Vegan Pumpkin Pancakes.

Every Saturday morning, I wake up with the same question – what do you want for breakfast?  Casey always contently shrugs his shoulders and says, I don’t care, I’m fine with just oats.  But really, I am only asking because I am hoping that he’ll actually answer with what I want for breakfast.  I just don’t want to be the one to suggest it.  Does anyone else do this?

I don’t care that they take quite a bit longer than a bowl of cereal, and they involve pulling 20 ingredients out of my cabinets. 

Vegan Pumpkin Pancakes by Daily Garnish

The end result is more than worth it.  I have never once regretted a pancake breakfast.

Vegan Pumpkin Pancakes by Daily Garnish

These are a relatively healthy version of a traditionally unhealthy breakfast treat.  In addition to being vegan, the pumpkin swaps in for traditional oils and butters, helping lighten them up a bit.  I added a bit of maple syrup for sweetness, but not too much.  Mostly just because I planned to drown them in maple syrup afterward.  You know how it goes.

Vegan Pumpkin Pancakes

by Emily Malone

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (serves 4-6)

  • 2 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon sea salt
  • 1 cup pumpkin puree
  • 1 tablespoon ground flax + 3 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 2.5 cups almond (or other non-dairy) milk
  • 2 tablespoons maple syrup

Instructions

Combine all dry ingredients in a bowl, and mix to combine.  In a separate small dish, combine the ground flax with 3 tablespoon water to create a "flax egg." Allow the mixture to sit for a few minutes and thicken.  One the "egg" has thickened, combine with the rest of the wet ingredients – whisk to combine.

Preheat a large non-stick skillet on your stovetop. Add the wet ingredients into the dry, and mix together just until combined. Pancake batter should be relatively drippy. Pumpkin naturally makes this a bit thicker, but if it’s still too thick to easily pour, slowly mix in an extra 1/2 cup of non-dairy milk.

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Once the skillet is hot, ladle about 1/4 cup of batter at a time to create each pancake. Let it cook until bubbles start to appear on the surface – then flip and cook for another minute or two.

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If pancakes start getting too dark, adjust the heat as necessary.

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Serve immediately and top with all your favorite fixings!

Vegan Pumpkin Pancakes by Daily Garnish

I’m sorry, can we talk about this glorious pancake stack?  I actually had Casey takeover pancake flipping so I could grab my camera, and when I came back a few minutes later, he was building this masterpiece.  It reminds me of something out of a children’s book.  Remember the one about it raining pancakes or something?  And then the whole town had to get together and eat the giant pancake?  I digress.

Vegan Pumpkin Pancakes by Daily Garnish

Pancakes really need no alterations – they are delicious year-round.  But the addition of pumpkin and pie spices here really make this feel like a special fall treat.  I topped mine with raspberries because I am experiencing some seasonal confusion.  It was still delicious!

Vegan Pumpkin Pancakes by Daily Garnish

A great way to fuel up for a weekend spent at a pumpkin patch, doing a long run, going for a family hike, or whatever exciting adventures you have planned.

Vegan Pumpkin Pancakes by Daily Garnish

It is also baby tested and approved.  I tore one of the pancakes up and offered it to Cullen for breakfast.  He was hesitant at first – mostly because he hasn’t really had much bread yet – but he was quickly grabbing at it with both hands.

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Eating these in front of a fireplace is optional, but highly recommended.

Vegan Pumpkin Pancakes by Daily Garnish

A happy fall to you all – enjoy!

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