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)
- 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
Sift flour, baking powder, baking soda and cinnamon in a large bowl.
Pour the aquafaba in another bowl and whisk briefly, then add the almond milk, cider vinegar, canola oil and pureed pumpkin and stir.
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.
Add the walnuts and briefly stir again.
Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
Preheat a large nonstick skillet or griddle for 3-4 minutes so that it's nice and hot.
Pour the batter on the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
Flip and cook until golden brown on the other side, 30-40 seconds more.