VEGAN PUMPKIN PANCAKES
A stack of autumn-spiced fluffy pancakes finished with lashings of maple syrup. They make the most perfect weekend brunch!
Ingredients
- 275 ml milk (I use oat milk)
- 2 tsp apple cider vinegar
- 1 tbsp neutral oil (sunflower or vegetable)
- 100 g pumpkin puree
- 2 tbsp caster sugar
- pinch of salt
- 225 g plain flour
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- pinch of nutmeg
- vegan butter for frying
- to serve: almond butter, berries, maple syrup
Instructions
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Whisk the milk, vinegar and oil together for a minute or so, until bubbly. Set aside for 5 minutes.
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Add the pumpkin puree, sugar and salt into the milk mixture and mix well, then sift in the flour, baking powder, bicarbonate of soda, cinnamon, ginger and nutmeg and stir until just combined – being careful not to overmix.
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Heat a little vegan butter in a non-stick frying pan over a medium-low heat. Once hot, add small rounds of batter into the pan and fry for 1-2 minutes each side, until golden brown (flip the pancakes when the little bubbles that appear on the surface start to burst). Keep the pancakes warm in a low oven whilst you fry the remaining batter.
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Stack the pancakes between plates, then top with almond butter, berries and maple syrup.
If you love pancakes as much as me, you have got to check out my Rhubarb & Custard Pancakes recipe next!
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