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.
The end result is more than worth it. I have never once regretted a pancake breakfast.
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
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
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.
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.
If pancakes start getting too dark, adjust the heat as necessary.
Serve immediately and top with all your favorite fixings!
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.
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!
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.
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.
Eating these in front of a fireplace is optional, but highly recommended.
A happy fall to you all – enjoy!