It’s Thanksgiving weekend here in Canada, which means today I will be travelling to Montreal to go back home and spend the next few days with family and friends. I love these long weekends. They’re usually filled with great food, good company, and simple, joyful moments. These little breaks from the big city are always welcomed. And it looks like the fall colours in the Laurentians will be at their peak, so we should have some pretty beautiful orange-painted landscapes to get lost into.
Although Thanksgiving is not as big in Canada as it is in the United States, it’s still a great opportunity to be surrounded by the ones we love and to be thankful for the bountiful harvest summer has blessed us with.
Speaking of Thanksgiving weekend. I made some pretty amazing pumpkin spice pancakes full of fall flavours and I think they would be perfect for your Thanksgiving family breakfast. They also make the perfect companion to your chilly fall mornings or lazy weekends.
I made these pancakes last weekend and although they were really delicious, they weren’t as pumpkin-y and spicy and I think a pumpkin spice pancake should be. So I’ve tried my hand at them another time, increased the amount of pumpkin puree and went a little heavier on the spices. And this time they turned out PERFECT.
They’re fluffy, moist and slightly sweet. They taste like pumpkin pie. Plus, they’re vegan too! I used a mix of oat and spelt flour (for perfect fluffiness), homemade almond milk (because it’s so delicious and easy to make), and flax as a substitute for eggs.
I highly recommend that you make your own pumpkin puree. These days, markets are overflowing with real pumpkins, fresh from the farm, and loaded with amazing nutrients and antioxidants. There’s really no excuse not to make your own puree at this time of the year. It’s super simple (look at the recipe notes for instructions), and so much fresher. I like to make a big batch that I can freeze and use in different recipes throughout the season. If you do decide to go with canned puree, try to find one that is organic and BPA-free.
Notes on the recipe: For gluten-free pancakes, use certified gluten-free oats and your favorite gluten-free flour in replacement for spelt.
- 1 cup oat flour (or pulse 1 cup + 2 tbsp rolled oats in your food processor until you get a fine flour)
- 1 cup whole spelt flour (or other whole grain flour)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground clove
- ½ tsp allspice
- ¼ tsp sea salt
- 1 tbsp ground flax seeds + 3 tbsp water
- ¾ cup pumpkin puree
- 2 tbsp pure maple syrup
- 1½ cup almond milk (or other plant-based milk)
- Chopped pecans, pure maple syrup and more cinnamon
- Start by making the flax egg. Place the ground flax seeds in a small bowl and add 3 tbsp fresh water. Mix well. Place in the fridge and let sit for at least 5 minutes while you are preparing the pancake mixture.
- In a bowl, combine the dry ingredients together.
- In a large bowl, whisk together the pumpkin puree, maple syrup and flax mixture. Add the almond milk and whisk again.
- Transfer the dry ingredients into the bowl of wet ingredients and mix well to combine. Adjust consistency if needed by adding more almond milk if too thick or more flour if too thin.
- Heat a little bit of coconut oil in a large skillet. When hot, pour about ¼ cup of batter onto the skillet and cook for a few minutes, until bubbles start to form on the top and the edges start to turn slightly crisp. Place in a warm oven while you are preparing the rest of the pancakes.
- Serve hot with desired toppings. I like to serve those with pure maple syrup, chopped pecans, and an extra dash of ground cinnamon. Enjoy!
Begin each day with a grateful heart.