Fluffy vegan pumpkin spice pancakes with a yummy pumpkin maple syrup, perfect for any fall morning. Gluten, dairy, egg, and refined sugar free!
It’s the first day of fall! I honestly was hoping to walk outside and feel a difference. Maybe some beautiful fallen leaves waiting for me on the porch or a gentle nip in the air. But, being in the south, fall seems to take its sweet time getting here. Like that one friend who’s perpetually late to everything, it seems like fall has done it again this year. It’s a humid 81 degrees and sunny with a zero percent chance of fall weather today. The slight reddish-yellow tinge on the tree’s leaves is the only sign that a change is coming.
But, that doesn’t deter me from celebrating the change of seasons! I look forward to each season like a kid anticipates Christmas. Each season brings something new; a holiday, a loved one’s birthday, a change in weather, etc. It’s a change in scenery for a girl who gets bored easily. By the end of summer I’m pretty much ready for the cooler weather. Does anyone else look forward to wearing sweaters and boots for a change?!
I’d like to mark the beginning of autumn by making something with my favorite fall flavor—PUMPKIN! Here’s a delicious recipe for Vegan Pumpkin Spice Pancakes! They’re gluten, dairy, egg, and refined sugar free, but yet so fluffy and delicious! You definitely can’t tell these are made with healthier ingredients.
I pour the batter by the 1/4 cupfuls onto a hot, greased pan. The batter is pretty thick so just be sure to cook them at a lower temperature so they cook well on the inside. Flip them when bubbles begin to appear around the edges.
I’ve been cooking pancakes in my new cast-iron skillet, which I think cooks them perfectly. How I’ve managed to live this long without one, I have no clue! The next piece I’m eying is the cast iron grill/griddle combo for the stovetop.
I topped my pancakes with a little Earth Balance butter and some pure maple syrup. This, along with some cinnamon spiced coffee, made for a perfectly fall-ish breakfast!
- 2 cups gluten-free cup for cup all-purpose blend or regular all-purpose flour
- 1 tablespoon flaxseed meal
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil or butter.
- ¼ cup maple syrup
- ¾ cup pumpkin puree
- 1½–2 cups almond milk (or other milk of choice), just until batter is thick yet pourable
- In a large bowl, whisk together flour, flax meal, baking powder, pumpkin pie spice, and salt. Add the coconut oil, maple syrup, pumpkin puree, and milk and mix until combined. Start with less milk and add more only if needed.
- Lightly grease a pan or griddle with coconut oil or dairy-free butter. Pour batter by the ¼ cupfuls onto a pan over medium-low heat. Flip when bubbles begin to appear around the edges. Because the batter is thick, the pancakes can easily look done on the outside without thoroughly cooking on the inside. I like to cover the pan with a lid to help the middle cook thoroughly. If the pancakes begin to get too brown, lower the temperature.
- Pumpkin Maple Syrup—Melt butter in a small saucepan over medium heat. Stir in pumpkin puree and cook slightly until mixture is smooth and bubbly.
- Stir in ½ cup maple syrup, pumpkin spice, and vanilla extract. Cook until mixture is smooth and thoroughly heated. Add additional ¼ cup of maple syrup if you want it thinner. Serve warm. Refrigerate any leftovers in an airtight container for 4-5 days.
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