Vegan Pumpkin Pancakes with Cinnamon Butter
Start your morning with delicious Vegan Pumpkin Pancakes made from oats and topped with homemade cinnamon butter. These easy, gluten-free pancakes are the perfect fall breakfast!
Ingredients
Vegan Pumpkin Pancakes
- 1 cup oats, rolled or quick oats, or oat flour
- 1 cup non-dairy milk
- ½ cup pumpkin puree
- 2 tbsp maple syrup
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp vanilla extract
Vegan Cinnamon Butter
- 2 tbsp vegan butter, softened
- 1 tsp maple syrup
- ½ tsp cinnamon
Instructions
- Make the cinnamon butter by mixing together the vegan butter, maple syrup and cinnamon. Set aside.
- Add the oats, non-dairy milk, pumpkin puree, maple syrup, pumpkin pie spice, baking powder and vanilla extract to a blender and blend until smooth.
- Heat a large non-stick pan over medium-low heat. Once the pan is hot, pour about ¼ cup of the batter into the pan per pancake.
- Cook about 3 minutes, or until small bubbles form on the surface of the pancakes and the bottoms are golden brown. Flip, and cook for another 2-3 minutes.
- Serve topped with the cinnamon butter and other desired toppings (see blog post above for ideas). Enjoy!
Notes
- Use quick oats, rolled oats or oat flour. This will not work with steel cut oats.
- If the pancakes are turning dark on the outside before they are cooked through on the inside, turn the heat down.
Serving: 1serving, Calories: 92kcal, Carbohydrates: 13g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 119mg, Potassium: 86mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2385IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 1mg
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