Vegan Pumpkin Pancakes with Butter Pecan Maple Syrup - Hell Yeah It's Vegan!
Ah, fall in New England. Time to break out the flannel, crank up the Roky Erickson and eat pumpkin at every meal. Yeah, it’s cliché, but if salivating over pumpkin-flavored everything is wrong, I just don’t want to be right. I won’t pretend that half the gimmicky, limited-edition, pumpkin-flavored foods out there don’t taste like a Yankee Candle in the worst possible way, but I promise you, these pumpkin pancakes are a seasonal tradition worth repeating. Recipes for pumpkin pancakes aren’t terribly hard to come by, but most of the other recipes I’ve tried have cooked up into heavy, soggy sadness. I take pancakes seriously (so you don’t have to!), and although these aren’t quite as thick and pillowy as my fluffy vegan pancakes, they are tender and light, just the way pancakes should be. Topped with a simple (yet fancy!) butter pecan maple syrup, you have the perfect breakfast for ringing in a chilly autumn morning, alone or with friends. 5.0 from 1 reviews Print Pumpkin Pancakes Author: Claryn Recipe type: Breakfast Cuisine: American Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 3-4 servings Ingredients ¼ c pecans, chopped 1 Tbsp vegan butter ⅓ c maple syrup large …
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