Thick, sweet vegan pumpkin spice pancakes are the ultimate fall breakfast. 5 healthy ingredients, gluten free and naturally sweetened!
I do this literally every year, but how is it already October?! This time of year always flies by so quickly, but I love it so much I always wish I could slow it down a bit. So much holiday fun and family time coming up, I can hardly wait! Plus, this is our first upcoming holiday season in our new home, so I’m super excited to be creating new traditions with my little family here. And by that I mostly mean making my house an explosion of all things Christmas decorations here in a month or so. But I’m getting ahead of myself, I know. Before that we’ve got Halloween, pumpkin-y things to enjoy!
Today, I’ve got a whole stack of pumpkin for you. Thank me later. 🙂
How many pancake recipes is too many?
The limit does not exist.
Within this past year alone I’ve posted these insane chocolate chip pancakes, totally banana sweetened buckwheat pancakes, chocolate covered strawberry stacks at Valentine’s Day, and my classic, base pancake recipe around Christmas time last year. It goes without saying, pancakes are my go to for a special, sweet, indulgent breakfast. Always vegan and healthy too, of course, which is the best part!
Now that it finally feels like fall outside, I simply HAD to bring you vegan pumpkin spice pancakes. Last year I made a version with oats, but I have to say this totally gluten free recipe is my new favorite when it comes to the orange stuff. Made with a few simple ingredients, these babies are THICK and will seriously satisfy you on a cool, fall morning.
These pancakes start with banana flour, of course. If you’re new around here, I’m in love with the stuff. It’s simply unripe bananas ground to flour consistency, so totally gluten free. It has a slightly sweet taste, but especially once it’s cooked you won’t detect banana flavor. It gives a great thick, dense texture to these pancakes that I love love love.
Next is some pumpkin pie spice! Spice to your preference, of course, but I like a lot. Pumpkin by itself doesn’t taste like much – it’s the spices that bring that magical fall flavor. Finally a little bit of stevia for sweetness, again, add as much as you prefer, depending on how sweet you want your pancakes to be. I always lean toward less stevia in the pancakes themselves and typically go for sweeter toppings, like fruit or nut butter. But more on that in a sec!
To the dry ingredients we’ll add pumpkin puree and almond milk. The pumpkin obviously adds flavor, but even more moisture. It keeps the pancakes soft, and the almond milk brings the batter together. Depending on the brand of banana flour you use, you may need more/less almond milk. Just go with what your batter looks like! If it’s way too thick and hard to stir, add a bit more almond milk.
When the batter is ready, all that stands between you and this glorious stack of vegan pumpkin spice pancakes is a quick cook on the griddle! I heat mine to medium-high, and cooked each pancake for 8-10 minutes on each side. The edges will dry out and as the first side cooks, and they should flip easily. You’ll know they’re totally done when the centers feel a bit firm to the touch.
One of the things that makes pancakes so fun are the plethora of options for toppings, right?! In case you missed this dreamy pumpkin spice almond butter the other day, I would HIGHLY recommend slathering a generous amount on top of these pancakes and being the ultimate fall breakfast princess warrior. But that’s just me.
Other yummy options: peanut butter (apparently PB + pumpkin is a surprisingly insanely good combo), nuts, bananas, raisins!
I seriously am begging you to make yourself a stack of these vegan pumpkin spice pancakes this weekend. Thick, rich, and perfectly spiced, they’re the best fall breakfast.
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!