Vegan Pumpkin Pancakes

🥘 Ingredients

• full-fat oat milk 2 cup
• apple cider vinegar 1 ½ tbsp
• whole wheat pastry flour 2 cup
• organic brown sugar 1 tbsp
• baking powder 1 ½ tbsp
• baking soda ½ tsp
• sea salt ½ tsp
• canned pumpkin puree ½ cup
• pure vanilla extract 1 tsp
• vegan butter melted 3 tbsp
• Neutral
• Pure
• ground cinnamon 1 ½ tsp
• freshly grated nutmeg ½ tsp
• ground ginger ¼ tsp
• ground allspice ¼ tsp
• ground cloves ¼ tsp

1. 1

   Gather: full-fat oat milk , apple cider vinegar , whole wheat pastry flour , organic brown sugar , baking powder , baking soda , sea salt , canned pumpkin puree , pure vanilla extract , vegan butter melted , Neutral -flavored oil of choice for cooking pancakes, Pure maple syrup for serving. For the homemade pumpkin spice: ground cinnamon , freshly grated nutmeg , ground ginger , ground allspice , ground cloves .
2. 2

   Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
3. 3

   In a large bowl, add the flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice. Whisk to combine.
4. 4

   To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
5. 5

   Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix – lots of lumps are fine. Allow the batter to rest for 10 minutes .
6. 6

   Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan – if they sizzle as soon as they hit the pan, the pan is ready. Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
7. 7

   Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
8. 8

   Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF / 90ºC while you make the rest of the pancakes.
9. 9

   Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
10. 10

    Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.