These Pumpkin Walnut Pancakes are the vegan version of my original ones and I have to say, they are just as delicious! I replaced the eggs with aquafaba, which is the liquid inside canned beans! These pancakes are light and fluffy and just perfect on a lazy Sunday morning!
Pumpkin Walnut Pancakes (Vegan)
Ingredients
- 1 1/2 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp ground cinnamon
- 1/3 cup aquafaba (liquid from canned beans)
- 1 1/4 cup almond milk
- 1 tsp apple cider vinegar
- 2 Tbsp Canola oil (organic cold-pressed)
- 1/3 cup pureed pumpkin 100%, NO added sugar
Instructions
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Sift flour, baking powder, baking soda and cinnamon in a large bowl.
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Pour the aquafaba in another bowl and whisk briefly, then add the almond milk, cider vinegar, canola oil and pureed pumpkin and stir.
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Add the wet ingredients to the dry ingredients and stir with a spoon just until combined----Do not over mix, it will make the pancakes tough.
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Add the walnuts and briefly stir again.
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Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
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Preheat a large nonstick skillet or griddle for 3-4 minutes so that it's nice and hot.
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Pour the batter on the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
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Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
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Flip and cook until golden brown on the other side, 30-40 seconds more.
Sunday morning!
Catherine-Thank you so..so much for the vegan version! These pumpkin pancakes are so good!!