Enjoy the flavors of autumn for breakfast with these easy vegan pumpkin pancakes! And no guilt here: the addition of the pumpkin makes these flapjacks 100% oil-free, while also giving it that healthy kick we all need in the a.m. Naturally refined sugar-free + gluten-free option.
In a medium mixing bowl, combine flour, baking powder, pumpkin pie spice, cinnamon, and salt. Then, mix in the canned pumpkin, maple syrup, and vanilla and beat on medium speed with electric mixers, until combined well. Add your almond milk and mix until a nice batter has formed. Let stand for 5 minutes.
To cook, heat a non-stick frying pan or hot plate on medium temperature (for pans that are NOT non-stick, you may have to use a small amount of oil if they begin sticking to the pan). Ladle pancake batter into pan, and allow to cook for 2-3 minutes on each side.
Remove pancakes from heat. Serve with a pat of dairy-free butter and drizzle maple syrup on top.