10-ingredient vegan pancakes with all the flavor of a ginger cookie and the tenderness of a morning pancakes! Yum!!!!
Pumpkin Squash & Flaxseed Pancakes
10-ingredient vegan pancakes with all the flavor of a ginger cookie and the tenderness of a morning pancakes.
Servings 4 each
- 1 1/4 cup whole wheat pastry flour
- 1/2 tbsp baking powder
- 1/4 cup + 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 cup pumpkin puree
- 1 mix flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water)
- 1 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tbsp grapeseed oil
- 1 each egg
- 1/4 cup Water *Only if needed to "water down the recipe"
Preheat griddle. Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined. Ideally, let batter rest for 5 minutes before cooking.
Once preheated, generously spray the griddle with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, or whatever toppings you desire.