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Recipes - Vegan Pumpkin Pancakes

Recipe Name

Vegan Pumpkin Pancakes

Submitted by

ellenmgregg

Recipe Description

Developed from a basic Betty Crocker recipe, I replaced the oil and egg with pumpkin, and switched out the cow's milk for unsweetened almond milk.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	10	Ready In (minutes)	15

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Ingredients
Amt.	Measure	Ingredient



1/4	cup	wheat flour, wholewheat
1/8	cup	wheat flour, wholewheat
1/4	cup	unbleached all-purpose flour
1/8	cup	unbleached all-purpose flour
1/4	teaspoon	baking soda
1/2	teaspoon	baking powder
1	teaspoon	raw sugar
1/4	teaspoon	salt
1/2	cup	Almond Breeze, Unsweetened Vanilla
1/8	cup	Almond Breeze, Unsweetened Vanilla
1/2	cup	pumpkin puree, canned

Steps

Sequence	Step

1	Combine dry ingredients in a small mixing bowl.
2	Add milk and pumpkin until fully incorporated.
3	Warm non-stick skillet over medium to medium-high heat. When warmed, scoop batter onto pan in four equal-sized amounts.
4	Flip pancakes when bubbling on top, and set at edges.
5	Allow to cook another few minutes until done. Serve with maple syrup or other topping of choice.

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