Pumpkin spice pancakes

The perfect thing to eat on a brisk autumn morning! All those unhealthy pancakes they have at those restaurants with the bleached flour and not real maple syrup. I’m here to tell you that those restaurant pancakes are no good. They are fluffy, vegan, and low in sugar.

do you like pumpkin spice? I know I do! I mean if you don’t like pumpkin spice…😑.
I eat pumpkin flavored everything during fall but they sell canned pumpkin all year long? Hmmmm…

Variations

I wanted these pancakes to be change able so you could switch up the flavors.
• sweet potato pancakes. Just use sweet potato purée instead of pumpkin.
• butternut pancakes. Use butternut squash purée or any other squash purée in place of pumpkin.
• chocolate. You can add chocolate chips or chunks to any of the recipes above and in my original recipe.
• add ins. Add in literally anything you want! Dried fruit, nuts, chocolate. You name it!

Flour. I used all purpose but spelt or half whole wheat will work.
Maple syrup. I added some to the batter and added extra for serving. Use the REAL stuff.
Dairy free milk. Use any dairy free milk you like.
Pumpkin purée. You can switch this out for any other purée. If you use applesauce add a few teaspoons of rice flour or corn starch.

• ingredients

• category: American/United Kingdom

• serves: makes 12 pancakes or more.
• prep time: 4-5 minutes or less

• cook time: 3-4 minutes per pancake (cook 3-4 at a time)

• 1 1/2 cups of all purpose flour.
• 1/2 tsp baking powder.
• 1/4 tsp sea salt.
• 1 tsp cinnamon (I like lots!).
• 1/4 tsp ground ginger.
• 1/4 tsp ground nutmeg.
• 1/4 tsp ground allspice or cloves.
• 2-3 tbsp maple syrup plus more for serving.
• 1 1/2 cups of dairy free milk.
• 1/2 cup of pumpkin purée.
Directions

Put all the ingredients into a large bowl and mix well (don’t over mix). Heat a pan with vegan butter to medium low. Pour in a small amount of batter into the pan (should fit 3 pancakes). Cook 2 minutes on each side until browned. Continue until all the batter is used up. Serve with maple syrup and vegan butter. Enjoy!

Batter should keep for about 1 week in the fridge in a sealed container. Cooked pancakes should keep for 3-4 days or more in the fridge.