Pumpkin Spice Pancakes

Spice up breakfast with our recipe for fluffy plant based Pumpkin Spice Pancakes. Simply adding pumpkin puree and pumpkin pie spice takes breakfast pancakes to a whole new level.

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Prep time10 min
Cooking time15 min
Portions12
DifficultyEasy

Ingredients

2 tablespoons flax meal
1/3 cup water
2 cups all purpose flour
1/4 cup packed light brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups oat milk or your favorite plant based milk
1 cup canned pumpkin puree
2 tablespoons Country Crock® Plant Butter with Olive Oil, melted (plus additional for cooking and serving)

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Combine water and flax meal and let stand 10 minutes.
Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
Combine milk, pumpkin, Country Crock Plant Butter and flax meal mixture and stir into flour mixture.
Heat large skillet or griddle and melt 1 tablespoon Plant Butter. Pour batter into skillet, using about ¼ cup for each pancake. Cook 4 minutes or until tops are bubbly and edges are set. Flip and cook 3 to 4 minutes until golden. Repeat with remaining batter. Serve with additional Plant Butter and maple syrup if desired.

*Pumpkin pie spice is sold in jars in the supermarket. You can create your own by mixing 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice, and 1/4 tsp. ground cloves.

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