VEGAN PUMPKIN PANCAKES #dessert #cakes #pumpkin #pancakes #vegan

Veggie lover pumpkin flapjacks – very cushy, delicately spiced, simple to make and totally scrumptious; these hotcakes are ideal for a comfortable Autumn breakfast.

I realize that I have been posting a great deal of pumpkin plans as of late; yet the pumpkin flavor insanity is one American pattern that I am completely energetic about. I truly love the kind of pumpkin with warming flavors; and clearly adding shrouded vegetables to your prepared products is an or more.

These veggie lover pumpkin hotcakes make a magnificent Autumn weekend breakfast; they are amazingly light and fleecy, ideal for absorbing maple syrup! They have a beautiful, softly spiced enhance, are extremely simple to make and you could never realize that they don't contain eggs or dairy.

I like to serve them with a liberal sprinkle of maple syrup (clearly non-debatable) and a dissipating of cleaved toasted walnuts and some cacao nibs for crunch.

Also try our recipe : Cinnamon Sugar Chex Mix #desserts #cakes #sugar #party #cinnamon

Ingredients :

120 g (1/2 cup) pumpkin puree
240 ml (1 cup) non-dairy milk (I use unsweetened soy)
80 ml (1/3 cup) maple syrup
3 Tbsp sunflower oil
1 1/2 Tbsp apple cider vinegar
2 tsp vanilla extract
250 g (2 cups) plain (all-purpose) flour
1 Tbsp baking powder
1 tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
1 1/2 tsp mixed spice/pumpkin pie spice
1/4 tsp salt

Instructions :

Whisk together the pumpkin puree, milk, maple syrup, sunflower oil, cider vinegar and vanilla extract.
Sift in the flour, baking powder, bicarbonate of soda, cinnamon, mixed spice and salt and stir until well combined. The batter should be quite thick.
Place a dry, very non-stick frying pan over a low heat (if your pan is not so non-stick then you will need to grease it with a little oil or vegan spread).
Scoop 1/4 cup of the batter into the pan and use the cup to spread it out slightly. Cook for a couple of minutes until bubbles form on the surface then carefully flip the pancake over and cook for a couple more minutes until browned and cooked through.
Repeat with the rest of the batter then serve the pancakes topped with maple syrup and your choice of things to scatter.

Source : bit.ly/3ccK7Ak