Pumpkin Spice Pancakes

Hi! I’m Candice, Chef and creator of “The Edgy Veg”. Since turning to a vegan lifestyle 10 years ago, I truly believe I have been put on a mission to revolutionize how we think about food, eco-conscious living, and feminism. I was not a fan of the vegan food I came across, and so, I taught myself not only how to cook, but how to make vegan food more appealing to the masses. I am an entrepreneur and an author (The Edgy Veg: 138 Carnivore-Approved Vegan Recipes), run a disruptive and delicious food blog and YouTube channel, and that girl with the fiery hair you see on Instagram.
Welcome to sweater weather, betches! The most basic of seasons is finally here. Grab that pumpkin spice from the back of your pantry, put on your favourite chunky knit, and get ready to eat your feelings, because I have 3 enticing recipes you will be cooking on repeat. Fall embodies what comfort feels like, don’t you think? It brings with it coziness, security, and the joy that comes with traditions. If someone can figure out how to put that in pill form that’d be great, thanks. It is the time of year where all we want from our meals is warmth, indulgence, and heart. A hug from the inside if you will. Each dish is stick-to-your-ribs delectable, and quick and easy to prepare for yourself with enough for leftovers (score!), your family, or a socially-distanced potluck with pals. Bon appetit!
Pumpkin Spice Pancakes

1-1/4 cups unbleached flour



In a medium-size bowl, combine milk and vinegar and whisk well. Set aside to sit for 10 minutes.


Meanwhile, in a large bowl, combine flour, sugar, pumpkin pie spice, baking powder and salt.


After 10 mins, whisk together the milk mixture, pumpkin puree, and vanilla extract until smooth.


Pour pumpkin mixture into the dry mixture, and mix until smooth, and clump-free.


Heat some plant-based butter on a griddle or large pan, over medium-high heat.


Scoop a ¼ cup of batter onto the cooking surface. Place as many pancakes as you can fit in the pan, without touching or overcrowding.


When you see the bubbles in the batter have stopped opening and closing, flip the pancakes carefully. Continue to cook for another 3 mins, or until the pancake is cooked through. Repeat until no batter remains.


Serve with plant-based butter, maple syrup, coconut flakes, chopped nuts, or whatever your heart desires.