Pumpkin Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
  • ¼ c pecans, chopped
  • 1 Tbsp vegan butter
  • ⅓ c maple syrup
  • large pinch salt
  • 1 c flour
  • 1 c whole wheat flour
  • 2 tsp baking powder
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ¾ tsp salt
  • 3 Tbsp neutral-flavored oil
  • ½ c pumpkin puree
  • 1¾ c unsweetened vegan milk
  • 2 Tbsp turbinado sugar
  1. In a small saucepan on low heat, dry toast pecans just until fragrant, tossing frequently so they don't burn.
  2. Remove from heat and stir in butter, syrup, and salt. Set aside.
  3. In a large mixing bowl, sift together flours, baking powder, spices, and salt.
  4. In a medium mixing bowl, whisk together oil, pumpkin, milk, and sugar until smooth.
  5. Make a well in the dry mixture and whisk in wet just until smooth.
  6. Heat a nonstick skillet over medium heat. It's ready when a drop of water flicked across the surface instantly sizzles.
  7. Pour ⅓ cup of batter into the center of the pan. Cook until edges start to look dry and visible air bubbles have just started to form near the center of the pancake.
  8. Flip and cook the other side until golden.
  9. Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
  10. Repeat until remaining batter is used up.
  11. While the last pancake is cooking, warm syrup over low heat.
  12. Simmer for 30 seconds. Syrup will thicken slightly.
  13. Serve pancakes hot, drizzled with warm syrup.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/vegan-pumpkin-pancakes-with-butter-pecan-maple-syrup/