This morning, for the first time this year, I was cold when I woke up. If that isn’t a true sign that fall has arrived, I don’t know what is! Coincidentally, today also happens to be the fall equinox (AKA the first day of fall). To me, this means that it’s finally acceptable for me to start enjoying all the pumpkin things. Pumpkin spice lattes, pumpkin candles, pumpkin seeds… now’s the time for all of it!

To celebrate the start of the new season, today I’m sharing my first pumpkin recipe of the year. If you’re a fall fanatic like me, then get excited, because there’s no stopping me once I get started. I have so many ideas for pumpkin/apple/cinnamon recipes that I’m super excited to share, and on top of that, I also have some requests from you guys! I asked you guys to share some fall recipe ideas over on my Instagram page, and I received tons of amazing suggestions. If you haven’t already, be sure to follow me on Twitter and Instagram @foodbyayaka so you can get involved in upcoming recipes!

Back to today’s recipe: vegan pumpkin spice pancakes. These pancakes are sweetened only with maple syrup, making them completely free of refined sugar. However, don’t let that fool you into thinking that they’re going to taste “healthy” or bland. I can assure you that’s not the case. In fact, I’d argue that they taste even more decadent than regular pancakes! They’re super thick and fluffy, with a hefty dose of cinnamon and other spices to give them that cozy fall aroma. Perfect for warming up on a chilly autumn morning!

Print Vegan Pumpkin Spice Pancakes (Refined Sugar Free) Celebrate fall with these perfectly seasonal pumpkin spice pancakes! Thick, fluffy, and sweetened only with maple syrup, they're the perfect balance between healthy and decadent. Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 5 pancakes Calories 153.5 kcal Author Ayaka Ingredients 1 cup all purpose flour

1 tbsp flaxseed meal

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground allspice

1/8 tsp ground cloves

1/4 tsp salt

2 tbsp maple syrup

1/2 cup non-dairy milk

1/3 cup pumpkin puree not pumpkin pie mix

1 tbsp vegan butter melted Instructions In a large bowl, whisk together the flour, ground flax, baking powder, spices, and salt. Pour in the maple syrup, milk, and pumpkin puree and stir until combined. Add more milk if needed (just enough to create a thick but pourable batter). Add in the melted butter and mix well. Lightly grease a pan with more vegan butter and heat over medium-low heat. Pour 1/4 cup of batter at a time onto the pan and cook until bubbles begin to appear around the edges. Flip and cook until the pancakes are done all the way to the center. If they brown before the insides are cooked, reduce the temperature. Repeat steps 4-6 with remaining batter and enjoy! Recipe Notes If you have it, you can replace the cinnamon, nutmeg, allspice, cloves, and ginger with 2 tsp pumpkin pie spice.

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