The Vegan Pumpkin Pancakes are a delightful treat, perfect for cozy mornings. With warm spices and a fluffy texture, they make for a healthy yet indulgent breakfast option that everyone can enjoy. Let’s whip up some pumpkin magic in the kitchen and savor every bite.
When making the pancakes, feel free to swap out whole wheat flour with a gluten-free blend if needed. If you don’t have silken tofu, blended bananas or additional applesauce can work as an alternative, providing moisture and a bit of sweetness. And as for allergies, check the labels on your baking powder and other ingredients to ensure they meet your dietary needs, especially if someone has sensitivities.
Pancakes, Waffles & Crepes
Vegan Pumpkin Pancakes Recipe
Ingredients
- 2 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 1/4 cups water
- 1/2 cup pumpkin puree
- 1/3 cup silken tofu
- 1/4 cup unsweetened applesauce
Instructions
- In a large bowl, combine 2 1/2 cups whole wheat flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
- In a blender, process 2 1/4 cups water, 1/2 cup pumpkin puree, 1/3 cup silken tofu, and 1/4 cup unsweetened applesauce until smooth.
- Pour the blended liquid ingredients into the bowl with the dry ingredients and stir gently until just combined; don’t overmix or the pancakes might be tough.
- Using a 1/4 cup measuring cup, drop the batter into a greased skillet heated over medium heat.
- Cook the pancakes until small bubbles appear on the surface, about 2 minutes, then flip and cook for another 2 minutes until golden brown.
- Remove from the pan and continue with the remaining batter, adjusting the heat as necessary to avoid burning.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: