Yes, I am posting a pumpkin recipe in the middle of March. It may seem strange, but I did make these a while back and also believe that you can have pumpkin flavored things at any time of the year! They sell canned pumpkin puree year round, so why not! If you disagree, you could totally save this recipe and come back to it during the fall because it is definitely worth it.
These pancakes could also be easily made into banana pancakes, as you can replace the pumpkin puree with mashed ripe banana and I am sure that would be delicious! You could also replace the pumpkin pie spice with cinnamon in that instance, or just leave it out. I love the idea of making vegan pancakes because these still have so much flavor and yet are so much more accessible for everybody!
Pumpkin Pancake Recipe
Serves 2-4
Ingredients:
- 1 cup pumpkin puree
- 1 cup flour
- 2 tbsp coconut sugar (or brown sugar)
- 1 tsp pumpkin pie spice
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup almond milk (or other plant milk)
- Cooking spray
- Chocolate chips (optional)
Steps:
1. Combine flour, baking powder, pumpkin pie spice, coconut sugar, and salt with a whisk.
2. Add pumpkin puree and almond milk and stir until just combined. The batter should look
very thick and fluffy.
3. Allow batter to sit for 5-10 minutes to get even fluffier.
4. In the meantime, heat a skillet over medium heat and spray with cooking spray.
5. Using a cookie scoop or 1/4 cup measure, scoop batter into the pan and repeat if there is
space for more in the pan.
6. Because the batter is thick, you will need to spread it out a bit to form a pancake shape.
7. Press in some chocolate chips, if desired.
8. Allow to cook for about 1-3 minutes or until the edges begin to set.
9. Flip and let sit for another 1-2 minutes or until lightly browned on the other side.
10. Repeat until you have used up all the batter.
*Tip: Serve with maple syrup or maple butter and extra cinnamon or pumpkin pie spice!
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