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Dairy Free Pumpkin Pancakes
These dairy free pumpkin pancakes make the perfect fall treat on a chilly morning!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 pancakes
Calories 134 kcal
Ingredients
- ¾ cup canned pumpkin puree
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice
- 3 tablespoons avocado oil (or canola oil)
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ¾ cups oat milk
Instructions
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In a large mixing bowl, combine the pumpkin, brown sugar, vanilla, pumpkin spice, and oil. Whisk in the egg.
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In another bowl, combine the flour, baking powder, and salt. Mix together, then add the dry ingredients to the bowl with the wet ingredients, and pour the oat milk in as well. Stir together until combined (do not overmix).
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Let the batter sit for 5 minutes while you preheat a griddle to 350 degrees F.
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Pour ¼ cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles have formed on top, then flip and cook another 2 to 3 minutes. Repeat in batches until all the batter is used.
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Enjoy while warm. Feel free to top with dairy-free butter and maple syrup!
Recipe Notes
- If your pancake batter seems too thick, you may have packed the flour into your measuring cup (as opposed to spooned and leveled). If this occurs, just add extra oat milk until it reaches the right consistency.
- If you don’t have pumpkin pie spice on hand, you can substitute the 2 teaspoons with this blend: 1 ¼ teaspoon cinnamon, ¼ tsp ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves or allspice.
- This recipe makes approximately 14 pancakes.
Nutrition analysis (approximate per pancake): 134 calories, 4 g fat, 0.5 g saturated fat, 170 mg sodium, 21 g carbohydrate, 1 g fiber, 5.5 g sugar, 3 g protein, Vitamin D: 3%, Calcium: 9%, Iron: 7%, Potassium: 2%