Fall has and always will be my favorite season. Everything about it makes me happy. The cool and crisp weather, apple picking, cozy sweaters and the abundance of all things pumpkin spice. Growing up, I would always get the pumpkin spice doughnuts, cookies, cakes, lattes… (you name it) as they flooded the grocery store aisles. As I started to make a shift in my lifestyle habits to cut out processed sugars and lowering my intake of “junk” foods in general, all things pumpkin spice went out the window too. Don’t get me wrong! I’m a firm believer in treating yourself to those old favorites every once in a while, but I also would like to have a treat that tastes just as good without the sugar rush.
This meant it was time to bake. I love coming up with recipes that resemble an old favorite in a healthier way, and doing so without sacrificing flavor. With that in mind, after a little trial and error, my Vegan Pumpkin Pie Pancakes were born. I love making a big batch of pancakes and having them in the freezer so at anytime I can pop one in the toaster and have it on the go. They are a great treat for breakfast in the fall time, but also the perfect option to have before or after a big workout.
Pumpkin Pie Pancakes
Ingredients:
Dry:
- 1 cup whole wheat flour
- ¼ tsp. baking soda
- ½ tsp. baking powder
- 1 tbsp. cinnamon
- pinch of salt
Wet:
- 2 tsp. pumpkin spice
- Chia seed egg (2 tbsp. chia seeds + ½ cup cold water )
- ½ cup organic pumpkin puree
- ½ tsp vanilla extract
- 4 tbsp. pure maple syrup
- 2 tbsp. coconut oil
- 1 tbsp. apple cider vinegar
Instructions:
Add all dry ingredients in to a bowl and whisk together. In a separate small ramekin, mix together the chia seeds and water and set aside for 5-10 minutes. In another mixing bowl, add all wet ingredients, including the chia “egg” mixture and combine till smooth. Add wet ingredients to dry and mix gently just until mixture is combined well. Now you are ready for the stove! Have a flat stove top pan on medium heat and spray surface with coconut oil or avocado oil, then place two large spoonfuls in a circle and let sit till bubbles start to rise through the batter, then flip. Once done, stack them high and enjoy!
