Oh yes. What better way to welcome in the new fall season than with these HEAVENLY mouth-watering Pumpkin Spiced Vegan Pancakes drizzled with warm maple syrup?

I’m drooling already.

While it’s not even close to feeling like “fall” here in the south, I’m definitely one of those people who still scoots around in flip flops while sporting a hot autumn-flavored drink in one hand. The illusion of fall is all I really need at this point, 90-degree weather be damned.

I just don’t miss a beat when it comes to anything pumpkin (and autumn) flavored!

Which is why I enjoy making these Pumpkin Pancakes every year, giving our mornings a “cozy” feeling before we start the day. I figured it’s about time I shared them with you. 🙂

And don’t worry, you don’t have to feel guilty about indulging in a breakfast like this one: the addition of the pumpkin makes these flapjacks 100% oil-free, while also giving it that healthy kick we all need in the a.m.

Pumpkin is prized during this time of year for good reason, as it contains plenty of fiber, potassium, vitamin C, and the antioxidant beta-carotene. It’s definitely more than just a flavor enhancer, so make sure to use pumpkin beyond Thanksgiving pie this year!

Those that complain of excess oils will also be happy to know that pumpkin makes a perfect substitute, creating the fluffy pancake texture we all know and love.

In addition, I’ve also swapped out the standard refined sugar for a more natural option: maple syrup, which was an obvious choice to go IN my pancake as well as ON (in reasonable amounts mind you). The result is a rich and moist cake that will be sure to brighten any September morning.

This recipe is a snap to make, add can be completed from start to finish in about 20-30 minutes.

So pull up a chair and have a stack…or two.

You have full permission to get sticky as you lick the plate clean. *wink*

Save Time. Eat Healthy. Be Smart.

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Pumpkin Spiced Vegan Pancakes (Oil-Free & Refined Sugar-Free!)

Makes approximately 12 pancakes.

Ingredients:

Directions:

  1. In a stand mixer (or medium mixing bowl if by hand), combine the first five ingredients.
  2. Mix in the canned pumpkin, maple syrup, and vanilla until combined well.
  3. Add your almond milk and mix until a nice batter has formed.
  4. To cook, heat a non-stick frying pan or hotplate on medium temperature (for pans that are NOT non-stick, you may have to use a small amount of oil if they begin sticking to the pan).
  5. Ladle pancake batter into pan, and allow to cook for 2-3 minutes on each side. (See my post here about not patting your pancake!)
  6. Remove pancakes from heat. Serve with a pat of dairy-free butter (check out the homemade version here!) and drizzle maple syrup on top.
Pumpkin Spiced Vegan Pancakes
Serves 12
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 C unbleached all-purpose flour
  2. 3 tsp baking powder (aluminum free!)
  3. 1 tsp pumpkin pie spice
  4. 1/2 tsp cinnamon
  5. 1/4 tsp Himalayan pink salt
  6. 4 Tbsp canned pumpkin
  7. 3 Tbsp maple syrup, plus extra for serving (while pancakes are cooking, warm it on the side!)
  8. 2 tsp vanilla extract
  9. 2 C almond milk
  10. Dairy-free butter, for serving (optional)
Instructions
  1. In a stand mixer (or medium mixing bowl if by hand), combine the first five ingredients.
  2. Mix in the canned pumpkin, maple syrup, and vanilla until combined well.
  3. Add your almond milk and mix until a nice batter has formed.
  4. To cook, heat a non-stick frying pan or hotplate on medium temperature (for pans that are NOT non-stick, you may have to use a small amount of oil if they begin sticking to the pan).
  5. Ladle pancake batter into pan, and allow to cook for 2-3 minutes on each side.(See link above about not patting your pancake!)
  6. Remove pancakes from heat. Serve with a pat of dairy-free butter (check out the homemade version link above!) and drizzle maple syrup on top.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

 Thank you for taking the time for your health and happiness!



This post was shared on I Am Pinnable

Save Time. Eat Healthy. Be Smart.

Learn how YOU can be a SMART VEGAN while saving time (and money) with my FREE GUIDE, PLUS get easy vegan recipes and fun announcements in your email inbox when you join the Boho mailing list!

DAMN THE SPAM! Your privacy is important and the email you provide is under lock and key! Powered by ConvertKit

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6 comments

Reply

Hey lovely! I’m so excited to try these pancakes. I have a pumpkin obsession too which starts right after labor day right up till the day after Thanksgiving. 🙂

Hope all is well with you!

Reply

LOL, I knew I wasn’t alone in my pumpkin obsession- thanks for stopping by Mary Ellen!

Reply

These look delicious. Recipe aside though I want to let you know how beautiful your photographs are. I love the dark background effect, and the pumpkin in the background is brilliant. Love this look.

Reply

Aw, thanks Leanna! I actually really loved this shoot- creating and taking pics of anything fall related always brings me so much joy! I appreciate your feedback too:)

Reply

These pancakes look incredible and as Leanna says your pictures are stunning Randi I am definitely going to try this recipe and I featured your Vegan Jamaican Jerk Tacos in my Meal planning this week – all about Meatless Meals 🙂

Reply

Thank you so much Amber! I appreciate the feature and the kind words. I hope you get a chance to try these pancakes!

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