Fluffy Pumpkin Vegan Pancakes with Biscoff and Pecans
Ingredients
Pancake ingredients
- 1 tbsp apple cider vinegar
- 1 cup oat milk (minus 1 tbsp)
- ¾ cup pumpkin purée *
- 2 tbsp melted vegan butter
- 1 ½ tsp pure vanilla extract
- ¼ cup water
- 3 tbsp sugar
- 1 ½ cup all purpose flour
- 1 tbsp baking powder
- 2 tsp pumpkin spice (a mixture of ceylon cinnamon, cardamom, ginger, nutmeg, allspice, cloves)
- ½ tsp salt
Toppings
- Biscoff cookies
- toasted pecans
- maple syrup
- vegan butter
Instructions
- Add the apple cider vinegar to a '1 cup' measuring cup. Fill the rest of the cup with oat milk. Stir the mixture and let sit for 5-10 minutes to thicken.
- Mix all of the dry ingredients together in a smaller mixing bowl. I use a balloon whisk for this to properly combine all the dry ingredients and to aerate the mixture.
- In a larger mixing bowl, whisk together all the wet ingredients.
- Add the dry ingredients to the wet ingredients. This is a VERY important step, do NOT overmix your pancake batter then you will have flat pancakes. The batter should not be smooth, it should be chunky. This will create fluffier pancakes!! Let the batter sit for about 10 minutes.
- Heat up a frying pan on medium heat. Cook the pancakes in a bit of butter or oil for about 3-4 minutes on each side. Turn down the heat if the pancakes are browning too quickly. The pancakes are ready to flip when bubbles have started to form.
- Serve the pancakes hot with all the toppings.
- Enjoy!!
Notes
*Remove any excess liquid if it's very watery.