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Vegan Pumpkin Pancakes

vegan-pumpkin-pancakes.jpg

People often ask me why I make so many vegan recipes. There are actually tons of reasons, one being that I have several vegan friends, so I frequently cook for them.
But the second reason is that so many kids today have allergies to a variety of foods, many specifically to dairy and eggs. Since vegans don't eat any animal products or foods made by animals such as honey, these dishes are good for some kids with specific allergies.
I made these pancakes for a bunch of friends who aren't vegan and they didn't know that they were dairy and egg free until they had cleaned their plates . Light as feathers, but with tons of depth of flavor and added texture from the spelt or buckwheat, these pancakes are a real treat. I actually served them for dessert later that night and the kids had a blast eating them with their hands and dipping them in syrup. See, pancakes really can be enjoyed morning, noon and night!

We used these to make this recipe_

[amd-recipeseo-recipe:489]

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Vegan Pumpkin Pancakes (Makes 18 Pancakes)

Prep Time: 5 mins Cook Time: 8 mins

egg free

nut free

dairy free

Ingredients

  • 1 Cup White Flour
  • 1/2 Cup Buckwheat or Spelt Flour (I tested both versions and they were equally delicious)
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Salt
  • 1 1/4 Cup Rice Milk (you could also use soy or almond milk)
  • 1 Tbsp Maple Syrup, plus extra for serving with pancakes
  • 1 Tbsp Vegetable Oil, plus extra for greasing the pan
  • 1/2 Cup Pumpkin Puree, canned

Preparation

1. Mix the dry ingredients in a bowl.
2. Mix the wet ingredients in a separate bowl.
3. Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
4. Heat a griddle or large saute pan over medium heat and lightly
grease with oil.
5. Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
6. Flip the pancakes and cook another 2 minutes.
7. Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
7. Serve with maple syrup and enjoy.
*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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34 comments

  • Jenn

    My little guy is loving these! I have made three batches already!

    leave a comment

  • Julia N

    If we don't have buckwheat or spelt flour, do we just use 1 1/2 cup of white flour?? And if we're not vegan, we can use regular milk in place of the rice/soy/almond milk??
    Thanks!

    leave a comment

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  • Christina

    These were so good!!! I put just a splash of vanilla extract in with the wet ingredients, and I also sprinkled a few vegan chocolate chips on these once in the pan. Absolutely fantastic!!! Thank you for sharing!!

    leave a comment

  • Jessica

    Very yummy! I added a touch of vanilla extract, a bit more milk and used whole wheat flour instead of white, along with spelt. Thanks for posting!

    leave a comment

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  • Karin

    Fantastic recipe!

    leave a comment

  • Trina

    Thanks for this recipe! I made a gluten free version by using 1 1/2 cups GF all purpose flour (a mixture of rice, potato and tapioca flours) and 1/4 tsp guar gum instead of the white and spelt/buckwheat flours. I used plain almond milk for the milk, grapeseed oil for the batter and olive oil for the pan, brown sugar instead of maple syrup, and added more spice (at least double the cinnamon and added approx. 1/4-1/2 tsp each of nutmeg, cloves, ginger and all spice) because I like mine very flavourful. I resisted the urge to thin out the batter more and timed them 2 minutes on each side like the recipe says, and they turned out great! Nice, tasty, fluffy pancakes that are gluten, dairy, soy and egg free -- how wonderful is that!

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    • Catherine

      Awesome!

      leave a comment

  • Kara

    These are the most delicious EVER! I used skim milk because I was all out of almond and came out great!!My 5 toddlers LOve Love Love thesea and they ALL cannot get enough! So light, fluffy and moist that you really don't even need syrup~ my husband requests them more than the kids! :) Thanks so much for another great recipe!!

    leave a comment

  • Melanie

    A friend passed along this recipe and I am excited to try it, as well as look around at some of your other delicious-looking recipes. I'm always looking for new, healthy recipes for me and my four kids and husband. Thanks!

    leave a comment

  • Abbey

    Thank you jacqui sounds great I'll give it a shot!

    leave a comment

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  • Jessica

    Question: if I'm not a vegan can I use regular whole milk instead of the rice milk? Or will it screw up the recipe?

    Thanks! Great site, btw!

    Jess

    leave a comment

    • Catherine

      Yes you can :)

      leave a comment

  • Sue

    I always use whole milk to make these for the pumpkin-lovers in my house. I think I have made these a dozen times over the last few months. Thanks for a great recipe!!

    leave a comment

  • Lia

    I tried the recipe and loved it!
    Thanks!

    leave a comment

  • mcross627

    Can you substitute a fruit for the pumpkin? We're having a Valentine's Day party for my son on Saturday and one of hte little boys has a dairy allergy so I'd like to use this recipe with something like red raspberries.

    leave a comment

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  • Lindsay

    I'm not vegan but these pancakes sound great! However, if I don't have spelt or buckwheat flour can I use all purpose flour?

    Thank you!!

    leave a comment

  • Mirella

    These were delicious!!! New favorite pancake recipe. I also added cacao chips and bananas. Love that this is also low sugar. Thanks!

    leave a comment

  • Shay

    Thank you for these recipes. I have to further modify them to make them safe for my DD but we love them. Lindsey, I use whole wheat flour to replace buckwheat flour.

    leave a comment

  • Bee

    this recipe looks great! would this recipe work without the pumpkin puree or would the consistency be off? id like to use it as a basic pancake recipe too for my egg allergic son

    leave a comment

  • Heather Gragg

    I plan to make these in the morning! I also wanted you to know I am grateful for every vegan recipe you post as my son is allergic to milk and eggs.

    leave a comment

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  • Minnie

    What a delightfully refreshing pancake recipe! Loved it.

    leave a comment

  • Andrea F.

    I was in the process of making these when I went to my pantry and realized I was out of pumpkin. No problem! Mashed banana worked perfectly! Such a great recipe. So versatile!

    leave a comment

  • Jennifer B

    These were yummy and healthy. My 4 year old and husband both enjoyed them. For some reason I had trouble with them sticking to my pan (an iron cast skillet) so next time I will try the nonstick pan. Thanks for the great recipe.

    leave a comment

  • Latoni

    CAN THE BATTER BE MADE THE NIGHT BEFORE? MORNINGS ARE HECTIC

    leave a comment

  • Sunny

    Delish!

    leave a comment

    • McCord

      I agree! ;)

      leave a comment