Recipe Thursday: Vegan Pumpkin Spice Pancakes


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I was excited when I found a vegan pumpkin spice pancake recipe on the PETA website, but when I saw some of the ingredients I decided to try and make a few tweaks. Long story short, my tweaks did NOT make good pancakes so although the video shows my tweaks, follow the recipe written below. Overall these were pretty good. I gave them a thumb and a half mostly just because it just tasted like a pancake. There was a little bit of a pumpkin kick, but in my opinion, it was just as tasty as a regular pancake. If pumpkin is your thing though, you will like them!



INGREDIENTS 

  • 1 1/2 cups vanilla almond milk
  • 2 Tablespoons vinegar 
  • 1 cup pumpkin puree 
  • 2 Tablespoons vegan margarine, melted 
  • 2 Tablespoons maple syrup 
  • 1 teaspoon vanilla extract 
  • 2 Tablespoons coconut oil 
  • 3 Tablespoons brown sugar 
  • 2 cups whole-wheat pastry flour 
  • 1 teaspoon baking soda 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt 
  • 2 1/4 teaspoons pumpkin pie spice 



DIRECTIONS 
  1. Combine the almond milk, vinegar, pumpkin puree, vegan margarine, maple syrup, vanilla extract, coconut oil in a large bowl, mix, and set aside.
  2. In a separate bowl, combine the brown sugar, flour, baking soda, baking powder, salt, and pumpkin pie spice, mix. 
  3. Combine the wet and dry ingredients, mix, let sit for 5-10 minutes.
  4. Spray skillet with cooking spray and heat over medium-high heat. Pour about 1/4 cup of the batter into the skillet. When the batter starts to bubble, flip and cook for an additional 2-3 minutes. Repeat. 
  5. Serve with maple syrup and a pinch of pumpkin pie spice. 

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