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Preheat a pancake griddle to 375.
In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle. In a separate bowl stir together the flour, baking powder, spices, and salt.
Once soy milk is curdled, whisk in melted coconut oil, water, pumpkin puree, maple syrup, and vanilla extract. Add the wet ingredients to the dry and whisk together until most of the lumps are gone.
Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Repeat until the griddle is filled.
When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until pancakes have risen to about double the height.
Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone. Serve with maple syrup and candied nuts of choice.
Serving and Storing - Serve the pancakes immediately with candied nuts and maple syrup. Wrap leftover pancakes in plastic wrap and store them in the refrigerator for 2-3 days. Gently reheat them in the oven or microwave to enjoy.
Frequently Asked Questions
Recipe Tips - The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.