Say “Hello” to Autumn with these Vegan Pumpkin Pie Pancakes! Light, healthy, delicious and super easy to make. No dairy. No oil. No refined sugar. And, extremely low in fat.
Don’t waste your Fall on some crappy beverage that tastes like melted-down potpourri. Get your pumpkin fix with these Vegan Pumpkin Pie Pancakes and stop screwing up a perfectly good cup of java.
Remember. Pumpkin belongs in pancakes, NOT your coffee. Let’s cook!
Vegan Pumpkin Pie Pancakes
I love pumpkin pie and believe it to be a perfectly acceptable breakfast. However, not everyone shares that opinion. Specifically, my wife. (FYI, my 5 children fully support me)
But, when an impasse arises I see opportunity. So, I decided to put my favorite dessert into one of my favorite foods – PANCAKES! The results?
Fall on a fork!
Actually, it was pretty simple. I just tweaked a basic pancake recipe and added some canned pumpkin and a few spices. Genius, right?
Remember, I don’t do complicated. It ain’t my style. Life is filled with enough heartache and difficulty. Pancakes shouldn’t be one of them.
Once I got the recipe the way I wanted it, I decided regular maple syrup was not enough. So, I whipped up a batch of my Easy Vegan Date Caramel, added a few dark chocolate chunks, and it was pretty much the most incredible thing I had ever eaten.
Don’t get me wrong. These Vegan Pumpkin Pie Pancakes are perfectly fine with maple syrup. But, why settle for awesome when you can have “euphoric sensational?”
I’m pretty sure you’re going to love these Vegan Pumpkin Pie Pancakes. They’re…
Light, but filling
Full of pumpkin and spices
Easy to make
Perfect for Fall
Low in fat
& Incredibly delicious
If you make this recipe, let me know! Leave a comment, rate it, and tag a photo #shaneandsimple on Instagram. Happy Fall, everyone!Print
Vegan Pumpkin Pie Pancakes! Light, healthy, delicious and super easy to make. No dairy. No oil. No refined sugar. And, extremely low in fat.
- 2 cups white whole wheat flour (or whole wheat flour)
- 2 Tbsp. ground flaxseed or milled flaxseed (same thing, just a different name)
- 1 Tbsp. baking powder
- 1 Tbsp. pumpkin pie spice. If you don’t have pumpkin pie spice (1 tsp. cinnamon // 1 tsp. all spice // 1/2 tsp. ginger)
- 1/2 tsp. salt
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 2 cups unsweetened almond milk or plant-milk of choice
- 2 Tbsp. white vinegar
- 3 Tbsp. unsweetened apple sauce
- 3 Tbsp. maple syrup (or sweetener of choice)
- Heat a nonstick griddle to 375 or a large nonstick skillet on medium heat. Whatever you use, allow to COMPLETELY heat before using. It usually takes about 4-5 minutes to completely heat, but every appliance is different.
- Combine milk and vinegar. Whisk together until it bubbles. Set aside while you combine other ingredients and allow milk to curdle. This will be like buttermilk.
- In a large mixing bowl, add all the dry ingredients and whisk together until well combined. Set aside.
- Using another bowl mix the pumpkin and maple syrup together. Add to the dry ingredient, but don’t mix…yet!
- Add the “buttermilk” and applesauce. Whisk everything together until it looks like pancake batter. If you want fluffier pancakes, leave some lumps and don’t over-mix. If you want your pancakes a little more dense, which is how I like them, whisk until the batter is completely smooth.
- Spoon a 1/4 cup of the batter onto cooking surface.
- Cook the pancakes until bubbles appear in the center or the edges start to brown, usually about 45 seconds-1 minute. Flip and cook for another minute and they’re no longer doughy in the center.
- Serve these bad boys with whatever you want: maple syrup, fresh fruit, nuts, non-dairy chocolate chips. It’s your world, do what you want.
FYI, these pancakes are not super “fluffy” like some pancakes. If you want them a little fluffier, simply add more flour until you get the consistency you desire.
- Category: Breakfast