Plant-Powered Pumpkin Pancakes

Start your day with a stack of warm, fluffy pancakes infused with the essence of fall. These Plant-Powered Pumpkin Pancakes are light, easy to whip up, and perfect for those crisp autumn mornings or whenever you crave a touch of pumpkin spice. Made with simple ingredients and a whole lot of love, let these vegan delights become your new breakfast tradition!

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 1/4 cups plant-based milk (such as almond or soy)
• 1 tsp vanilla extract
• Coconut oil or vegan butter for cooking
• Dairy-free whipped cream (for topping)

Instructions:

1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
2. In another bowl, combine the pumpkin puree, plant-based milk, and vanilla extract. Mix until well incorporated.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix.
4. Heat a non-stick pan or griddle over medium heat and brush with coconut oil or vegan butter.
5. Scoop 1/4 cup of the batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. Serve warm with a dollop of dairy-free whipped cream and an extra sprinkle of cinnamon on top.

Bask in the flavors of fall with every bite of these heavenly Plant-Powered Pumpkin Pancakes. They're not just a dish—they're a delightful morning hug for your soul. 🍁❤️