It’s SEPTEMBER (my favorite month!) and that means PUMPKIN everything has begun!!!! It may be 95 degrees here, but it’s fall in my heart and that’s all that matters. Ha! I’m so jealous of everyone living in a city that actually cools off for part of the year! We wear flip flops at Christmas. I know… you’re probably not jealous…flip flops aren’t very Christmasy! Don’t even get me started on how hard it is to get in the Christmas spirit when it’s 100 degrees outside. 🙂
I haven’t blogged a good recipe in quite sometime, mainly because I have a one year old that won’t let me sit down for any length of time! In fact, she’s screaming at this very moment because I put her in the room with her daddy so I could type! As of late I’ve been trying to cut out ‘some’ meat and go vegan a couple days a week… Let me just tell ya, I feel SO MUCH BETTER. I’ve been drinking plant based protein shakes for lunch to give me some protein throughout the day and we’ve been eating fish 3-4 times a week…I’ve honestly not felt this good in a long time!
SO, with that said…these pancakes are totally VEGAN and can be made gluten free too!! Woohoo!!!! This recipe actually came about one morning when my husband wanted pancakes for breakfast, but I didn’t have any eggs. You can totally omit the pumpkin and pumpkin pie spice if you want a plain pancake….they’re just as good!!!
Yields: 8-9 pancakes
For the pancakes:
- 1 cup Organic AP Flour or Gluten Free AP Flour
- 1 tbsp baking powder (look for the kind with NO aluminum)
- 1 tsp salt
- 3 tbsp organic cane sugar
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 organic banana, mashed (optional)
- 1/2 cup organic pumpkin puree
- 3/4 – 1 cup milk (dairy or nondairy) + 1 tbsp apple cider vinegar
- butter or coconut oil for greasing the pan
- 1 tbsp butter (vegan or non-vegan), softened
- 2 oz organic cream cheese, softened
- 1/4 cup organic pumpkin puree
- 1 tbsp honey or maple syrup
- pinch of salt
Praline Maple Syrup:
- 1 cup pure maple syrup
- 1/2 cup nuts, roughly chopped (I used a mixture of different nuts)
- In a large bowl add all of the dry ingredients and whisk together. Start off with 3/4 cup of milk and add the apple cider vinegar to a measuring cup. Let this sit for a few minutes. Add the pumpkin and banana to the flour mixture…then add the milk. Whisk everything together until there are no lumps. If the batter is too thick, add a little bit more milk. Set aside for a few minutes.
- In a small bowl add all of the Pumpkin Butter ingredients, whisk together, and set aside until your pancakes are done.
- Start making your pancakes…I like to use a cast iron skillet – use whatever you prefer. I cook mine on low and slow. Heat your skillet up on med-low and grease the skillet with a pat of butter or coconut oil. While your pancakes cook, put the nuts in a dry skillet and toast them. After they’ve browned just a little add the maple syrup. Keep warm until your pancakes are ready.
- Plate your pancakes and top them with the praline maple syrup and pumpkin butter! Serve with a mimosa and a side of fruit…It’s the best weekend brunch!