Vegan Pumpkin Pancakes (no eggs)

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

Instructions:

1. Mix the dry ingredients in a bowl.
2. Mix the wet ingredients in a separate bowl.
3. Pour the dry ingredient mixture into the wet mixture, and mix together.
4. Lightly grease a skillet and place on medium heat.
5. 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.
6. 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.
7. Serve warm, topped with syrup and a dollop of whipped cream.

*Inspired by THIS recipe.