These pumpkin pancakes are soft on the inside, golden and lightly crisp on the outside, and are packed with fall flavor. Plus, they happen to be healthier, vegan, AND high protein! Complete with a dairy-free maple cream cheese glaze for a decadent touch.
The secret to making the best rich and fluffy pancakes without the eggs or dairy is Native Forest Organic Unsweetened Light Coconut Milk.
Servings: 6 medium pancakes
Ingredients:
PANCAKES:
1 cup whole wheat pastry flour
1/4 cup vanilla protein powder
1 tbsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1 cup Native Forest Organic Unsweetened Light Coconut Milk
1/2 cup pumpkin puree
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp vegan butter (or coconut oil), for frying
GLAZE:
4 oz vegan cream cheese, softened
3 tbsp Native Forest Organic Unsweetened Light Coconut Milk
3 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp cinnamon
TOPPINGS:
1/4 cup chopped pecans
sprinkle of cinnamon (or pumpkin pie spice)
Instructions:
In a large mixing bowl, whisk together flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
In a separate bowl, whisk coconut milk, pumpkin puree, maple syrup, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and whisk until just combined.
Heat a large skillet on medium heat with a tablespoon of vegan butter. When butter starts to sizzle, pour 1/4 cup of batter into the pan for each pancake. Spread out the batter a little with a spoon or the back of your measuring cup. When the edges start to firm up and bubbles appear on top, flip and cook until golden brown. Repeat with any remaining batter. Add more butter to the pan as needed.
Whisk together all ingredients for the glaze until smooth.
Serve pancakes warm with the glaze, chopped pecans, and a sprinkle of cinnamon.
