About the Recipe
Make this great vegan “PUMPKIN SPICE” Pancakes! Pumpkin purée makes a delicious addition to a stack of sweet, flavorful, and fluffy pancakes - the perfect brunch to get the weekend off to a sweet start: use your favorite plant-based milk, and add vegan choc chips, blueberries, pecans or anything else you fancy
Ingredients
• 100ml Plant-based Milk
• 90g Pumpkin Puree
• 20g (1 ½ tbsp) Lemon Juice
• 120g (1 cup) All-purpose Flour
• 30g (1/4 cup) Cornstarch (Corn Flour)
• 10g (2 tsp) Baking Powder
• 1 tbsp Pumpkin spice Blend
• 40g (½ cup) Sugar (or sweetener of your choice)
• 1 pinch of salt
• 20g (1 ½ tbsp) Neutral Oil
Preparation
The lemon juice is going to help activate the baking powder, and make the fluffiest pancakes ever!!!
Whisk your plant-based milk and lemon juice together and leave it on the side for around five minutes (it’s going to make a vegan butter milk).
Sift the flour, the cornstarch, pumpkin spice blend and the baking powder.
Add the sugar and salt.
Mix your dry ingredients together, with a whisk.
Add yours wet ingredients into you dry, don’t over mix, (it would activate the gluten and make a stiff batter).
Cook each pancake for around 3 minutes on each side on medium heat.
EAT THEM WITH YOUR’S Favorite’s TOPPING:
Maple Syrup, Homemade Pumpkin Spice Spread, Cinnamon Apples, Pecans, Vegan Honey …
