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Vegan Pumpkin Pancakes
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Ingredients:
| 1 1/2 Cups All Purpose Flour |
| 1 1/2 Tbsp Baking Powder |
| 3 Tbsp Sugar |
| 2 Tsp Cinnamon |
| 1/2 Tsp Ginger |
| 1/2 Tsp Nutmeg |
| 1/2 Tsp Salt |
| 3 Tbsp Pumpkin Puree |
| 3 Tbsp Vegan Butter, melted, plus more for topping |
| 1 1/2 Cups Unsweetened Almond Milk |
| Maple Syrup, for topping |
Directions:
- In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, and salt.
- Add the pumpkin puree, melted butter, and almond milk. Stir well, then set aside to rise and thicken for about 5 minutes.
- Heat a griddle or skillet over medium heat. Add a small amount of vegan butter to prevent sticking.
- Portion out the batter onto the skillet to make the desired size of pancakes. Heat until the bottom is golden brown and the top starts to bubble, then flip and continue to cook the other side until golden brown.
- Remove to a plate and continue to cook the pancakes until the rest of the batter is gone.
- Serve warm with vegan butter, maple syrup, and any other toppings you like (peanut butter, vegan chocolate chips, etc.).
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