Vegan Pumpkin Spice Pancake Recipe by Jess Hutchens
Photo by Eric Shilling
Ingredients:
Makes 5-6 pancakes
1 ¼ cup whole wheat flour
1 tablespoon baking powder
2-3 tablespoons brown sugar
¼ tablespoon salt
1 cup coconut or almond milk
1 ½ teaspoon pumpkin spice
½ cup pumpkin puree’
¼ cup water or as needed
Toppings:
Margarine
Walnuts
Cinnamon
Agave
Directions:
Sift all dry ingredients together into a mixing bowl. Pour wet ingredients in and stir until there is an even mixture and consistency. Heat a non-stick pan (or use cooking spray of choice) over medium high heat. Using an ice-cream scooper or spoon, pour batter evenly onto pan. When the pancake begins to bubble, flip it over with spatula. Continue flipping pancake every 2-3 minutes until evenly browned on both sides. Serve hot and top with margarine, walnuts, sprinkle of cinnamon, agave, or other toppings of choice.
As Featured in Scottsdale Health Magazine:
Perfect for Fall!
I love eating these pancakes all throughout October and November! They just make me feel like the fall season is upon us, and I swear the smell is worth every ounce of effort making these!! The entire house smells like pumpkin spice!
What is a food that you HAVE to have in the fall season???
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