Vegan Food

Pumpkin Spice Pancakes

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Perfectly pumpkin-spiced vegan pancakes with pumpkin sauce, maple syrup and coconut whip. Tastes like eating pumpkin pie for breakfast but is definitely more acceptable. Although, I’m not really one to talk. If there is ever leftover pie (especially blueberry) I WILL be eating it for breakfast. No regrets.

Hello hello and happy honeymoon day to me and Greg!! We are leaving for London this afternoon, I really can’t believe it. Our first time overseas ahhh! I am quickly writing this post because 1. these pancakes are to die for and you need this recipe before the weekend and 2. I am procrastinating my last bit of packing because I’m kind of in denial that we are leaving the dogs for a week. We drop them off at their puppy daycare soon and I’m going to be the saddest out of anyone! Actually, it’s kind of a dream come true for them. A full week of playing with all their daycare friends, sleeping in a comfy kennel-free sleepover room with their daycare friends, getting lots of treats and pats from the staff… a dog’s dream vacation I would say. Me though, I am projecting my separation anxiety onto them big time. Hence, distracting myself with these amazing pancakes.

You’ll love them!

If you loved my pumpkin pie French toast, you will LOOOOVE these pancakes. Even though I have decided I prefer French toast to pancakes, I gotta say, these are pretty freaking hard to pass up. I devoured this stack of fluffy, pancake goodness with so many extra dollops of pumpkin sauce. I had to use it up before we left! That’s a good excuse to overload on pumpkin sauce… right?

Also, I think this is going to be the last or one of my last pumpkin recipes for this year. I think I have really done the pumpkin season justice with all the incredible things I have whipped up, and once my last can of pumpkin is used up I might have to move on to something else. Like… apples? Squash? Nothing excites me quite as much as pumpkin but I don’t want to overdo it. I can’t wait to show you what holiday recipes we are cooking up this year. We will be missing Canadian thanksgiving while we are away on our honeymoon, so I’m mostly planning holiday recipes for November family gatherings and Christmas. Can never start too early right! I am hoping to really round out the holiday category on the blog this year with some great mains, because I have the sides and desserts covered pretty well!

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Pumpkin Spice Pancakes


  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 pancakes 1x

Description

Super fluffy, vegan buttermilk pumpkin spice pancakes with pumpkin sauce, maple syrup and coconut whip.


Scale

Ingredients

  • 1 cup nondairy milk
  • 1 tsp apple cider vinegar
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 2 tsp pumpkin pie spice
  • pinch of salt
  • 1 tbsp oil
  • extra oil for frying
  • pumpkin sauce, for serving
  • maple syrup, for serving
  • coconut whip, for serving

Instructions

  1. Combine the nondairy milk and apple cider vinegar, stirring well. Set aside.
  2. In a mixing bowl, whisk together flour, baking powder, sugar, pumpkin spice and salt.
  3. Add the oil to the milk mixture and stir. Then pour into dry mixture.
  4. Mix until JUST combined. Small lumps are okay! Do not over-mix.
  5. Heat a frying pan to medium heat. Spray oil lightly onto pan.
  6. Using a 1/3 cup measuring cup, scoop batter into round pancake shapes, leaving some room for spreading. I usually do 2 at a time. BE PATIENT! Let it cook until bubbles rise to the surface then burst, and the edges start to look cooked. Take a peak underneath and if it is golden, flip to the other side. Cook about 30 seconds-1 minute on the other side (the second side takes much less time to cook).
  7. Serve hot with pumpkin sauce, maple syrup and coconut whip.

 

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