Vegan Pumpkin Pancakes with Boxed Mix
Vegan version of Hungry Jack Pumpkin pancake is possible to make since the mix itself is already vegan. In this recipe, I replaced eggs with mashed bananas. Bananas gave them a sweet, irresistible flavor.
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.
Nutrition
Calories: 840kcal