Veganpumpkinpiepancakes Recipes
FLUFFY VEGAN PUMPKIN PANCAKES
Pumpkin puree turns these vegan pancakes orange and adds flavor. Use whatever nondairy milk you prefer. Enjoy with toppings such as nuts or bananas and syrup!
Provided by Sarah Murphy
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
- Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
- Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 51.9 g, Fat 4.3 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 794.4 mg, Sugar 8.5 g
VEGAN PUMPKIN PIE PANCAKES
From Vegan Planet, these pumpkin pie pancakes are a-ma-zing! You can substitute real milk if you don't mind them not being vegan, and you can also substitute 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves for one teaspoon of pumpkin pie spice.
Provided by Anomalyk
Categories Breakfast
Time 30m
Yield 10-12 medium-sized pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
- In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
- Use a skillet to make pancakes as you would with regular pancake batter.
Nutrition Facts : Calories 114.9, Fat 2.1, SaturatedFat 0.3, Sodium 260.8, Carbohydrate 21, Fiber 0.9, Sugar 5.3, Protein 3
VEGAN PUMPKIN PIE
Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.
Provided by justasfastasican
Categories Fruits and Vegetables Vegetables Squash
Time 9h55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
- Bake in the preheated oven until center is set, about 40 minutes.
- Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.
Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g
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- Preheat griddle to manufacturers instructions, usually about 350 degrees for pancakes. Alternately, if using a stove-top griddle/skillet, heat over medium heat. Preheat oven to 200 degrees (for keeping pancakes warm), place cookie sheet on middle rack while oven is warming.
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- Add enough oil to coat the griddle/skillet. Using a 1/4 measuring cup, scoop batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly and start to look leathery, flip and cook another 3 minutes. Add oil to the griddle/skillet, and repeat until batter is gone.
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