Delicious Brown Sugar Pumpkin Pancakes - Dairy Free and Eggless
A deliciously easy, rich pancake that is too good to eat just once a year!
Equipment
Ingredients
- 1½ cups Plain Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- 3 tbsp Brown Sugar
- 1½ cups Soy Milk - or plant-based milk of your choice
- ⅓ cup Plain Yogurt - vegan
- ⅓ cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1½ tbsp melted butter
Instructions
- In a large bowl, sift the flour, salt and baking powder. Stir in the brown sugar.
- In a large jug, whisk together the milk, yogurt, melted butter and vanilla extract.
- Pour the wet ingredients into the dry and mix lightly but thoroughly.
- Make your pancakes in your usual way, or as per my method here
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Delicious Brown Sugar Pumpkin Pancakes - Dairy Free and Eggless
Amount per Serving
Calories
268
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
416
mg
18
%
Potassium
263
mg
8
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
8
g
16
%
Vitamin A
3545
IU
71
%
Vitamin C
7
mg
8
%
Calcium
286
mg
29
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.