The absolute BEST, fluffiest, vegan pumpkin pancakes ever known to mankind.
1 tablespoon (15 ml) vinegar
1 1/2 cup (360 ml) soy milk
Vegan Flax Egg
1 tablespoon (6 grams) flax meal
3 tablespoons (45 ml) water
2 1/2 cups (312 grams) all purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 tablespoon baking powder
2 tablespoon (30 ml) oil
1/3 cup (67 grams) organic sugar
2/3 cup (150 grams) pumpkin puree
Add vinegar to soy milk in a large bowl and set aside for 5 minutes.
Vegan flax egg:
Combine flax meal and water in a small bowl and set aside for 5 minutes.
In a separate bowl, whisk dry ingredients and set aside.
Take the remaining wet ingredients, including flax egg and add to buttermilk.
Add dry ingredients to the wet ingredients until just incorporated. DO NOT OVERMIX!
The pancake batter should be thick like cake batter.
Turn stove to medium heat (NOT MEDIUM TO HIGH), and let the pan get warm. Using a 1 1/2 tablespoon cookie scooper for consistency or a squeeze bottle place batter in heated pan. Wait for a few bubbles to form then using a spatula, flip the pancakes over.
The batter is thick, so take a lid and cover for 30-40 seconds. Remove from the pan and place on a cooling rack until finished. Serve hot or store in the fridge.*
- Alternatively, once cooled- use a sheet tray with a silicone mat and freeze directly on the mat. Once frozen remove and place in a ziploc bag.
- How to reheat frozen pancakes:
- thaw in the fridge the night before and heat covered in microwave 30-45 seconds depending on microwave settings. OR
- seal frozen pancakes flat in tinfoil and heat in pre-heated toaster oven at 350 degrees F for 2-3 minutes.