Pumpkin Spice Pancakes
Indulge in the cosy flavours of fall with these Vegan Pumpkin Spice Pancakes. Fluffy and fragrant, these pancakes combine the warmth of cinnamon, nutmeg, and cloves with the richness of pumpkin puree. Perfect for a comforting breakfast or brunch, they’re entirely plant-based and easy to whip up. Top with maple syrup and a sprinkle of pecans for a deliciously festive treat that captures the essence of the season. Whether you’re vegan or just a pumpkin spice lover, these pancakes are sure to become a fall favourite!
Organic Pumpkin Spice Latte Mix 100g (Sussex Wholefoods)
1 tbsp Pumpkin Spice
Organic Coconut Sugar 1kg (Sussex Wholefoods)
2 tbsp Coconut Sugar
Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)
1 tbsp Baking Powder
100% Pure Pumpkin Puree 425g (American Food Company)
140g Pumpkin Puree
Organic Plain White Flour 1kg (Doves Farm)
180g Flour
Sea Salt Fine 1kg (Sussex Wholefoods)
a pinch of Salt
Method
- Place all ingredients in a big mixing bowl and combine.
- Leave to stand for 5 minutes.
- Oil the frying pan and heat to medium heat.
- Fry each pancake on each side until lightly browned.
