If this milk isn’t your fav, then any other plant milk can be substituted. and I had the raw brown sugar instead of reg (bigger size crystals like kosher salt size), also when I cooked the pancakes I did about heaping tbsp size dollops in the pan and I didn’t press them at all with spatula. What about using coconut flour? Chocolate chunks and walnuts sounds amazing! Please do us a favor and rate the recipe as well as this really helps us! They were so delicious. Besides they where great. I omitted the brown sugar and replaced with flaxseed meal instead. Would love to make these GF so next time I’ll use a GF all purpose flour. I literally tested it 8 times – a new record around here. Planning on making a banana version of these tomorrow since I have have some overripe bananas. Endless inspiration from you, Dana! From My Bowl uses cookies to improve your experience. Next time I will make a double batch. Caitlin, would you consider making a sheet pan pancake recipe? Thanks! Finding a vegan pumpkin pancake that is not overly gooey and still fluffy is NOT an easy task. By the end batch, I was patient enough to wait for the tops to start to have a matte/dry finish. Spray the griddle or large skillet with cooking spray. Learn how your comment data is processed. I used coconut oil instead of butter, all purpose flour because it’s what I had, and put chocolate chips in some of them. These may be the most perfect pancakes of all time Dana! I substituted coconut milk(3/4c. Best Christmas gift- Christmas breakfast with the family and This recipe The whole family loved it-herbivores and carnivores alike. Hi Dana! Required fields are marked *. Thank you for a great recipe! Really nice recipe. Pumpkin pie spice is a crucial ingredient but don’t worry if you can’t get it ready-made you can make up a batch yourself. These are soooo good. They came out super fluffy and tasty! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Thank you. Delicious with the addition of some dark chocolate chips. Until I met this recipe and made these delectable treats. But I started keeping the heat at medium/med. Maybe I got the measurements wrong or something. Looks great. If the batter appears too thin, add a bit more flour. I added more coconut milk and it thinned out nicely though. Many many thanks chef for your love, care and devotion clearly evident and contagious I might add :) your joy has spawned that in of itself with infinitely more ways to pay homage. Thank you! Save my name, email, and website in this browser for the next time I comment. These vegan pumpkin spice pancakes turned out delicious! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. Filed Under: Breakfast, Recipes Tagged With: breakfast, recipes, Your email address will not be published. (We are also not vegan, just allergic to cows milk, so I used goat milk and butter. My fall-weekend go-to! Thanks so much for the fabulous review. These pancakes were quite amazing. Wow. Since we eat GF, we tried half oat flour and half GF mix. Xo. :p But the flavors were bright and they were easy peasy to make. Thanks to you, my little girl eats pumpkin. It was even used in a study of diabetic patients, which showed its ability to lower blood sugar levels. Thanks for the tasty pumpkin recipe! ). Thanks for you hard work with this recipe! I just skipped to the recipe before and wasn’t sure. https://www.egglesscooking.com/vegan-pumpkin-pancakes-recipe Cook them and let them cool completely, then store in an air tight container in the fridge for 5-7 days. Thanks so much for the lovely review and for sharing with others, Tiffany! quick question! I topped them with pumpkin spice peanut butter too. I also tried this recipe today and it had a wonderful taste. I had to add a bit more almond milk to make them spread more. Just thought you should know. BTW – 9 Weight Watchers points for 1/3 of recipe on the Freestyle program. Combine milk (starting with lesser end of range) and lemon juice in a large bowl and let rest for 5 minutes to curdle. But these pancakes look perfect! Thank you. I usually use tahini for savory and cashew for sweet but this worked great! The US National Library of Medicine states flaxseed is high in antioxidants and beta carotene. Since making the transition to vegan cooking, I’ve had such a difficult time perfecting my pancakes. Delicious! Share a photo and tag us — we can’t wait to see what you’ve made! Any ideas? Okay, I know YOU waited until November. Hi Sandra! Thanks so much for the lovely review, Kim. I was very cavalier with my measurements and also didn’t read the directions carefully. I subbed a