Vegan Pumpkin Cranberry Pancakes

It’s that time of year again! The holidays are quickly approaching and it is time to start thinking about what you’re going to cook for your friends and family. One of the most popular breakfast dishes during this holiday season is pancakes. In this blog post, we will teach you how to make vegan pumpkin cranberry pancakes so that all your guests can enjoy them without any animal products involved. These pancakes are delicious, easy to make, and perfect for a fall brunch or as a dessert dish with some whipped cream on top!

Looking for a new breakfast recipe?

These Vegan Pumpkin Cranberry Pancakes are the perfect way to start your day. They’re easy to make, and they’re full of wholesome ingredients like pumpkin puree, whole wheat flour, oats, coconut sugar, baking powder and cinnamon. Plus they have cranberries in them! It’s a great way to get some extra fruit into your diet.

With these pancakes you’ll be able to enjoy all the flavors of fall without any guilt or regret because they’re vegan! You don’t need eggs or dairy products with this recipe – just good old fashioned plant-based goodness that will keep you feeling energized until lunchtime. And if you want more protein in your morning meal then try adding some tofu scramble on top!

Get this delicious recipe today by following the steps below!

Steps:

-First, mix together the flour and baking powder in a bowl. This will create your pancake “batter”. You can also add any other ingredients you want to taste, such as vanilla extract or cinnamon. We are going to make our batter with pumpkin puree so we’ll need one cup of that mixed into the dry ingredients before adding water gradually until it forms a thick batter (you may not need all three cups). Add some vegan sugar for extra sweetness if desired!

-In another small bowl whisk together eggs, milk and oil until well blended. Pour this mixture over top of the first wet ingredient and stir gently just until combined – do not overmix. Gently fold in dried cranberries and pumpkin seeds.

-Heat a skillet or griddle over medium heat and spray with nonstick cooking spray before spooning batter onto the hot surface in about three inch rounds, making sure to let each pancake cook for about two minutes on one side before flipping it. The pancakes are done when they’re nicely browned on both sides and have risen quite high! Add maple syrup if desired (or vegan butter).

You can also add nutmeg, cinnamon or ginger powder to your dry ingredients while you mix them together – just use less than vanilla extract because these spices will be much stronger flavor wise than the extracts would be. You’ll want to whisk those spices into your wet ingredient mixture as well so that everything is fully mixed up.

If you are adding apples to your pancakes, make sure they’re thinly sliced and cook for about five minutes after sprinkling them with the cinnamon. You don’t want these apple slices overcooked because then they will be mushy instead of having a nice crispy texture on them!

Tips on how to make pancakes good:

-First, you’ll need flour. There are many different types of flours to choose from but in this recipe we’re going with all purpose white wheat.

-Next up is eggs – don’t skip these! They give the pancakes moisture and richness that’s perfect for a breakfast meal.

-In addition to the sugar and salt needed as seasonings, there’s also vanilla extract which will help cut through any clashing flavors that might come out during cooking (e.g., pumpkin puree).

-And lastly, there’s baking powder which will help the batter rise and give it a fluffy texture.