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Pumpkin Pecan Pancakes

October 25, 2018 · Natalie 35 Comments

Perfect fall mornings start with fluffy Pumpkin Pecan Pancakes! Made with good stuff – oats, pecans, maple syrup, pumpkin, spices. Vegan and gluten-free!

Serious question: How have we been breakfast-ing for (almost) all of October without these pancakes?

Excuse me, time – may I request a do over? I did fall mornings all wrong. I should’ve made these pancakes on repeat every single day. I see my mistake. I learned my lesson. Now can you help a girl out with making up for lost pancake eating time? Please and thank you.

The madness stops here…and the Pumpkin Pecan Pancake feasting begins.

Pumpkin pancakes have been highly requested, but I kept pushing that idea to the bottom of the list because I didn’t want to post just another vegan pumpkin pancake recipe. I wanted them to be subtly unique, to have an addition or twist that makes them just a little extra.

Pecans ground up as part of the “flour” to infuse nutty fall flavor into every single pancake piece? YES.

Bonus points for keeping these pancakes beautifully moist but still oil-free.

2x bonus points if you toast your pecans first (YUM).

3x bonus points if you make them in the shape of pumpkins and grind your own pecan butter and infuse your own cinnamon maple syrup for for drizzling on top. Or if you treat yourself to pancakes on a non-weekend day just because you deserve it.

It’s not even that pancakes are that hard per say. It’s just giving yourself permission to slow down enough before 10am on a busy weekday to wait for food to cook on the actual stove. Because if you break it down – one bowl, 9 ingredients, 2 minutes of mixing and 3-4 minutes of cooking – very weekday doable. And very very weekday worth it.

But I get it. Mornings are my most mind = 1000mph time too.

So even if you wait for a Sunday, Pumpkin Pecan Pancakes will be there waiting to make it extra autumn-y special for you. All you need to bring is the extra chopped pecans for topping and maple syrup for ~~soaking~~ drizzling and fork for devouring.

Excessive levels of fluffy breakfast coziness this way…

Pumpkin Pecan Pancakes

★★★★★ 5 from 6 reviews

Author: Natalie
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 6-8 pancakes 1x
Category: breakfast
Method: stovetop
Cuisine: american

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Description

Perfect fall mornings start with fluffy Pumpkin Pecan Pancakes! Made with good stuff – oats, pecans, maple syrup, pumpkin, spices. Vegan and gluten-free!

Ingredients

Scale

1 1/2 cup (150g) rolled oats
1/2 cup (60g) pecans (raw or roasted for extra flavor)
1/2 cup (120g) pumpkin puree
3/4 cup (180g) nondairy milk
2 tbsp maple syrup
1 tsp vanilla extract
1 tbsp pumpkin pie spice
1 tbsp baking powder
1/4 tsp salt

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Instructions

Grind the oats and pecans to a fine flour in a high speed blender.
In a mixing bowl, whisk together the pumpkin, non-dairy milk, maple syrup, and vanilla.
Add the oat/pecan flour, baking powder, spices, and salt.
Whisk until smooth.
Drop about 1/4 cup of batter onto a pan or griddle over medium-low heat. Cook for 2-3 minutes per side. Repeat until all the batter is gone (makes 6-8 medium sized pancakes).
Serve with chopped pecans and maple syrup. Enjoy!

Nutrition

Serving Size: 3 pancakes (1/2 the batch)
Calories: 506
Sugar: 15g
Fat: 19g
Saturated Fat: 3g
Carbohydrates: 68g
Fiber: 11g
Protein: 11g

Keywords: vegan, gluten-free, fall, pumpkin spice, easy, brunch, breakfast

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Vegan Pumpkin Mousse

October 22, 2018 · Natalie 34 Comments

Vegan Pumpkin Mousse that is almost TOO easy to make and definitely too easy to eat. Just 6 ingredients and a blender and you have the dreamiest fall dessert!

THIS POST IS SPONSORED BY VITAMIX.

This is one of those recipes that’s almost TOO easy.

Too easy to believe it can taste so heavenly. Too easy to be trusted around with a spoon and no supervision. Too easy to not want to make more the same day you run out.

And for this ridiculous level of simplicity we have the Vitamix to thank…or blame. Because Vegan Pumpkin Mousse that tastes like a spoonful of fall and feels like eating a cloud and looks like pumpkin pie in a cup is both a blessing and an irresistibly delicious curse.

Reasons why this recipe is kind of a curse:

You will eat at least a third of it straight out of the blender. It’s not gonna look classy. You might even forget to use a spoon. Some will judge, but I won’t…I get it.
You will not want to make any other pumpkin desserts after this. And there’s lots of good stuff out there these days…but pumpkin fluff has your heart.
You will find yourself stocking up on absurd quantities of coconut cream/yogurt, so pumpkin mousse is an option at any hour of the day. Sorry grocery budget.
You will not want to share with friends/family. You maybe even be labeled a pumpkin mousse hoarder.
You don’t have to whisk or mix anything to make it. Nope, no accidental arm workout here.

So if you like work and you hate really yummy pumpkin spice stuff and you aren’t about eating straight out of the blender, this recipe is not for you.

But if you’re sticking it out with me, let’s talk details.

The key players in this recipe are coconut yogurt or cream, pumpkin puree, maple syrup, and spices. And yeah there’s a little vanilla and a pinch of salt too. My top recommendation for this pumpkin mousse is to use full fat coconut yogurt (like the Coyo brand). It turns out lighter and fluffier than coconut cream, but still ultra rich. And the tangy flavor works well with the spices and sweetness. But if you can’t find yogurt, coconut cream from a can works too. But make sure you refrigerate it overnight so you can scoop out just the thick stuff.

And since this recipe is designed with our inner lazy/hungry self in mind, we are using the Vitamix to make it and we are waiting less than 2 minutes to eat it. Combine, blend, maybe stop and stir once to get that one coconut chunk unstuck from the side of the blender, and DONE.

I used my beautiful white A3500 blender, which is my go-to blender for everything because a) it’s amazing and b) just look at that majestic creature. But other Vitamix models will work too. I do recommend using a smaller 32oz or 48oz container for this recipe, or if you don’t have one you could always double the batch.

Be careful not to over blend or it will warm up and become too thin. If it doesn’t turn out as thick and fluffy as desired, you can always add more coconut yogurt/cream or refrigerate for an hour or two to thicken. And yes it does keep well in the fridge if you want to make it ahead of time, but I recommend hiding it in the very back so you don’t accidentally eat it all.

Happy ultra easy pumpkin mousse making to you!