Let me tell you about my delicious fall harvest recipe!
First, though, since today is Columbus Day, I felt the need to mention that I do not celebrate or give homage to this US holiday. Columbus was a terrible, terrible man responsible for the deaths, rapes, and enslavement of thousands of native Americans, including, young children which he bragged about. This man in my book is definitely not worthy of his own national holiday. I wanted to share this with everyone. It’s a little history on Christopher Columbus:
The Real Columbus
Anyhoo, back to the food! This is my favorite time of year! Autumn is such a beautiful and festive season. With all the beauty in nature with the trees foliage turning rich, wondrous shades of yellow, red, and orange, and the streets covered in a tapestry of leaves. It really is a real life postcard. Many of you may agree that one of the best things about autumn is all the seasonal food. Pumpkin quite easily tops the list as americas favorite. Now the pumpkin spice craze is viral – pumpkin spice lattes, pumpkin spice cupcakes, pumpkin spice doughnuts, even pumpkin spice oreos…wait, oreos?! There appears to be no end to the madness, however I think the classics like pies, bread loaves and ofcourse pancakes are totally lovable pumpkin spice material ; )
A few days ago, my fiance made a pumpkin pancake recipe that I found online, and for the first time in my life I was let down by a pumpkin recipe. It’s not that my boo is a bad chef, he actually makes awesome pancakes that sometimes put mine to shame. Problem was the pancakes were lacking flavor and tasted odd to me. It wasn’t just because of the lack of spice, but the flavors didn’t blend well, at least my taste palate didn’t approve. This disappointed me and I was determined to make a satisfying, flavorful pumpkin spice pancake recipe. I decided that it had to have a ton of energizing fall spice in every bite, but also had to be cosy and comforting, which is why I added the buttermilk.
A little creativity went a long way and I am proud to say I created a successful and amazingly delicious pumpkin spice pancake recipe. These pancakes are cleaner, more wholesome, and way yummier than IHOP’s pumpkin pancakes! =) Amazingly, it took me just one try at this recipe and it needed no further tweaks or adjustments. To be honest, I was surprised at how great these pancakes turned out. I was a little nervous because it was a complete experiment, but I relied on what I’ve learned about creating vegan, gluten free pancakes from scratch. For the flour, I used ground up gluten free oats since it’s a healthy filling grain. I use GF oat flour a lot, especially with my breakfast recipes, as it is highly nutritional. Rolled oats aka old fashioned oats are loaded with fiber, manganese, and are a great source of protein since they’re whole grains. Old fashioned oats help strengthen immunity against infections, stabilize blood sugar levels, lower cholesterol, prevent heart failure and cardiovascular disease as well as help the body fight against cancer and other diseases with all of it’s antioxidants. Perfect for those like myself who are on the road to healing, and for those who want stay healthy!
Oats are harvested in the fall, so yet another reason to love the season!
Pumpkin Spice Pancakes
Vegan, Gluten-Free, Refined Sugar-Free, Soy-Free, Nut-Free optional, Sugar-Free optional
Yield: 5-9 buttermilk pancakes
1 1/4 cup cashew milk or vegan milk of choice
1 tbsp apple cider vinegar or fresh lemon juice
1 1/2 cups gluten free rolled oats, ground to a flour
1 tbsp xylitol, vegan cane sugar, or coconut sugar (optional)
2 tsp gluten free baking powder
1 tsp baking soda
1-1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup pumpkin puree
1 tbsp coconut nectar, brown rice syrup, or maple syrup (optional)
1 tbsp unrefined coconut oil, melted, or grapeseed oil
To make buttermilk, mix one tablespoon of vinegar in a measuring cup, with the milk, whisk and set aside for 5 minutes to curdle.
In a blender or food processor, grind oats to a flour. It’s ok if there are a few pieces of whole oats.
In a large bowl mix dry ingredients together.
In a medium bowl mix together pumpkin puree with the rest of the wet ingredients. Add wet ingredients into dry, mix until just combined, a few clumps are okay.
Heat a griddle or frying pan over medium heat and lightly grease with a little vegan butter or oil. Ladle pancakes on the griddle and cook until bubbles form on the inside as well as the outside of your pancake, about 1 1/2 mins, flip with a spatula and repeat.
To keep your pancakes hot, you can keep them in a 150° oven while you finish making the rest. Serve with topping of your choice. Enjoy!