Pumpkin Spice Pumpkin Pancakes from Naturally Sweet Vegan Treats
I love all things pumpkin this time of the year (yes, I am one of those people). Even though I eat pumpkin year round, I have a nostalgic feeling while cooking or baking around this time.
I love this recipe in Naturally Sweet Vegan Treats by Marisa Alvarsson for Pumpkin Spice Pumpkin Pancakes. Even more so because they can easily be made gluten-free! They are fluffy and dense all at the same time, and filled with the flavors of fall…pumpkin!
Fructose-, nut-, gluten- and oil-free options | Makes 10–12 small pancakes
“Big on comfort and super low on sugar, these delicious spice-laced, plant-based pancakes are easy to prepare and great with all manner of toppings. If, like me, you find the changing of seasons and the darkening of days a somewhat melancholy proposition, cheer yourself and treat your tummy to a truly festive autumnal breakfast. You can adjust the amount of spice to your liking, but I personally find the balance here makes these pancakes versatile when it comes to toppings and palatable for both adults and children.” ~ Marisa Alvarsson
- 1¾ cups (225 g) organic all-purpose flour or gluten-free flour blend
- 1½ tbsp (21 g) baking powder
- Pinch of salt
- 1½ tsp (4 g) ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of ground cloves
- ½ cup (120 g) pure pumpkin purée
- 1 tbsp (15 ml) coconut oil, melted + extra for the pan
- 1 tbsp (15 ml) maple syrup or rice malt syrup, optional
- 1 tsp vanilla extract
- 1¾ cups (420 ml) nut or oat milk + extra if needed
- Coconut Whip (page 183), pecans,
- Raw Toffee Spread (page 191), to serve, optional
Combine the flour, baking powder, salt, cinnamon, nutmeg, ginger and
cloves in a large bowl, giving them a whisk with a fork or wire whisk.
Combine the pumpkin, oil, syrup (if using), vanilla and milk in a medium-
size mixing bowl, and then add the wet mix to the dry ingredients.
Fold through just until blended, but try not to overmix. If the batter
seems too thick at this point, add a little extra milk to the mix and fold
Heat a lightly oiled large skillet/frying pan over medium-high heat.
Using a 1/3-cup (80-ml) measure or a small ladle, scoop the batter in
even amounts into the pan and cook each pancake for 3 minutes or
until bubbles start to form on the surface and the edges appear dry.
You should be able to cook 2 pancakes at a time using this method
and measure. Flip the pancakes over and cook for 2 to 3 minutes or until
they are brown on the other side. Repeat this process until all the batter
Serve these pancakes warm with a drizzle of syrup and some Coconut
Whip, pecans and Raw Toffee Spread, or other combinations of toppings
Recipe Notes: To make the pancakes oil-free, replace the coconut oil
with an extra tablespoon (15 g) of pumpkin purée or coconut butter and
cook the pancakes in a nonstick skillet.
To make the pancakes with no added natural sweetener, omit the syrup.
(Disclaimer: I received a complimentary copy of the book. I was not paid to write this post, and all the opinions are truly my own.)
Hi! I am Kristy. I live in Vancouver, Washington with my husband, Steve, three companion cats and one guinea pig. I became a vegetarian in 2012 and have been vegan since 2014. Since 2012, I have opened myself up to new experiences and new ways of thinking. I earned a Master of Arts in Humane Education through the Institute for Humane Education. Find out more >>