Fluffy, spiced, and lightly sweet, these pumpkin latte pancakes combine coffee and autumn flavors in one easy vegan brunch dish .
Ingredients
- 175 g self raising flour
- ½ tsp salt
- 3 tbsp pumpkin puree
- 1 tbsp vanilla extract
- 2 tbsp maple syrup or liquid sweetener
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp allspice
- 275 ml rice milk
- 1 tbsp finely ground coffee optional but recommended
Instructions
- Put all your ingredients in a blender and blend until smooth.
- Place a non-stick frying pan on high heat. Spray a small amount of oil onto the pan to prevent sticking. Once the oil heats up, reduce the heat to medium.
- Pour enough batter to lightly cover the surface of your pan (approximately 5 tablespoons for a large pancake or 2-3 tablespoons for smaller ones). Move the pan around to spread the batter evenly and make the pancake thin.
- Once bubbles start to form around the edges and middle, it’s time to flip the pancake over. Cook on the other side until browned. It’s done when both sides are golden. Repeat the process until all your pancakes are cooked. Once done, serve and enjoy!
Serving Suggestions:
Maple syrup, banana, fresh berries, almond butter, coconut yogurt, fresh mango, passion fruit, cacao nibs, bee pollen, or goji berries.