Description
Simple and delicious vegan pancakes with pumpkin and poppy seeds.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup unsweetened almond milk
- ½ cup pumpkin puree
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together the almond milk, pumpkin puree, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the poppy seeds.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about ¼ cup of batter onto the griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- For a thinner batter, add a little more almond milk.
- You can substitute other plant-based milks for almond milk.
- Add maple syrup, fresh fruit, or vegan whipped cream for serving.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pancakes, pumpkin pancakes, poppyseed pancakes, easy vegan breakfast, dairy-free pancakes, egg-free pancakes