Recipe courtesy of
Show: Like a Vegan
35 min
25 min
10 to 15 four-inch pancakes

Nutrition Info



  • 1 pound cranberries
  • 1 cup orange juice 
  • 1 cup cane sugar
  • 1/2 teaspoon orange zest
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch 
  • 2 tablespoons pumpkin pie spice 
  • 1 1/2 tablespoons baking powder 
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon sea salt
  • Egg replacement mixture, such as Ener-G brand
  • 1 1/2 cup almond milk 
  • 1/4 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 3 tablespoons vegan butter, melted 
  • Cooking spray
  • 1/4 cup toasted pepitas


For the compote: Bring the cranberries, orange juice, sugar and orange zest to a low boil in a medium saucepot over medium-high heat. Reduce the heat to medium-low and cook until the berries split open and thicken to a compote consistency, 7 to 10 minutes.

For the pancakes: Combine the flour, sugar, cornstarch, pumpkin spice, baking powder, ginger and salt in a medium bowl. Make the egg replacer and combine it with the almond milk, pumpkin puree and vanilla in a small bowl. Using a whisk, combine the wet and dry ingredients and mix gently until combined. You want some lumps. Gently fold in the melted butter. Make sure the batter is still lumpy and thick.

Heat a griddle or skillet over medium-high heat and coat lightly with cooking spray. Use a dry measuring cup to pour 1/4 cup of the batter in a circle. Cook until the surface of the pancake has small bubbles all around, 3 to 5 minutes. Sprinkle with a few pepitas, then flip. Ideally, you should only have to flip once.

On your serving plate, stack the pancakes high to seem impressive, or as Darth Vader would say, ¿most impressive.¿ Top with butter, more pepitas and compote.

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