Vegan Pumpkin Pancakes With Boxed Mix
Just when you thought there was nothing better than pancakes, you hear about pumpkin pancakes! Pumpkin pancakes have made their way to many households around the US and have become a sneaky way to serve some vitamins to little mouths. They can be made from scratch or with the help of the boxed mix. This time, I’m going to show you how to make vegan pumpkin pancakes using the store-bought mix. Feel free to share the recipe with others!
To make boxed pancake mix vegan, add bananas
Many pancake mixes call for eggs, but, if you are interested in the vegan version, eggs are not the option for you. So you need to find an alternative. Some of the best egg substitutes in the pancakes are applesauce, aqafaba, and mashed bananas.
I always use mashed bananas since they don’t leave me with leftover ingredients to use, and they add sweetness to the recipe. Bananas mix perfectly with pumpkin, and that’s why I didn’t hesitate for a second to use them both in this vegan pancake recipe.
How long do vegan pumpkin pancakes last?
Pancakes made from the boxed mix usually last no more than two days. So try to eat the whole batch of pumpkin pancakes in this time period.
Be careful when storing them to make sure they last that long. Cover the plate with aluminum foil and place it in the refrigerator. Alternatively, place the pancakes in an airtight container and keep them in the fridge.
Vegan pumpkin pancakes from the box recipe
Vegan Pumpkin Pancakes with Boxed Mix
Ingredients
- 3 cups Hungry Jack Pancake mix You can use any other boxed pancake mix.
- 2 Bananas Large.
- 3 tbsp Olive oil
- 1 cup Pumpkin puree
- 1 cup Sparkling water
- 1 cup Non-dairy milk
- 1 tsp Pumpkin spice
- 1/2 tsp Baking powder
- 1 tbsp Sugar
Instructions
- Mash the bananas until you get a cream-like substance.
- Slowly add the olive oil to the banana mash. Add the oil one tbsp at a time. The end result should be a creamy, shiny, and somewhat sticky mixture
- Mix the dry ingredients (pancake mix, pumpkin spice, baking powder, and sugar) separately in a bowl.
- Add the non-dairy milk to the bowl with the banana mash and start mixing at medium speed.
- While you mix the banana mash and the milk, slowly add the sparkly water to the same bowl and continue mixing.
- Next, add the pumpkin purée to the mixture. Add spoon by spoon and mix. Don’t add another spoonful until the previous one has homogenized with the mixture.
- Sift the dry ingredients and add them slowly to the wet mixture. Add them little by little and stop to homogenize the amount you added before adding the rest. The consistency should be creamy but not liquid.
- Since these are eggless vegan pancakes, the batter may turn out thicker or even stickier than a batter containing eggs. If this happens, add some more milk and sparky water to the mixture and mix again. Don't add too much; start with ¼ cup of each and adjust further.
- Preheat your skillet (either granite or cast iron) and grease it with olive oil. The best way is to use a cooking spray.
- Bake two (orange and golden brown is what we need) or three minutes per pancake at medium heat. Don't flip the pancake until you see the small bubbles and dry corners.