GF flour mix and found that they took a long time to cook, having a hard time cooking all the way through. Was also able to substitute half of the flour with vanilla whey protein powder (obviously non-vegan step) and they still turned out delicious. I didn’t have time to go to the store but I was able to puree some butternut squash as a substitute for the pumpkin. Vegan Banana Pancakes (Light and Fluffy!). We love making pancakes or waffles all year long but especially in the Autumn. Thanks for sharing your experience! All these recipes are vegan/plant based. My bf and I loved them! I ended up having to add a little bit of regular whole wheat flour. The flavors are pure a awesomeness !! Thanks so much for sharing! :), haha, OK! Mix, then allow to sit for a few minutes before adding to a baking mixture. If you happen to have leftovers, you can store them in the fridge for up to 3 days, or in the freezer for up to 2 months. This will be too difficult to pass up .. For “pumpkin pie spice” I used ground cloves, nutmeg, and ginger. I will be making these over and over again. I did sub 1/2 of cup of the AP flour with oat flour and they still came out perfect. Thanks for the recipe :), Dana, you said up to 1/2 oat flour sub – I need wheat free (ect) so what do you suggest? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! The cardamom adds a bit of complexity to the flavor of the mix, which I like. Pumpkin pie spice you can make your own with this. Still hot pudding. These pancakes are maybe the best tasting pancakes I’ve EVER made. Perfect morning after Thanksgiving breakfast (so i can use some of that excess pumpkin). I did substitute maple syrup for the sugar, used oat milk and. I didn’t have any pumpkin spice, so it’s a blend of things I thought would be delicious. I made them with whole spelt flour and they came out so fluffy and delicious :) This time they weren’t as gooey. I have done the same thing with pumpkin pancakes. Another home run! My kids love this recipe too! Married my high school love, have 2 kiddos, love national parks + running the Grand Canyon. Dana, you are my life! I have to double it to feed my hungry family and I use half oat flour and walnuts. Pour in the soy milk and then add the oil. Anyway, thank you for this recipe ! My husband and I felt gastronomically ecstatic. So glad you found us and are enjoying the recipes! Then, put the pancakes in a freezer safe container or zip-loc bag. Once heated, add 1/2 cup of pancake mixture to the skillet. I doubled the recipe (in hopes of a successful…and glad I did, everyone got as many as they want with 2 left over – one for each kid tomorrow morning). I used 1/2 c whole wheat flour, 1/2 c oat flour and used coconut sugar instead of brown. Personalized meal plans with smoothies, snacks and meals to energize and nourish the family. Yumm!! Didn’t taste the pumpkin at all, all I tasted was the wheat from the flour. I tweaked the recipe a bit as I was using what I had available, still came out so amazing! YOUâRE GOING TO LOVE THEM!. They are so fluffy and light yet super yummy. I completely missed the rating part (didn’t see it)! I made these for breakfast today. I love your recipes! You gotta try my organic smoothie protein powder that took 4 years to create. You can serve them up the traditional way with maple syrup and a pat of butter, or top them with a dollop of homemade jam or apple butter. Cook for 1-3 minutes more on the other side, then plate. Thanks for posting this recipe, will definitely make it again! No worries! If too thick, add a splash of almond milk. Using a skillet for these wasn’t the best, because of the almond flour didn’t cook as well with the other ingredients… maybe I needed another addition to the list who knows… lol. Used oat milk, olive oil, maple syrup, 3/4 cup AP flour and 1/4 cup oat flour. Definitely hit the spot! I made these this morning….my daughter’s comment….these are freaking delicious! Oh my gosh. Hi Nalda, I don’t think chickpea flour would work, well, it would create a different texture. xoxo. Wow! I could definitely taste the pumpkiny goodness contained within these beauties. Yes, another reader made this sub and had success with it! Perfect way to kick off the fall! I also used coconut sugar instead of brown sugar, and apple cider vinegar as that’s what I had to hand. These vegan pumpkin pancakes are so fluffy! I’d increase the spices next time. Would it be best to just omit it or sub with something else? We’re so glad they turned out well! It is supposed to be a tablespoon, not a teaspoon.
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