Vegan Pumpkin Oat Pancakes!

pumpkin pancakes.jpeg

Tell you what, for as much as I hate the cold weather, I am so digging this Fall vibes the last couple days! Cozy sweaters and fuzzy socks ain’t such a bad life, really ;p

I was super pumped when I woke up on a recent chilly morning with enough time to play around with new breakfast recipes. This is our first Fall season being fully vegan in our household (woohoo!) so it’s pretty obvious what the go-to was on this particular day- PUMPKIN PANCAKES!

The recipe turned out to be realllllly easy, using just one bowl and no crazy added ingredients— just the typical Fall season spices you probably already have on hand. The pancakes are fluffy, the perfect amount of moist and packed with that delicious pumpkin flavor we all crave this time of year. Plus, the oat flour makes them so perfectly filling.

I suggest putting on your comfy eating pants for these babies, hop in the kitchen and here we go!

Ingredients—

  • 3/4 cup unsweetened vanilla almond milk

  • 1 Tbs. lemon juice (about half of 1 big lemon)

  • 1/3 cup packed pumpkin puree

  • 1 tbs. either vegan butter (I used Earth Balance) or coconut oil— melted

  • 1/2 tsp. vanilla extract

  • 3 tbs. brown sugar

  • 1 tbs. maple syrup (you can sub agave if you prefer)

  • **1/2 cup unbleached pastry flour (see substitution below)

  • **1/2 cup oat flour (see substitution below)

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1 tsp. pumpkin pie spice

  • 1/4-1/2 tsp. cinnamon

  • pinch of salt

**A couple notes before we start

  1. If you only have all-purpose flour rather than pastry flour- do not fret! Measure out 1 cup flour, subtract 2 tbs. and replace them with 2 tbs. of corn starch or arrow root whisked in.

  2. To opt out of using oat flour, use 1 full cup of the pastry flour instead

HOKAY, without further adu

  1. Preheat electric skillet to medium heat (about 350 degrees) or a skillet on stove top to low-medium heat

  2. Combine milk and lemon juice in bowl and let sit (about 5 minutes) to curdle — may sound gross, but it’s your egg replacement!

  3. Add melted butter maple syrup, pumpkin, brown sugar and vanilla. Whisk to combine.

  4. Add flour, baking soda, baking powder, spices and salt to the wet mixture and combine. If batter seems too thick, add a splash of almond milk, of too thin, add a bit more flour. Let batter rest about 5 minutes.

  5. Spray skillet with coconut oil or cooking spray or butter it, and pour 1/4 cup measurements of batter. The recipe makes about 6-7 pancakes. Flip either when you see bubbles in the middle or a nice golden brown color forming on the edge! Cook for about 2 minutes more on the other side and wah-la! Enjoy the fall pumpkin smells wafting through your kitchen and probably entire house.

  6. Top with some more vegan butter, maple syrup & pecans if ya got em. Maybe a little extra pumpkin pie spice. Soooo. Yummmmmy.

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This yummy dish probably pairs perfectly with a pumpkin spiced latte, but I’ll let you be the judge of that :)

Let me know if you try the recipe! Leave feed back below or catch me on Instagram!