Gluten-Free Vegan Pumpkin Spice Pancakes
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp apple cider vinegar
- 2 tsp pumpkin pie spice
- 2 cups gluten-free flour blend (i used bob's red mill glu
- 1 3/4 cup almond milk
- 2/3 cup pure pumpkin puree
- 2 tbsp maple syrup (i like my breakfast less sweet so feel free to add more here)
- 1 tbsp vegetable oil (vegan butter or coconut oil also wo
- Carbohydrate 20.5817994389539 g
- Cholesterol 167.719444440026 mg
- Fat 62.7063334712196 g
- Fiber 5.06975567104134 g
- Protein 4.31341360744092 g
- Saturated Fat 39.6921456243788 g
- Serving Size 1 1 Serving (228g)
- Sodium 632.842847105946 mg
- Sugar 15.5120437679125 g
- Trans Fat 4.39839977771791 g
- Calories 647 calories
In a large bowl, mix flour blend, pumpkin pie spice, salt, baking powder, and baking soda together with a whisk. Set aside.In a medium bowl, stir together almond milk, pumpkin puree, apple cider vinegar, maple syrup and vegetable oil until combined.Pour a well into the dry ingredients and add the wet ingredients. Stir until combined.Preheat a large skillet over medium heat on the stove. Spray with cooking spray, vegetable oil or vegan butter. Pour about ¼ cup of batter into the pan for smaller pancakes and ½ cup of batter into the pan for larger pancakes. Cook for 3-5 minutes, until you see bubbles in the pancakes and the edges look set. Flip and cook another 3 minutes, until cooked through. Repeat with remaining batter.Serve with pure maple syrup and vegan butter.
