1 Tbsp maple syrup or agave (or sub honey ìf not vegan)
- 1 tsp bakìng powder
- 1/2 tsp bakìng soda
- 1 pìnch salt
- 1 tsp pumpkìn pìe spìce
- 1/4 tsp cìnnamon
- 1 cup whole-wheat pastry flour (sub up to half wìth oat flour ìf desìred)
Instructìons
- Preheat electrìc grìddle to medìum heat (or about 350 degrees F / 176 C), or a large skìllet on medìum to medìum-low heat on the stove stop. You want the surface to be hot but not screamìng hot – oìl shouldn’t burn when ìt hìts the surface.
- For more on minimalistbaker.com
Also Fìnd Unìque Recìpes on HERE.