Happy almost October my loves! I can’t believe how fast the month of September has flown by (& if I’m honest thing whole year)! We can now officially welcome fall recipes and I’m so excited to share so many fall themed treats with you all. Starting with these delicious pumpkin spiced pancakes that I am so in love with!
What you will need for your pumpkin pancakes
- 1 cup whole wheat flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tbsp peanut butter powder (for this recipe, I used a pumpkin spiced peanut butter powder because I thought it added an amazing flavor and a little bit of thickness to the pancakes, but this step is totally optional).
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- dash of salt
- 1/2 cup canned pumpkin
- 1 cup dairy free milk
- 1 tbsp coconut oil
The ingredients for this recipe are pretty simple. What makes fall recipes so unique and remind us all so much of fall are the spices. For most of my fall recipes, I find myself using a few key spices in most of them. Those are cinnamon, nutmeg, allspice, and ginger (for this recipe, I left out the ginger). Those strong smells and flavors are what makes fall recipes taste so cozy and delicious!
How to make your pumpkin pancakes
- To a large bowl, add the flour, sugar, baking powder, peanut butter powder, cinnamon, nutmeg, allspice, and dash of salt.
- Mix them all together well, then add the pumpkin, milk, and coconut oil.
- Grease your pan with some more coconut oil and add about 1/4 cup of batter for each pancake.
- Cook for about 2-3 minutes, then flip and cook for another minute.
- Repeat for each pancake.
- Serve with some vegan whipped cream, maple syrup, and pecans.
Hope you enjoy this quick video showing how I made this batch of pumpkin pancakes!
If you enjoyed this fall recipe, you might also like:
Pumpkin Spiced Pancakes Recipe
Equipment
- pan
- spatula
- mixing bowl
- mixing spoon
Ingredients
- 1 cup whole wheat flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- dash of salt
- 1/2 cup canned pumpkin
- 1 cup dairy free milk
- 1 tbsp coconut oil
Instructions
- To a large bowl, add the flour, sugar, baking powder, peanut butter powder, cinnamon, nutmeg, allspice, and dash of salt.
- Mix them all together well, then add the pumpkin, milk, and coconut oil.
- Let the batter sit for five minutes to allow the baking powder some time to activate.
- Grease your pan with some more coconut oil and add about 1/4 cup of batter for each pancake.
- Serve with some vegan whipped cream, maple syrup, and pecans.
Nutrition
