Vegan Pumpkin Pancakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 grams flour
- 150 g pumpkin puree (Hokkaido puree)
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1 pinch (s) salt
- 200 g soy milk (soy drink) or other plant-based drink
- 2 tablespoons oil
- 1 tablespoon vinegar
- 3 tablespoon agave syrup or maple syrup
- Oil for the pan
Print Recipe
Pin Recipe Instructions
- The pumpkin puree is made from boiled Hokkaido, so it is great for using the leftovers.
- Mix the dry ingredients in a bowl. Add the liquid ingredients to the dry ingredients and stir well. Let the dough swell for about 10 minutes.
- Heat a little oil in a non-stick pan. Pour the batter into the pan in portions and bake the pancakes on each side over medium heat for about 1 - 2 minutes until golden brown.
- Garnish with syrup, chocolate sauce or powdered sugar as desired.
- If the pancakes are to be a side dish to a hearty meal, leave out the agave syrup or just take 1 tablespoon.
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