Who can resist a stack of perfect, hot from the pan, pumpkin spiced pancakes? Not I.
Upon waking, I wanted something warm and kind of a treat. Pancakes are the answer of course. This recipe is only slightly adapted from Robin Robertson’s Vegan Planet, an awesome collection of vegan recipes.
Pumpkin Spiced Pancakes
1 1/2 C. unbleached all-purpose flour
3 Tbsp. brown sugar
1 Tbsp. baking powder
1/2 tsp salt
1/4 tsp pumpkin pie spice
1 tsp vanilla
1 1/4 C. unsweetened vanilla almond milk
1/3 C. canned pumpkin
1 Tbsp. coconut oil
1. In a large bowl, combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice and set aside.
2. In a blender, combine the almond milk, vanilla, pumpkin puree, and coconut oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
3. Heat a lightly oiled (I used coconut oil spray) non-stick pan over medium heat. Use a 1/8 C. measuring cup to portion out about 4-5 pancakes onto the pan. Cook on one side until small bubbles appear on top, about 2 minutes. Flip the pancakes with a Darth Vader spatula and cook until the other side is lightly browned, about 1-2 minutes more.
Darth Vader spatula flips pancakes to the dark side (of the pan)… ughhh I tell the worst jokes…
I like to use a measuring cup to portion out the pancakes so that they are an even size. You choose what size you want, but these came out a little bigger than a silver dollar by using a 1/8C. measuring cup. They were the perfect size for dipping into maple syrup.
A success! I ate about half of them, and I’m going to freeze the rest for another morning that needs some sweetness.