Vegan Pumpkin Pie Pancakes

More delicious fall foods! I’m all about the pumpkin things in October (who isn’t!? #Basic). I’ve been wanting to whip some pumpkin pie pancakes up for a couple of months now. They aren’t gluten free but if you replace the flour with almond flour please let me know in the comments how they turn out! These turned out fluffy and not at all dry. I think they make a perfect breakfast in bed food, hence the photos taken in bed (and not at all due to the bad lighting outside that day! Ha). No really, these are THE dessert food of breakfast. 

What you need: 

1/4 cup rolled oats (ground finely in food processor)

1 cup flour

1 1/2 tsp baking powder

1/8 tsp ground ginger

1/8 tsp nutmeg 

Pinch of ground cloves

1/4 tsp cinnamon 

3 to 4 tsp (depending on level of sweetness you like) of brown sugar or coconut sugar

1 cup pumpkin purée

1/4 tsp pumpkin pie spice

1/4 tsp vanilla

1 cup vanilla plant milk (I used rice milk)

Cinnamon and maple syrup for topping 

Cooking spray for pan

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In one bowl, whisk together the flour, nutmeg, ginger, 1/4 tsp cinnamon, brown sugar, baking powder, rolled oats and ground cloves. 

In a separate bowl, whisk the pumpkin purée, plant milk, vanilla and pumpkin pie spice. 

Add the wet ingredients to the dry ingredients and whisk thoroughly.

Warm a medium pan on medium heat on the stove and lightly spray with cooking oil. 

Spoon about 2 tablespoons of batter per pancake and gently spread the mixture out, once it hits the pan, so that isn’t too thick. Work quickly here because it starts to cook when it hits the pan. When you see the sides firming up after a couple minutes, flip, and allow that side to firm and lightly brown, as well.  Continue with the rest of the batter.

Top with cinnamon and maple syrup and serve immediately. 

Serves 2 to 3.

Sweet Potato Chili

I’ve finally gotten some time to share another favorite fall recipe. This sweet potato chili is perfect on rainy days, although I admit to even making it in Summer. It really is so good and addictive. With all the savory and filling flavors, this chili is bound to go over well even with non-vegan family and friends. As an added bonus, this is a one pot dish! 


What you need: 

3 medium sweet potatoes, peeled & chopped

3 small carrots, peeled and chopped

3 mini sweet peppers (or 1 bell pepper), chopped

1/4 red onion, diced

3 baby Bella mushrooms, chopped

1 cup baby spinach, chopped thinly

2 tbsp chili powder

2 tsp cumin powder

2 cloves garlic, minced

1 thumb ginger, peeled & minced

2 tbsp tomato paste

1 15oz can organic black beans, rinsed well

1 15oz can organic red kidney beans, rinsed well

1 14oz can diced tomatoes 

2-3 cups of water

3 tbsp water

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In a large pot, add your tomato paste, 3 tbsp water, red onion, spinach, garlic and ginger. Sauté on medium until the onion is slightly softened (about 3-4 minutes). 

Add 2 cups of water, the full can of diced tomatoes , sweet potatoes, carrots, peppers, mushrooms, chili powder and cumin. Boil for 10 minutes, stirring occasionally.

Add the beans. If you need another cup of water, add that now. Boil on medium for an additional 20-25 minutes, stirring occasionally, until sweet potatoes and carrots are soft. 

Serves 6.

This chili holds well in the fridge for 3-4 days and can actually even taste better as a leftover! 

Tip- I love to drop a half an avocado in my bowl of chili while it’s really hot. When it cools, you’ll have a super soft and creamy avo. Better than crackers, I think! (My kids prefer the crackers.) It’s also great with blue corn chips.