Vegan Pumpkin Spice Pancakes

Sometimes you just want pancakes. Sometimes you want pumpkin pancakes, even if it is the middle of summer.  With my canned pumpkin stock pile I have going on, I can eat it all year long!

and as an added bonus, these are good for you! So if you are one of those brave enough to put on a bathing suit, these pancakes won't give you a muffin top (pancake top?) to worry about. 

Vegan Pumpkin Spice Pancakes from Vegenista 

• 2 1/2 cups whole wheat flour 
• 2 1/2 cups water 
• 1/2 cup almond milk + 1 tsp apple cider vinegar (makes 'buttermilk')
• 2 tbsp baking powder 
• 1 tsp salt 
• 1/2 cup organic canned pumpkin 
• 1/2 tsp cinnamon 
• 1/4 tsp nutmeg 
• 1/4 tsp allspice 
• 1 tsp vanilla extract 
• 1/2 tsp baking soda

Combine almond milk with the tsp vinegar in a separate bowl. Let sit for 5 minutes to curdle (this is like using buttermilk).  Whisk together your flour, baking powder, salt, and baking soda in a separate medium size mixing bowl. Add the water, pumpkin, spices, and vanilla extract to your milk mixture.  Stir to combine. Add the wet ingredients to the dry and stir until moistened.

Let batter sit for 5 minutes to rise & lightly stir again. Let rest 5 more minutes & cook them up. Makes about twenty 4” pancakes. (I made my pancakes a little larger, so I didn't have that many.) 

These pancakes were much better than some other whole wheat, egg free recipes I have tried.  They were not too dense and had a good flavor from the pumpkin and spices.  No, we are not vegan, but I like using vegan recipes b/c they do not contain eggs.  My son is allergic to nuts and eggs, and if he were going to eat these pancakes, I would just swap out the almond milk for cow's milk.  On this particular day, the pancakes were all mine!  And I may have thrown a little cinnamon butter on top....

Linking up at Eat at Home for Ingredient Spotlight - Pumpkin!