I’ve found through experimentation of vegan cooking that spices play a huge roll in flavour and really turning a recipe into something amazing. Fall is the perfect time for bold flavour and spices and from personal love of pumpkin pie, I came up with these pumpkin spice pancakes.
For the base pancake recipe, I took a regular recipe and switched the ingredients for vegan and gluten free substitutes, but you’d never notice.
This recipe would be perfect on thanksgiving morning or if your just in the mood for some whole, warm, morning comfort food.
1 tbsp chia seeds OR flax seeds (not ground) + 3 tbsp water
3 tablespoons coconut oil (Scooped first at room temp, then melted)
3/4 cup dairy free milk (I used a mix of coconut and almond milk)
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1 1/2 cups flour ( I blended up gluten free oats to make flour, I find this way a great gluten free alternative and you wouldn’t even be able to tell!)
3 1/2 tbsp baking powder
Pinch of salt
1/4 cup sugar (I mixed about a tbsp of brown sugar into my regular sugar)
1/2 tsp cinnamon
1/8 tsp nutmeg
1.Start with your chia seed egg alternative as it needs a few minutes to sit. Mix together seeds and water, stir, and then let sit.
I started with my dry ingredients because the coconut oil hardens when chilled so if you leave it sitting in the milk, it may not stay melted.
2. Mix together all dry ingredients. Set aside.
For the wet:
3.Start by whisking together the pumpkin puree and milk until they are combined.
4.Add the rest of the ingredients, the coconut oil and chia seed mixture being last. Stir well.
5. To combine, make a well in the middle of the dry and pour wet ingredients into the middle. Mix until completely combined.
I used coconut oil spray to prevent anything sticking on the pan.
***Important Note*** – Make sure to cook on low heat! The outside will cook too fast on high and will leave the inside undone. I cooked a little longer on low heat and this cooked the entire pancake through.
Cook and enjoy!