Vegan Pumpkin Spice Pancakes

Vegan Pumpkin Spice Pancakes

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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

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

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

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3. Add remaining ingredients and stir until moist.

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

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5. Time to cook! Makes approximately 20 pancakes.

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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:

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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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