VEGAN PUMPKIN PANCAKES

Fluffy Pancakes | Gluten Free

INGREDIENTS: non-dairy milk pumpkin puree apple cider vinegar maple syrup oat flour or gluten-free all-purpose flour blend baking powder baking soda salt cinnamon pumpkin pie spice

In a mixing bowl, whisk the pumpkin puree, milk, vinegar and maple syrup. 

HOW TO MAKE

In a second bowl, whisk together the oat flour, baking powder, baking soda and spices. Working in batches, add dry ingredients to wet ingredients.

HOW TO MAKE

Let batter sit for 10 minutes to thicken. Heat a non-stick pan or griddle over medium to medium-low heat. Grease with cooking spray or avocado oil.

HOW TO MAKE

Using a 1/4 measuring cup, spoon equal amounts of batter onto pan. Cook for 2-3 minutes, gently flip once edged are set and bubbles form, cook for additional 1-2 minutes.

HOW TO MAKE

Vegan pancakes that are also fluffy pancakes? Yes! With this pumpkin pancakes recipe, you'll get deliciously fluffy pancakes for breakfast each and every time.

FLUFFY PANCAKES

Made with budget-friendly pantry staples, this pancake recipe is a great way to enjoy breakfast or brunch with family.

BREAKFAST OR BRUNCH

Keep completely cooled pancakes in an airtight container in the fridge for up 3 days. 

HOW TO STORE

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FULL RECIPE AT: