Vegan Pumpkin Spice Pancakes

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Fleecy vegetarian pumpkin flavor hotcakes with a yummy pumpkin maple syrup, ideal for any fall morning. Gluten, dairy, egg, and refined sugar free!

It’s the main day of fall! I genuinely was expecting to stroll outside and feel a distinction. Possibly some wonderful fallen leaves hanging tight for me on the yard or a delicate nip noticeable all around. In any case, being in the south, fall appears to take as much time as necessary arriving. Like that one companion who’s ceaselessly late to everything, it seems like fall has done it again this year. It’s a sticky 81 degrees and bright with a zero percent possibility of fall climate today. The slight ruddy yellow hint on the tree’s leaves is the solitary sign that a change is coming.

However, that doesn’t stop me from commending the difference in seasons! I anticipate each season like a child expects Christmas. Each season brings something new; an occasion, a friend or family member’s birthday, an adjustment in climate, and so on It’s an adjustment in view for a young lady who gets exhausted without any problem. Before the finish of summer I’m basically prepared for the cooler climate. Does any other person anticipate wearing sweaters and boots for a change?!

I’d prefer to check the start of harvest time by making something with my number one fall flavor—PUMPKIN! Here’s a heavenly formula for Vegan Pumpkin Spice Pancakes! They’re gluten, dairy, egg, and refined sugar free, yet so cushioned and flavorful! You unquestionably can’t tell these are made with better fixings.

INGREDIENTS

  • 2 cups gluten-free cup for cup all-purpose blend or regular all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, & 1/4 tsp cloves)
  • 1/4 teaspoon salt
  • 2 tablespoons melted coconut oil/ butter or other oil of choice, plus more for pan
  • 1/4 cup maple syrup, sugar, or other sweetener of choice
  • 3/4 cup pumpkin puree
  • 1 1/2–2 cups almond milk (or other milk of choice), just until batter is thick yet pourable

pumpkin maple syrup

  • 1 tablespoon melted butter (can be dairy-free)
  • 1/2 cup pumpkin puree
  • 1/2 – 3/4 cup maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract, optional
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INSTRUCTIONS

  1. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Add the oil, sweetener, pumpkin puree, and milk and mix until combined. Start with less milk and add more only if needed.
  2. Lightly grease a pan or griddle with coconut oil or dairy-free butter. Pour batter by the 1/4 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.
  3. 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.
  4. Stir in 1/2 cup maple syrup, pumpkin spice, and vanilla extract. Cook until mixture is smooth and thoroughly heated. Add additional 1/4 cup of maple syrup if you want it thinner. Serve warm. Refrigerate any leftovers in an airtight container for 4-5 days.