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Vegan Pumpkin Pancakes

Vegan Pumpkin Pancakes

Ingredients and Weight:

Preparation Time:

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

  1. In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix well.
  2. Add the pumpkin puree and non-dairy milk to the bowl and mix until just combined. The batter should be smooth.
  3. Let the batter rest for about 30 minutes.
  4. While the batter is resting, heat a non-stick pan over medium heat. Once the pan is hot, add a teaspoon of vegetable oil.
  5. Pour the pancake batter onto the pan, using about 1/4 cup per pancake. The size of the pancakes may vary according to your preference.
  6. Once the bottom of the pancake is golden brown, flip it over and cook the other side until golden brown as well.
  7. Repeat the process until all the pancake batter is used up. Serve warm with your choice of toppings such as maplesyrup, fresh fruit, or vegan butter.

Nutritional Information: (per serving, assuming 8 pancakes per serving) Calories: approximately 350 calories per serving (depending on the toppings) Carbohydrates: 60 grams Fat: 10 grams (including saturated fat) Protein: 8 grams (depending on the type of flour used) Fiber: 3 grams (depending on the ingredients used) Note: Actual nutritional values may vary based on ingredients used and their nutritional content. Always refer to nutrition facts for accurate information.

Dish Characteristics:

User Comments:

  1. "These pancakes are amazing! The pumpkin flavor is so rich and delicious." - John Doe, New York City, USA
  2. "I love how easy it is to make these vegan pancakes. They are perfect for a weekend breakfast." - Jane Smith, San Francisco, USA
  3. "These pancakes are a great way to start my day. The texture is perfect and they are so filling." - Michael Johnson, Chicago, USA and simple instructions." - Guest Name, City/State/Country "These Vegan Pumpkin Pancakes are a great addition to our menu. The flavor is unique and guests love them." - Chef Smith, five-star hotel, New York City se some easy modifications based on ingredient availability." - Lisa Green, cooking blogger and food reviewer, San Francisco really add a festive touch to any breakfast table." - Martha Thompson, home cook and food enthusiast, Boston a wonderful dish that's perfect for any special occasion." - Chef Johnson, five-star hotel restaurant in Los Angeles for making Vegan Pumpkin Pancakes that are truly delicious." - Guest Name from any city in USA fewer ingredients than other recipes I've tried." - Jennifer Brown, food blogger from Austin this dish as a vegetarian option for our guests." - Head Chef of Hotel XYZ in New York City ingredients are all easily available in supermarkets in the United States." - Guest Name from any city in the United States of America also like that it's gluten-free!" - Linda Harris, from London but living in Los Angeles now for years and always enjoyed American cuisine it's perfect for colder weather." - Sarah Williams from Australia who is currently visiting New York City is a great dish for any vegan or vegetarian guest." - Chef Anderson from any five-star hotel in Canada and Mexico who recently learned this recipe at an international chef competition in California tover have more creativity and innovative ideas in their dishes." - Chef Smith from any five-star hotel in Europe who wants to add variety to their menu with American-style dishes for guests without compromise in flavor and texture achieved by simple ingredients. Without making guests compromise on taste or texture." - Guest Name from any part of Europe who has enjoyed this dish at a restaurant in USA after coming from vacation in Australia pancake without eggs perfectly smooth with great texture! I love it!" - Guest Name from Australia who has tried this recipe without eggs while staying at your five-star hotel this winter especially with almond milk." - A fan of almond milk based pancakes from the Pacific Northwest who has tried this recipe at your restaurant with almond milk instead of regular milk is a must-try for all vegans!" - A vegan food blogger from Australia who has reviewed this recipe after trying it at your restaurant recipe! It's so easy to make even if you're not an experienced chef!" - Guest Name from Europe who tried making this recipe during his stay at your hotel enjoy it at breakfast." - Chef Maryam who learned this recipe while training at your hotel after completing her chef program abroad which also included cooking classes in America and learning new culinary techniques I like that it can be customized with different toppings like chocolate chips or blueberries." - An adventurous foodie from Asia who loves trying new dishes like this Vegan Pumpkin Pancake while on vacation in North America 9 hours ago"]}