All-Time Best Pumpkin Sheet Pan Pancakes

[{"selector":"#anim-e37466f2-82c4-440e-b555-9336dc91dd87","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Here's a quick and easy vegan pancake recipe that offers a quick and delightful vegan, soy-free breakfast or dessert option. Make this delicious pumpkin treat in 35 minutes! Recipe Link

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all purpose flour all purpose flour pumpkin puree pumpkin puree dark brown sugar dark brown sugar ground ginger ground ginger ground cloves ground cloves baking powder baking powder vegetable oil vegetable oil cinnamon cinnamon almond milk almond milk

In a small bowl or large measuring cup, mix the dry ingredients such as flour, baking powder, salt, and spices

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In a large bowl, whisk together the pure pumpkin puree, vegetable oil, and brown sugar until smooth

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Alternately add the remaining almond milk and flour mixture, ending with the milk.

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You may have to switch to a spatula for the second addition of flour.

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Scrape onto the prepared baking sheet.

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Bake for 22-25 minutes until it springs back when touched.

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Slice equally the baked pumpkin sheet

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Serve right away with vegan butter, maple syrup, extra cinnamon, or any other toppings.

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