Vegan Pumpkin Pancakes
These pumpkin pancakes make the perfect brunch treat for this time of the year! They are easy to make, and healthier than most store bought pancake mixes. They also happen to be gluten free and vegan, but you would never guess by tasting them because they are just as good as traditional pancakes. These are delicious served with maple syrup!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- In a food processor, combine all pancake ingredients and process until just blended (alternatively you can whisk it if you don’t have a food processor). Stir in cranberries.
- To cook pancakes, preheat oven to 110 degrees. Heat a large ceramic non-stick* pan over medium heat. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, and cook another 2-3 minutes.
- When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
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