Vegan Pumpkin Sheet Pancakes
From: Ian Seddon's Cookbook
🥘 Ingredients
- almond milk 2 ¼ cup
- fresh lemon juice 1 ½ tbsp
- all-purpose flour 2 cup
- almond flour 1 cup
- baking powder 2 tbsp
- baking soda ½ tsp
- fine sea salt 1 tsp
- ground cinnamon 2 tsp
- ground nutmeg ½ tsp
- ground ginger ½ tsp
- ground cloves ½ tsp
- pure maple syrup ½ cup
- pumpkin puree homemade or from a can 1 cup
- pure vanilla extract ½ tbsp
- orange zest ½ tbsp
- vegan chocolate chips 0.5-0.75 cup
- For serving: pure maple syrup
Weigh the dry ingredients; this is the digital kitchen scale I use. The orange zest is actually the secret ingredient in this recipe, so please don’t skip it! Use a half sheet pan, which is referred to online as both an 18x13 inch (46 x 33 cm) pan and a 16×11 inch (41 x 28 cm) pan (this pan is an example of the correct size). I highly recommend lining the sheet pan with parchment paper. Storage: These are best when freshly made, but you can store leftovers for 3 to 4 days in an airtight container or wrapped tightly in foil in the fridge (wait until cooled). Storage: Reheat them on a sheet pan. Loosely cover the pan with foil, and reheat at 325ºF / 165ºC or 350ºF / 175ºC for 5 to 10 minutes.
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1Gather: almond milk , fresh lemon juice , all-purpose flour , almond flour , baking powder , baking soda , fine sea salt , ground cinnamon , ground nutmeg , ground ginger , ground cloves , pure maple syrup , pumpkin puree homemade or from a can , pure vanilla extract , orange zest , vegan chocolate chips , For serving: pure maple syrup .
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2Preheat oven to 425°F / 220°C and position a rack in the middle of the oven.
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3Stir together the almond milk and lemon juice in a medium bowl and set aside to curdle. This is the vegan “buttermilk.”
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4In a large bowl, mix together the flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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5To the buttermilk, whisk in the maple syrup, pumpkin puree, vanilla and orange zest until well combined. Gradually pour this mixture into the dry ingredients, whisking together until well combined.
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6Allow the batter to rest for 5-10 minutes . This helps it rise.
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7Meanwhile, line a rimmed sheet pan with parchment paper. (see Notes 3 and 4)
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8After allowing the batter to rest, pour the batter into prepared sheet pan and smooth out with a spatula. If using chocolate chips, scatter them on top of the batter.
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9Bake the pancake tray for 15 minutes . If possible, rotate the the pan 180° halfway through baking to allow for even baking. The pancakes are done when they’re slightly golden on top and a toothpick inserted into the pancakes comes out clean.
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10Allow pancakes to cool for 5-10 minutes , then slice the pancakes into squares or rectangles. Serve with pure maple syrup and with optional toppings.
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11To reheat leftover pancakes, preheat the oven to 300°F (150°C) and place the squares on a sheet pan lined with parchment paper. Bake for 10 minutes .