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Ingredientes
- 1/2 cup (1 stick) Earth Balance/Vegan Butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon + 1 tsp pumpkin pie spice
- 1 container 6oz plain coconut yogurt
- 1 1/2 cups coconut sugar
- 1 can (15 ounces) pure pumpkin puree
- 1/2 cup (1 stick) Earth Balance/Vegan Butter, very soft
- 1 container (8 ounces) Tofutti Cream Cheese- Plain, very soft
- 1/4 cup Pure Maple Syrup
- Pecan Pieces + Pepitas for garnish
- Preheat oven to 350 degrees. Grease 2 - 4" round cake pans or a 9 x 9 baking pan
View Full Recipe at Sunday Morning Banana Pancakes
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 865g | |
| Calories 1509 | |
| Calories from Fat 43 | 3% |
| Total Fat 5.08g | 6% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4800mg | 200% |
| Potassium 1448mg | 41% |
| Total Carbs 329.75g | 88% |
| Dietary Fiber 21.8g | 73% |
| Sugars 63.95g | 43% |
| Protein 37.41g | 60% |
