Breakfast

Fluffy vegan pumpkin pancakes is for Breakfast, Dessert.

Fluffy vegan pumpkin pancakes takes 10 minutes to prepare.

Fluffy vegan pumpkin pancakes takes 10 minutes to cook.

Fluffy vegan pumpkin pancakes makes 8 servings.

The ingredients for Fluffy vegan pumpkin pancakes are:

1.25 cup King Arthur 100% Unbleached White Whole Wheat Flour
6 serving Stevia Extract In The Raw Sugar Substitute [1 packet]
2 tsp Baking Powder
.5 tsp Cinnamon, ground
.5 tsp Ginger, ground
.5 tsp Nutmeg, ground
.25 tsp Cloves, ground
1 cup Orgain Organic Protein Almond Milk unsweetened (by MOUNTAINPENNY)
.65 Serving 1/2 Cup Pumpkin Puree - Compliments Pure Pumpkin (by SLIMLEIGH1)
1 tbsp Bobs Red Mill Egg Replacer (by SEEDPLANTA)
2.5 tbsp country crock plant butter with almond oil (by DMASICK)

Here is how you make Fluffy vegan pumpkin pancakes:

combine dry ingredients and wisk together.In separate small bowl combine wet ingredients. (egg replacer per directions of package)fold wet ingredients into dry ingredients.cook in skillet until golden brown (about 2-3 mins each side)Serving Size: 8 four inch pancakesNumber of Servings: 8Recipe submitted by SparkPeople user CV62878.

The nutritional information for Fluffy vegan pumpkin pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 111.0

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 176.9 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 2.6 g
• Protein: 4.3 g