Get ready to transform your breakfast game with these irresistible Vegan Pumpkin Poppyseed Pancakes that will make your taste buds dance with joy! Imagine fluffy, golden pancakes infused with the warm, comforting flavors of pumpkin and the delightful crunch of poppy seeds - all without a single animal product. Whether you're a dedicated vegan or just looking to switch up your morning routine, these pancakes are about to become your new obsession. Prepare to impress your family and friends with a breakfast that's not only incredibly delicious but also surprisingly easy to make!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure a smooth, lump-free dry mixture.
- Add the poppy seeds to the dry ingredients and gently stir to distribute them evenly throughout the flour mixture.
- In a separate medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, and vanilla extract until completely smooth and well combined.
- Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together until just combined. Be careful not to overmix, as this can result in tough pancakes.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or vegan butter if needed.
- Using a 1/4 cup measuring cup, pour the batter onto the heated surface, allowing space between each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with additional maple syrup, a sprinkle of extra poppy seeds, or your favorite vegan toppings like sliced bananas or chopped nuts.
Tips
- Don't overmix the batter! Gently fold the wet and dry ingredients just until combined to keep your pancakes light and fluffy.
- Let the batter rest for 5 minutes before cooking. This allows the flour to absorb the liquid and helps activate the baking powder, resulting in better texture.
- Use a non-stick skillet or griddle and keep the heat at medium. Too high heat can burn the outside while leaving the inside undercooked.
- Look for bubbles forming on the surface and slightly dry edges as your signal to flip the pancakes.
- If the batter seems too thick, you can thin it out with a little extra almond milk. Conversely, if it's too runny, add a tablespoon of flour.
- For extra flavor, try toasting the poppy seeds briefly in a dry pan before adding them to the mix to enhance their nutty taste.
- These pancakes freeze beautifully! Stack them with parchment paper between layers and reheat in a toaster for a quick breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
