By During Thanksgiving one of the most searched recipe is Pumpkin pancakes (Yummy).
But.
In most of the recipes included Egg or Cow milk or sometimes both.
As a vegan what should we do?
No worries I will share with you the recipe for 100% Vegan Pumpkin Cakes (No egg, No cow milk)
Excited.
And the best part is it takes only 15 – 20 minutes to cook.
Let me show you exactly you can make it.
Why I Love It
- Soft and Fluffy enough to satisfy craving
- Adds a natural sweetness without needing much sugar
- Easy to make with simple kitchen ingredients
Ingredients
Take a look at the ingredients below:
- Old fashioned rolled oats (1 cup)
- Almond milk unsweetened (¼ cup)
- Pumpkin puree / Canned butternut Squash / Canned Sweet Potatoes Use any (half tea spoon)
- Pumpkin pie spice (½ teaspoon)
- Cinnamon (½ teaspoon)
- Maple syrup (1 tablespoon)
- Baking powder (1 tablespoon)
- Apple cider vinegar / lemon juice (1 tablespoon)
Important Note
Use aluminum-free baking powder. Since we’re adding quite a lot, it helps keep the pancakes tasting fresh and not metallic.
Preparation
Put all the ingredients in a mixer/blender and blend until you get a thick, hearty batter (Mostly 1-2 minutes).
Transfer into a bowl and wait for 4-5 minutes.
Heating up the pan coat the bottom with Coconut Oil / Butter
Drop a few tablespoons of batter onto the pan, adjusting the amount depending on the size of the pancakes you want
Make sure that the heat doesn’t get too high.
Nutrition Facts
My Final “Boring” Tip
Here’s your “boring” tip of the day: don’t rush it. Keep the pan at a nice medium heat, scoop the batter carefully, and flip gently. I know it sounds like common sense, but trust me these tiny things make all the difference between okay pancakes and wow, these are amazing pancakes.