Description
Super fluffy, vegan buttermilk pumpkin spice pancakes with pumpkin sauce, maple syrup and coconut whip.
Ingredients
- 1 cup nondairy milk
- 1 tsp apple cider vinegar
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 2 tsp pumpkin pie spice
- pinch of salt
- 1 tbsp oil
- extra oil for frying
- pumpkin sauce, for serving
- maple syrup, for serving
- coconut whip, for serving
Instructions
- Combine the nondairy milk and apple cider vinegar, stirring well. Set aside.
- In a mixing bowl, whisk together flour, baking powder, sugar, pumpkin spice and salt.
- Add the oil to the milk mixture and stir. Then pour into dry mixture.
- Mix until JUST combined. Small lumps are okay! Do not over-mix.
- Heat a frying pan to medium heat. Spray oil lightly onto pan.
- Using a 1/3 cup measuring cup, scoop batter into round pancake shapes, leaving some room for spreading. I usually do 2 at a time. BE PATIENT! Let it cook until bubbles rise to the surface then burst, and the edges start to look cooked. Take a peak underneath and if it is golden, flip to the other side. Cook about 30 seconds-1 minute on the other side (the second side takes much less time to cook).
- Serve hot with pumpkin sauce, maple syrup and coconut whip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes