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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.
Course Breakfast
Cuisine American, International
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 each
Author Chef Maria Cummins

Ingredients

  • 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"

Instructions

  • 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.
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