Pumpkin Pancakes with Cranberry Maple Syrup

As autumn settles in, the call of cozy flavors grows stronger. Picture this: warm pumpkin pancakes drizzled with a zesty cranberry maple syrup. This recipe captures the spirit of fall while adding a delightful twist to traditional pancakes. It's a perfect treat for weekend brunch, holiday breakfasts, or any day you wish to indulge yourself and your loved ones.

Makes 2 servings | ⏱️ 20 mins

Pancake Ingredients:

• 1 cup plant milk

• 2 tsp apple cider vinegar

• 1 1/2 cup spelt flour

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1/2 tsp pumpkin pie spice

• 1/3 cup pumpkin puree

• 1 tbsp melted coconut oil

• 1 tbsp maple syrup

• 1 tsp vanilla

Cranberry Maple Syrup Ingredients:

• 2 cups frozen or fresh cranberries

• 1 1/2 cup maple syrup

• 1 tbsp cornstarch

Instructions:

1. Combine the plant milk and apple cider vinegar in a small bowl. Allow it to sit for 5 minutes to create vegan buttermilk.

2. In a larger bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

3. Add the pumpkin puree, coconut oil, maple syrup, and vanilla to the plant milk and cider mixture, then stir.

4. Combine the liquid with the flour by pouring it over.

5. Heat a teaspoon of avocado oil in a frying pan and distribute it evenly to cover the surface.

6. Place approximately two tablespoon-sized dollops of pancake batter onto the frying pan, ensuring there is space between each one. Allow them to cook until small bubbles begin to appear, then flip to cook the other side.

7. Place the cranberry maple syrup ingredients in a small pot over low heat. Simmer and stir occasionally until the cranberries are soft and squishy, and the mixture has thickened.

8. After the pancakes are cooked, serve them with maple syrup and enjoy!