Pure Thyme

For a Balanced Life

Vegan Pumpkin Pancakes with Cranberry Maple Syrup

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My friends over at Baked Better – the makers of organic bread mixes – were kind enough to send me over some of their new pancake mix to try out. Baked Better Morningside Pancakes have simple and pure ingredients: 100% organic whole wheat flour, organic flax-seed meal, organic wheat bran, cinnamon, and baking powder. That’s it and that’s all we want to see in store-bought mixes right? =) First, I made regular pancakes with the mix and they came out great. For my review, however, I bring you these Homemade Vegan Pumpkin Pancakes of pure awesomeness. In my opinion these are the best pancakes I have made to date and the first ones I’m sharing on the blog. The addition of Cranberry Maple Syrup makes these the ultimate fall treat. This is breakfast perfection!

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I am a woman who is all about tradition around here. One of the things I’m trying to do here on Pure Thyme, is to build a family cookbook with recipes I can share with my family and friends year after year. You are lucky because I am also sharing this virtual cookbook with you. I know I will be enjoying these pancakes during the holidays with my family and friends as a new breakfast tradition for many years to come.

Pumpkin Pancakes with Cranberry Maple Syrup (vegan, oil-free, refined sugar-free)
 
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These healthy pumpkin pancakes are moist, fluffy and bursting with fall flavors. When drizzled with a cranberry maple syrup, you are sure to have a perfect fall breakfast.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
For Cranberry Maple Syrup
  • ½ cup fresh whole cranberries
  • ½ cup maple syrup
  • ½ tbsp arrowroot mixed with ½ tbsp water (optional)
For Pumpkin Pancakes
  • 1 cup unsweetened vanilla non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 cup Baked Better Morningside Pancake Mix or other whole-grain flour
  • 1 ½ tsp baking powder
  • ¾ tsp pumpkin pie spice
  • 4 tbsp canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
Instructions
For Cranberry Maple Syrup:
  1. Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm. *If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, stirring constantly, until slightly thickened. Cover and remove from heat.
For Pumpkin Pancakes:
  1. In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
  2. In a medium bowl, whisk flour, baking powder and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin, maple syrup, vanilla and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
  4. Spray a large skillet with cooking spray and heat on medium to medium-high heat.
  5. Pour ¼ cup of batter for each pancake onto skillet. Cook for 2-3 minutes on each side.
  6. Serve with Cranberry Maple Syrup drizzled on top.
  7. Makes 10-12 pancakes
Notes
If batter seems too thick, add a tablespoon or more of non-dairy milk and stir until desired pancake consistency. The batter should be thin enough to pour easily and spread to no more than ¼ inch thick. If too thin, add a little more flour. Cook the pancakes until bubbles form on the top. Flip pancakes and cook until golden brown on both sides.

Adapted from Light and Fluffy Pumpkin Pancakes Food. Com

Let’s not forget that it’s time to announce the winner of the Vegan Holiday Kitchen Giveaway…

Congratulations to…

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Alicia from the blog Treble Tart!

Congratulations Alicia!

What are some of your family recipe traditions? I would love to hear from you, comments make my day!

Well, I’m off to do some cooking for Thanksgiving…

Have a great day!

xoxo,

Jen

My Vegan Thanksgiving Menu and Recipe Round-Up

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This is what’s on the menu for Thanksgiving at my house and I am proud to announce it will be my first Vegan Thanksgiving. I am really excited about this and can’t wait to see what my family thinks. This is a pretty traditional Thanksgiving sans Turkey, butter, oil and low-sodium of course. There are some major carbs here, but I have requests to deal with and I’m thankful enough I get to make it vegan!! lol =)

Here’s my Vegan Thanksgiving Menu:

Vegetable Wellington with Mushroom Gravy

Baby Spinach Salad with Shaved Apples and Cranberries – Apple Cider Dressing

Sourdough Bread Stuffing with Smoke Apple Sage Sausage and Almonds – still vegan!

Roasted Brussel Sprouts with Caramelized Shallots

Mashed Potatoes with Fresh Chives

Cranberry Orange Date Sauce

Pecan Pie

If I could make this twice and post it for you today I would, but that’s impossible isn’t it? Unless I was Wonder Woman, but alas I’m not =).

What I can do for you, is give you some AMAZING recipes from some fantastic blogger friends from around the web.

The Ultimate Thanksgiving recipe inspiration is just one more sentence away.

I hope you enjoy, I know I am salivating just looking at these photos!

Quinoa with Roasted Grapes and Brussel Sprouts

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Photo and Recipe courtesy of the beautiful Junia over at Mis Pesamientos and you can find this wonderful recipe, along with many others HERE

Dried Fruit and Toasted Nut Stuffing and Easy Sweet Potato Puree with Maple Syrup

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Who can have Thanksgiving without stuffing and sweet potatoes are always a welcome staple. Photo and Recipe courtesy of Jesse over at The Happy Go Lucky Vegan and you can find all her fabulous recipes HERE.

Healthier Sweet Potato and Apple Mash

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This healthy and amazing Photo and Recipe courtesy of Badger Girl Learns to Cook. For the recipe and more cooking inspiration click HERE.

Roasted Parsnips with Cranberries and Orange

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Thanks to Jessica over at Oh Cake for sharing this colorful photo and recipe for you to enjoy. You can find this and many more recipes HERE.

Michael’s Maple Cranberry Sauce with Toasted Walnuts

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Is this absolutely gorgeous or what? I am definitely craving cranberry sauce right now. Thanks to Ann from Sumptious Spoonfuls for sharing this photo and recipe. Check out this recipe and more HERE.

Pumpkin Hummus

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What are great idea for a fall-inspired appetizer. This is one I am definitely going to have to try. Thanks Jackie from Vegan Yack Attack for sharing your photo and recipe with us. You can find this amazing recipe and many more HERE.

Fluffy White Dinner Rolls

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All I can say is *YUM* for this awesome vegan dinner roll recipe from Richa at Hobby and More. Check out this and other fabulous recipes HERE.

POM Perfect Thanksgiving Appetizer: Muhummara

 

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This looks so fresh, delicious and absolutely wonderful. Thank you Kathy from The Colors of Indian Cooking for letting me share your photo and recipe. Get the recipe HERE.

Cranberry Salsa

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Never would have thought to make a Cranberry Salsa. What an inventive recipe from Linda at Savoring Every Bite. Thanks for sharing this beautiful photo and recipe. Get the recipe HERE.

Thanks to everyone for sharing these wonderful recipes. I might have to change my menu and make some of these instead.

Happy Thanksgiving to all!

xoxo,

Jen