Vegan Pumpkin Spice Pancakes

Vegan Pumpkin Spice Pancakes


When I think of fall, I think of colourful leaves, crisp weather and pumpkin spice varieties of everything. A pumpkin spice latte will always be one of my favourite drinks in the world. Now, I usually don't get very far into the spirit of fall and use of pumpkin and lots of spices in everything, but I saw this recipe from Vegenista and knew this was something I needed to make. I love how this recipe uses whole wheat flour, so the pancakes are less sweet and are much more tasty. For this recipe, you'll need:

  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups water
  • 1/2 cup rice milk (or soy or almond milk)
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup canned pureed pumpkin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar


1. Combine rice milk with the apple cider vinegar in a separate bowl. Give it five minutes to curdle.


2. Stir together pumpkin, spices, water and the rice milk mixture in a mixing bowl.


3. Add remaining ingredients and stir until moist.


4. Let mixture sit for five minutes to rise and stir lightly. Let rest five more minutes and cook them up.


5. Time to cook! Makes approximately 20 pancakes.



The verdict:

These pancakes taste exactly like they sound; lightly spiced, whole wheat pancakes. I added dark chocolate chips to some of the pancakes to sweeten them up. I don't like to use a lot of syrup on pancakes, if any, so I think adding a little bit of chocolate mixes so well with the cinnamon and nutmeg. These are a great comforting dish. And they make a great snack with a little jam on top.

What are your favourite pancake recipes? Any unique flavours or ingredients you like to add?

Soundtrack of my morning:


Jack Johnson is one of my favourite artist and his new album, From Here to Now to You is magic, as usual.

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