Pumpkin pie pancakes in the middle of June probably seems like a strange choice, but these vegan pumpkin pie pancakes were too delicious not to share. Plus, who can really complain about anything pumpkin pie flavoured? It’s so good I don’t know why anyone would want to wait until Autumn to shovel down some pumpkin flavoured goodies. I for one completely understand the hysteria that surrounds this seasonal spice when it appears in Starbucks coffees! I even bought myself a ‘Pumpkin Spice Latte’ when I saw they had finally arrived in England, (after watching with fascination America’s enthusiasm for this drink), despite the fact that I do not drink, nor even like, coffee, thinking that the pumpkin spice would overpower this dislike. It didn’t. However my love for all things spicey and pumpkinny remained, and I know I am not waiting until Autumn to get my fix, and neither should you. I even made mine extra seasonal with the addition of lashings of maple syrup and pecan nuts!
These pancakes are really fragrant and packed full of warm, wintery spices; my kitchen smelt like Christmas for hours after I made these, which I am definitely not complaining about! I always just add cinnamon and nutmeg to anything I want to be ‘pumpkin pie spice’ flavoured, so feel free to spice these pancakes to suit your taste! One thing to note is that there is a lot of liquid in these pancakes, so I would suggest that you pour a small amount of the mixture in to the pan so that they can cook all the way through. To make sure my pancakes were still nice and fluffy, I whisked the dry ingredients together, but I combined all of the liquid ingredients in a blender, which makes the process a bit more like pumpkin pie baking. This minimises the risk of overworking the batter by adding the flour, but you still get all of the spicey, pumpkinny goodness that makes these so delicious.
The taste of these really does resemble that of a traditional pumpkin pie, and I would know as I have a slight addiction to them! I make pumpkin pies year-round because I cannot get enough of the taste, and every bit of that flavour can be found in these pancakes. So if you also share my love for these beautiful pies, then you need these pancakes in your life.
You might think the colour of these pancakes is edited, but they really were a gorgeous, bright orange colour. I used some all-purpose flour hoping to make sure some of the colour of the pancakes remained, and I was so surprised to see the gorgeous, vibrant orange colour of these pancakes shone through at the end. If you don’t want to use all-purpose, I would recommend substituting this with some spelt flour for a healthier option.
- 1.25 cups of gluten free white flour
- 2 tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ⅓ tsp nutmeg
- 0.5tsp vanilla bean paste
- 1 cup almond milk
- 2 tbsp liquid coconut oil
- 6 tbsp canned pumpkin
- 1 large flax egg
- Pinch of Himalayan Salt
- Make a flax egg using 1Tbsp flax mixed with 2.5Tbsp of water. Stir together and let them sit whilst you prepare the rest of the ingredients.
- Combine flour, baking powder, coconut sugar, salt and spices in bowl and stir until they are combined.
- Add almond milk, coconut oil, vanilla bean paste and pumpkin to a blender and process until well combined.
- Fold the liquid mixture into the dry ingredients until they are nearly combined, but there should be a few lumps of flour still remaining. Stir the flax into the mixture until just combined.
- Preheat a non-stick pan on a medium-high heat and add a tiny bit of coconut oil to the pan. Pour a small amount of the mixture into the pan and cook until the middle of the pancake is no longer liquid (approx. 4 minutes), then flip the pancake and cook for a further 2 minutes.
- Serve with maple syrup.