I wanted to make something yummy, warm, and sweet for lunch today. And of course pumpkin pancakes are perfect because the pumpkin puree even adds a little nutrition. 🙂
I pushed the thought away, however, remembering how yesterday I spent some time cleaning up the last of the eggs from the couch and my little girl’s clothes. She can be sneaky. And she is curious. And I can’t blame her for just wanting to crack the eggs open to see what’s inside. Sometimes she helps me peel off the egg shells when we make hard-boiled eggs, so she probably tried doing the same thing, except they weren’t cooked this time.
But thankfully I re-read through this recipe thinking maybe I can substitute flaxseed meal for the eggs, and guess what! This recipe doesn’t even call for eggs. A vegan pumpkin pancakes recipe.
Vegan Pumpkin Pancakes (no eggs) Recipe
Ingredients (serves 4):
- 1 C. all-purpose flour
- just under 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 2 1/4 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground ginger
- 3/4 c. plus 2 Tbsp. pumpkin puree (if you want a good recipe to use the rest of the 15 oz can of pumpkin puree, try PUMPKIN SAUCE PASTA. So good!)
- 1 c. milk
- 1 tsp. organic raw apple cider vinegar
- 2 tsp. vanilla extract
- 4 tsp. canola oil
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a separate bowl.
- Pour the dry ingredient mixture into the wet mixture, and mix together.
- Lightly grease a skillet and place on medium heat.
- When the pan is hot, spoon about 1/8 C. of the batter per pancake into the skillet. Use the spoon to spread the batter out a little bit to form a pancake shape.
- When the edges look dry, flip the pancake over and let cook on the other side for about 1 more minute, or until cooked throughout.
- Serve warm, topped with syrup and a dollop of whipped cream.
*Inspired by THIS recipe.