Gluten-Free Vegan Pumpkin Spice Pancakes with Apple Butter

Fall into the day with the perfect pancake breakfast!

Ryan & I just discovered the solution to a vegan’s longing for holiday milk flavors: it’s called So Delicious Dairy-Free Pumpkin Spice Coconut Milk (no, it doesn’t taste like coconuts – they mean “coconut milk” like “almond milk” or “cow’s milk” which doesn’t taste like cows, of course!) When combined with our pancake recipe, adapted for the vegan and gluten-free diet, and topped with Bekemeier’s Caramel Apple Butter, this breakfast is perfect for autumn. I ate the last of the pancakes this morning while basking below a sunlit sky sprinkled with falling golden leaves. This made my morning tai chi session very tasty 🙂 Ripples shares recipes with ya’ll whenever they represent a sustainable, fair trade, or unique experience we’ve had on our journey off-grid. Whether it’s growing cilantro or devouring these pancakes, we want to share what we’ve created and learned. Enjoy!

Recipe: Gluten-Free Vegan Pumpkin Spice Pancakes

with Caramel Apple Butter

Pumpkin pancake with caramel apple butter

3/4 cup brown rice flour

1 2/3 tbsp tapioca flour

3 1/3 tbsp almond flour

1 1/2 tsp Ener-G Egg Replacer

2 tbsp warm water

3/4 cup So Delicious Pumpkin Spice Coconut Milk

1 tbsp brown sugar

2 tbsp vegetable oil

3 tsp baking powder

1/8 tsp fair trade vanilla extract

pinch salt

add your desired amount of “pumpkin spice” or a blend of cinnamon, cloves, nutmeg and ginger

Instructions

Sift together dry ingredients and combine wet ingredients in a separate bowl, except your egg replacer for which you’ll use a third small bowl. Add egg replacer to warm water and whisk or beat together briefly, until it looks eggy. Combine all ingredients into a mixing bowl, mix together well, and let sit 5 minutes.  Plop your pancakes onto a griddle, and cook.  Spread on Bekemeier’s Caramel Apple Butter while they’re hot, and if you’re like us, just eat ‘um with your hands as though they were pizza slices! Crispy on the outside, spongy in the middle, and sweet on top…YUM!  I would’ve taken a picture of a traditional “stack” of pancakes but we never got a stack – they disappeared before more than two got to the plate from the griddle.