It goes without saying that this time of the year begs for pumpkin spice, especially on weekend mornings. These pancakes are so moist and sweet with just the right amount of warm autumn spice. The recipe calls for pumpkin pie spice and I didn’t have any on the shelf, but not to fear, I made my own with pantry spices. The recipe follows.
Double up and keep a batch in the freezer for later!
Vegan Pumpkin Spice Pancakes
based on a recipe from minimalistbaker.com
- 1 cup unsweetened soy milk + 1 Tbsp white vinegar
- 1/3 cup packed pumpkin puree
- 1 Tbsp oil
- 1/2 tsp pure vanilla extract
- 3 Tbsp brown sugar
- 1 Tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1 tsp pumpkin pie spice (recipe follows)
- 1/4 tsp cinnamon
- 1 cup flour (I used white whole wheat)
Whisk together wet ingredients and set aside. In a separate bowl, whisk together dry ingredients then stir into wet ingredients just until well-blended.
Heat a cast iron griddle and cook just like any other pancake recipe. Serve with vegan butter and real maple syrup (of course).
Serving suggestion: With a big scoop of tofu scramble!
Pumpkin Pie Spice Blend
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves