This recipe is quite different from my style of cooking, but after making these vegan pumpkin spiced pancakes, I have proclaimed myself as a PumpQueen, *insert laughing emoji*. Autumn is my favourite season and I love Halloween, so it only seemed right to make these pancakes. Anyone can eat these, these are egg free, and completely plant based. This recipe is super easy to follow and perfect for a breakfast/brunch. This recipe for around six-eight pancakes.
Method:
-Mix all your dry ingredients in a bowl, all purpose flour, brown sugar, baking powder and spices
-Mix 180ml plant based milk of your choice, two thirds of a cup pumpkin puree, and one teaspoon of vanilla extract and one tablespoon of olive oil in a separate container
-Gradually add the wet ingredients to the dry ingredients and whisk until the batter is smooth
-Heat up some oil in a pan, and using a ladle pour a generous amount into the pan once the oil is hot, cover the pan to let the pancake cook
-Once the pancakes are bubbling you can remove the lid and flip it over, press down with your spatula to allow the centre to cook.
-Repeat, once all the pancake batter is finished.
Serve the pancake with some maple syrup or golden syrup and some fruit.
Ingredients
-2/3 of a cup pumpkin puree
-1 and 1/4 cup all purpose flour
-1 tbsp baking powder
-3 tbsp brown sugar
-1 tsp ground cinnamon
-half a tsp of all spice
-1 tsp vanilla extract
-1 tsp salt
-1 tbsp olive oil
-180ml almond milk/ plant based milk of your choice
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