Happy Fall Y’all! The weather is cooling (or at least we are willing it to!), sweater weather, boots, and the smell of crisp leaves are in the air! The only thing missing is the best ever pancakes that you HAVE to enjoy all season long (and after)! PUMPKIN SPICE PANCAKES!!! You are going to be just as obsessed as we are, our kiddos beg for these on the weekend mornings, and we’re more than happy to whip these up while playing Jake Johnson “Banana Pancakes” on repeat (cue dancing and pancakes flipping)!
I’m drooling just thinking of these amazing pancakes! Okay without further ado, onto the RECIPE!
PUMPKIN SPICE PANCAKES
2 Cups Unbleached All-Purpose Flour OR Bob’s Red Mill: 1:1 Gluten Free Flour OR Preferred GF 1:1 brand
2 tsp Baking Powder (Aluminum Free!)
1 tsp Baking Soda
1 tsp Cinnamon
1-2 tsp Pumpkin Pie Spice
1/4 tsp Himalayan Pink Salt
1 Cup Organic Pumpkin (canned or fresh purred–add extra depending on consistency)
3 tbsp Maple Syrup (plus extra for serving, while pancakes are cooling warm it on the side!)
1-2 tbsp Coconut Sugar (depending on desired sweetness)
2 tsp Pure Vanilla Extract
1 1/2 Cups Unsweetened Almond Milk/ preferred non-dairy milk)
1 tbsp Avocado Oil (or preferred cooking oil)
Dairy-free butter for serving
Pomegranete Seeds for topping or preferred fruit or nuts (optional)
- Sift all dry ingredients
- Mix all wet ingredients
- Mix together dry with wet ingredients—I like to use a blender or can handmix well
- Use 1/4 cup to dollop onto greased hot skillet (medium heat)
- Flip once starting to bubble
- Set aside on plate and make more until batter is gone
- Warm Maple Syrup
- Top Pancakes with fresh fruit or nuts (optional)
- Serve pancakes with butter, drizzled maple syrup!
- Enjoy the taste of Fall Y’all!
What’s your favorite thing about the Fall Season?!
I hope you enjoy this season with all the yummy food, apple picking, pumpkin patches, in awe of the leaves changing colors, Thanksgiving dinners, and all the pumpkin spice EVERYTHING!
Love & Veggies,
The Vegan Momma