Easy-vegan-pumpkin-pancakes-vegetarian-recipe-without-egg With this recipe, a total of 8 pancakes come out, and really, an average person usually eats 2 pancakes with topping, so that you take it into account! So if you have dough left over, you can keep it in the fridge for breakfast the next day. I do not recommend that you keep it for more than 3 days, really. Little more, just remind you that I am on Instagram and that there I publish content that I do not upload anywhere else. Let's go with the recipe!
Vegan pumpkin pancakes (no egg)
Vegan Pumpkin Pancakes Servings: 8 pancakes
Cooking Time: 40 min
Ingredients
• 250 grams of pumpkin
•1 cup of flour
• 1 cup of non-dairy milk
• ½ teaspoon yeast
• 1 teaspoon ground cinnamon
• 2 tablespoons of agave syrup + extra.
• Olive oil
Step by Step
1. First, we peel and cut the pumpkin into small cubes. We cook the pieces in plenty of water. ( who is kiddin who, i use canned pumpkin)
2.in a bowl, mix all the dry ingredients: flour, yeast, and cinnamon.
3. When the pumpkin is cooked (it can be easily pierced with a fork), add it to the bowl (reserving a small portion for top decoration) along with the agave syrup and the cup of vegetable milk.
4. With a hand mixer, blend the dough until obtaining a smooth and fluid cream.
5. Grease a small frying pan with olive oil and put it to heat over medium-high heat.
6. When it's hot, lower the heat to medium-low and add a generous portion of the dough.
7. We wait for the dough to brown on the bottom (you will notice it because it will start to make bubbles), turn and brown on the other side.
8. We repeat the process until we finish with all the dough.
Comments