As I sit here drinking my pumpkin spice coffee from Fresh Market I can still smell the pumpkin spice pancakes I made for breakfast. And if it weren’t going to be a cool 86 degrees this afternoon I would later go and get a grande, soy, pumpkin spice latte (no whip) from Starbucks because, who are we kidding, it is the pinnacle of all things pumpkin flavored. To me, and others that shall remain unnamed, the PSL is what we look forward to all year long– not presents on our birthdays or at Christmas, not a vacation, but that first sip of pure pumpkiny-spicey-hot latte. Though, the others are still welcomed.
Now, I have to make this quick because I’m making a pumpkin shrine later, so here is the recipe to the Pumpkin Spice Pancakes.
I stumbled upon it from this cute blog. It’s not vegan (sigh) but for the pancakes, I used flax seed and water for an egg substitute and coconut milk instead of regular milk. My family couldn’t even tell I hadn’t poisoned them with egg and milk. Also, the pumpkin puree makes the batter thick, not like the pancakes we are used to that will pour of a mixing cup into a perfect circle on the skillet. So, don’t expect perfection unless you are like my best friend, then yes, expect perfection.
If you make them, let me know what you think!
Once the skillet is hot (I use medium-high heat), add batter to the pan. Let cook until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple of minutes more. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar or maple syrup.
Run 4 miles after food has settled.