pancakes – No Beef Here

T’is the season for pumpkin (and pumpkin flavored everything). I love the comforting aspect of pumpkin. It makes me feel all warm and bubbly as I enjoy the fall and winter months. I combined two recipes and ended up with one amazing batch of pumpkin spice pancakes.

I hope you enjoy them as much as I did!

What You Need:

1 & 1/2 c. all-purpose flour
1 Tbs. baking powder
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
1 c. coconut milk (or another nondairy milk)
1/2 cup organic 100% pure pumpkin purée (make sure it’s not pumpkin pie mix)
3 Tbs. maple syrup,(grade A, NO AUNT JEMIMA OR MRS. BUTTERSWORTH) plus extra for serving
Coconut oil

How You Make It:

1. In a large mixing bowl, mix the flour, baking powder, cinnamon, nutmeg and ginger. Add the milk, pumpkin puree, maple syrup and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.

2. In a frying pan, drizzle a little coconut oil. Over medium heat, add batter (I like to use measuring cups- 1/2 cup) and flip when slightly bubbled on one side (about 1-2 minutes depending on your stove) and golden brown underneath. Cook other side until golden brown as well.

3. Serve with maple syrup, a little bit of cinnamon and vegan butter. Enjoy!

I hope you make these! I’d love to hear about your pumpkin endeavors. Just send me a message in my ask box!

Peace, love and pumpkin spice,

Guramrit

If you love breakfast as much as I do, finding the time to spoil myself for breakfast is definitely like a piece of heaven. A friend of mine brought me about a dozen organic peaches and I decided tossing them in some homemade pancakes would just be the bees knees. Blueberries and peaches seem to go together. The combination is sweet, tart and comforting. It took me about 15 minutes to make about 4 jumbo pancakes.

Here is a recipe for the most simple (and DELICIOUS) pancakes ever (inspired by Chloe Coscarelli)!

What you need:

1 c. all-purpose flour
1 Tbs. baking powder
¼ tsp. ground cinnamon
¾ c. coconut milk (or soy or almond- coconut is prob the best)
3 Tbs. maple syrup, plus extra for serving (I used a little bit of agave nectar instead of so much maple syrup)
8 oz. fresh blueberries & 3 peaches, diced into small cubes
Vegan Butter (for topping)

How you make it:

In a large bowl, whisk together flour, baking powder, and cinnamon. In a separate small bowl, whisk together milk and maple syrup. Add the liquid to the flour mixture and whisk until just combined. Do not over mix; the batter should have some lumps.

Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. For each pancake, pour ¼ cup of batter onto the skillet and sprinkle blueberries on top, if using. When small bubbles appear in the center of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the skillet as needed. Serve pancakes with warm maple syrup.