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Quick and Easy Vegan Pumpkin Pancakes
Quick and Easy Vegan Pumpkin Pancakes
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
Cook Time
10
minutes
Total Time
20
minutes
Servings
2
servings
Author
Aimee Stock
Equipment
Non Stick Skillet or Mini Pancake Pan
Ingredients
1
c
Bisquick Pancake & Baking Mix
1
Egg Substitute (equal to 1/4 cup)
i.e. flax egg, applesauce, yogurt, etc.
1/4
c
Pure Pumpkin Puree
1/2
c
PLUS 2 tbsp Almond Milk
1
tbsp
Sugar
1/4
tsp
Cinnamon
plus a sprinkling for garnish
1/8
tsp
Nutmeg
FOR SERVING:
Vegan Margarine
Pure Maple Syrup
Instructions
Preheat a non stick skillet or mini pancake pan over medium high heat. Mist lightly with cooking spray.
Whisk together all of the pancake ingredients until smooth with no lumps. Allow to sit for 5 minutes.
Pour into pan or use a scoop. Do not overfill as they will rise.
Cook until you see consistent bubbles throughout and they pancakes are firming on the edges. Flip and repeat.
Continue until all of the pancakes are made, keeping warm in a 200 degree oven if necessary. Serve with a dab of vegan margarine and pure maple syrup.