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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!

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    A Look Back.



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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49 Comments so far
Leave a comment

Ali @ Peaches and Football     at 5:40 am

I’ve always loved pumpkin pancakes. We never made them at home (blueberry, raspberry, or banana tended to be the norm) but I’d find them seasonally in restaurants and oh wow, love.

I bought a griddle a few months ago for some pancake (or french toast) breakfasts but haven’t had time to break it out yet. Hopefully very soon because I’m definitely craving them now!

[Reply]

Alexis @ Hummusapien     at 6:16 am

Mmmmm I was excited for you to post this pancake recipe and even more excited to find out that they’re pumpkin! Do you think I could do white whole wheat flour instead of regular whole wheat? Thanks!

[Reply]

Emily Malone Reply:

Don’t know why not!

[Reply]

Alex @ Raw Recovery     at 10:03 am

I’m a sucker for pumpkin pancakes. There is just something about them that is irresistible! Especially with some walnuts on top :)

[Reply]

Cher @ Weddicted     at 5:40 am

Sigh – yet another thing my husband wouldn’t touch, lol. I’ll have to make these on a morning when he’s not here and have my sister over :)

[Reply]

Charlie (the runner beans)     at 7:54 am

These are definitely going to be made on Saturday morning, I can’t wait! And Cullen looks so adorable.

Just curious, have you recently put new advert slots into your blog? I have only just noticed them and wondered whether they were from my computer/google or from your page?

[Reply]

Emily Malone Reply:

I had to move them around for a new advertising agreement. They aren’t new ads, but they are in new places on the site! Hope they aren’t annoying.

[Reply]

Charlie (the runner beans) Reply:

No not at all. Always scares me a little that Google can target me so well with adverts (**New kitchenaid!**)

[Reply]

Bethany @ Accidental Intentions     at 9:34 am

These sound incredible! Question about the spices, though: I don’t have all of those spices individually, but I do have pumpkin pie spice. Do you think I could sub pumpkin pie spice for the spices listed? And if so, do you have a measurement recommendation?

[Reply]

Emily @ www.main-eats.com     at 1:04 pm

Wow-simply amazing!!! Do Bethany-I bet pumpkin pie spice would work perfectly!

[Reply]

Shana     at 4:22 am

I love the combination of pumpkin and berries. I eat them together in oats, parfaits, and even smoothies. Pumpkin and blackberries are especially delicious.

[Reply]

Nina     at 7:31 am

I have no idea what I did wrong, usually baking comes pretty naturally to me, but I could NOT get these to cook properly. The outside would look great but the inside was still raw. I tried turning down the heat but that didn’t work either (I never got any bubbles regardless of the heat)
I made one simple change – I used one cup ww flour and one cup white flour as I only had one cup of ww flour and it was a hard ww flour.
Any thoughts on what went wrong?

[Reply]

Anne Gubbins Reply:

I had the same problem so I upped the flour amount to 3 cups and it seemed to be better. (I use whole wheat pastry flour.)

[Reply]

Nikki     at 7:23 am

Yum! Definitely making next weekend.

My Saturday (and Sunday) ritual is the same with my man. My asking is really just a courtesy… :) You’re not alone!

[Reply]

lauren     at 11:32 am

The only spices I had were cinnamon and nutmeg, so I just added a little extra cinnamon, vanilla extract and brown sugar. DELICIOUS!! So good for my first try! I served them with sliced almonds and blackberries and my boyfriend had his with peanut butter and bananas and we both loved them! THANKS :)

[Reply]

The Monster List of 125+ Pumpkin Recipes from 2012 - Funtober     at 9:14 am

[…] Cheese Frosting – Closet Cooking Whole Wheat Pumpkin Pancakes – New South Food Company Vegan Pumpkin Pancakes – Daily Garnish Gluten Free Pumpkin Spice Pancakes – Girl Cooks World Pumpkin French […]

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[Reply]

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