Fluffy Vegan Pumpkin Pancakes
Prep time: 10 Mins
Cook time: 10 Mins
Yields: 10 Pancakes
The orange hue of these pumpkin pancakes without eggs will give a bright start for any gloomy day. Go ahead and use sweet potato puree if that's all you have. Mix in some (vegan) chocolate chips or cranberries to make it even more special.
Dry Ingredients:
Wet Ingredients:
Optional Ingredients:
Substitutions:
Instructions
  1. In a large bowl combine together the dry ingredients.
  2. In another small bowl stir together the wet ingredients except for water.
  3. Incorporate the wet mix into the dry mix. Add some more water/milk to get the desired consistency. I used 2 tablespoons of water. Stir in the chopped cranberries if using. Leave it aside for at least 5 minutes.
  4. Meanwhile heat a griddle/pan.
  5. When the pan is hot enough, scoop out 1/4th cup of batter and pour it on the pan. Wait until the batter is cooked and bubbles appear on the surface and then flip it over. Cook it for another 30 seconds the other side. Repeat it for rest of the batter.
My Notes:
  1. If you do not have whole wheat pastry flour you can use a combination of whole wheat flour and all-purpose flour.
Nutritional Information for 1 Pancake
Calories: 138
Total Fat: 8.0g
Saturated fat: 6.5g
Unsaturated fat: 1.5g
Cholesterol: 0mg
Total Carbohydrate: 14.9g
Sugars: 1.9g
Dietary Fiber: 2.7g
Protein: 2.4g
Sodium: 6mg
Potassium: 242mg
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/vegan-pumpkin-pancakes-recipe/