Go Back
+ servings

Mini Pumpkin Pancakes

Mini Pumpkin Pancakes are the perfect little stack for either a fun snack or as cereal.
Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins
Course Breakfast
Cuisine American
Servings 2

Equipment

  • Whisk
  • Mixing Bowls
  • Flat Frying Pan/Griddle
  • Spatula
  • Hot Plate/ Stove
  • Piping Bag/ Ziploc Bag

Ingredients
  

  • 3/4 cup Almond Milk
  • 1/2 cup Pumpkin Puree
  • Psyllium Powder as Egg Substitute
  • 1 tbsp Vegetable Oil
  • 1 cup All-Purpose Flour
  • 1/2 tbsp SweetenFX
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • Pinch of Salt

Instructions
 

  • Combine dry ingredients, All purpose flour, sweetener, baking powder, ground allspice, cinnamon, ground ginger, and salt into a bowl. Whisk together.
  • In another bowl, combine the wet ingredients.
  • Combine the dry and wet ingredients and mix until combined.
  • Pipe the pancake batter into a piping bag or ziploc bag.
  • On medium, pipe the pancakes in 1inches circles on the flat frying pan.
  • Ensure each side is brown then serve.
Keyword Egg Replacer, Egg substitute, Mini Pancake Recipe, Mini Pancakes, Vegan, Vegan Breakfast, Vegan Egg Replacer, Vegan Pumpkin Recipes
Tried this recipe?Let us know how it was!