Vegan Pumpkin Spice Pancakes
Ingredients
Pumpkin Maple Syrup
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1/4 tsp. vanilla extract, optional
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1/4 tsp. pumpkin pie spice
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1/2 cup maple syrup
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1/2 cup pumpkin puree
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1 tbsp. melted butter (can be dairy-free)
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2 tbsp. melted coconut oil or butter
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3/4 cup pumpkin puree
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1 1/2 cups almond milk (or other milk of choice), just until batter is thick yet pourable
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1/4 cup maple syrup
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1/4 tsp. salt
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2 tsp. pumpkin pie spice
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1 tbsp. baking powder
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1 tbsp. flaxseed meal
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2 cups gluten-free cup for cup all-purpose blend or regular all-purpose flour
Method
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01In a large bowl, whisk together flour, flax meal, baking powder, pumpkin pie spice, and salt. Add the maple syrup, milk, pumpkin puree and mix until combined. Stir in the coconut oil until fully incorporated.
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02Lightly grease a pan or griddle with coconut oil or dairy-free butter. Pour batter by the ¼ cupfuls onto a pan over medium-low heat. Flip when bubbles begin to appear around the edges. Because the batter is thick, the pancakes can easily look done on the outside without thoroughly cooking on the inside. Check to make sure the inside is fully cooked before removing from the pan. If the pancakes begin to get too brown, lower the temperature.
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03Pumpkin Maple Syrup—Melt butter in a small saucepan over medium heat. Stir in pumpkin puree and cook slightly until the mixture is smooth and bubbly.
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04Stir in ½ cup maple syrup, pumpkin spice, and vanilla extract. Cook until mixture is smooth and thoroughly heated. Add additional ¼ cup of maple syrup if you want it thinner. Serve warm. Refrigerate any leftovers in an airtight container for 4-5 days.
