Recipe – Vegan Pumpkin Pancakes (No-flip)

Background:

This is an old pumpkin pancake recipe I made that I updated into a vegan format and now cook on a sheet. You could still make these like a normal pancake, but they turn out best on a baking sheet. I also listed substitutions and other info that could be helpful while making these. Enjoy!

Ingredients:

160g (~1 1/4 cups) – All-Purpose Flour
80g (~5/8 cup) – Almond Flour (you can just use All-Purpose Flour here as well)
4 tsp – Baking Powder
½ tsp – Baking Soda
2 tsp – Pumpkin Spice (you could use a blend of cinnamon, clove, nutmeg, and ginger here instead)
½ tsp – Salt

320g (~1 1/3 cups) – Cashew Milk (any milk will do)
3 tsp – Lemon Juice (fresh or bottled works; white or apple cider vinegar can be used as well)

160g (~3/4 cup) – Pumpkin Puree (fresh or canned works)
40g (~1/6 cup) – Agave Syrup (can also use 3 Tbsp of brown or cane sugar)
½ tsp – Vanilla Extract

Directions:

• Preheat oven to 425° F (~218° C) and line baking sheet with parchment paper
• Combine cashew milk and lemon juice and let sit
• In large mixing bowl, combine all the dry ingredients and mix until evenly dispersed
• Add all the wet ingredients into the large mixing bowl and mix everything together
• Let the mix sit for a few minutes and then pour onto the baking sheet once you see some bubbles forming
• Evenly spread across baking sheet and then place in oven for 15 minutes and rotate sheet halfway through
• Remove from oven and let sit for 5 minutes before cutting and serving