Pumpkin Pancakes

This recipe courtesy of Vegan Cooking for Dummies by Alexandra Jamieson, CHHC, AADP


  • 1 1/2 cup soy or hemp milk
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons water
  • 2 tablespoons ground flax seeds
  • 2 cups unbleached white flour
  • 1/4 cup natural cane sugar (Sucanat or Rapadura)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 teaspoon orange zest
  • 3 tablespoons coconut, grapeseed or canola oil, divided


  1. Combine the milk and vinegar in a small mixing bowl.  Set aside and allow to curdle.
  2. While the milk curdles, bring the water to a simmer in a small saucepan and whisk in the flax seeds.  Stir and cook for 1 minute.  Remove from heat and set aside to cool.
  3. Combine the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, clove and salt in a large mixing bowl.  Stir well.
  4. In a separate mixing bowl, mix the pumpkin puree, orange zest, 2 tablespoons of oil, flax mixture and curdled milk.  Whisk well to combine.
  5. Add the wet mixture to the flour and stir just enough to combine and remove any lumps.
  6. Heat a large frying pan or skillet over medium-high heat.  Coat the frying pan with the remaining 1 tablespoon of grapeseed oil.
  7. Pour 1/4 cup of batter onto the frying pan for each pancake.  Flip over once the bottom has browned and bubbles start to appear on top.


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