Autumn Harvest Vegan Flapjacks are one of my favorite recipes. The leaves are changing colors, and the air is getting cooler. This is the perfect time to enjoy warm, delicious flapjacks. I love making these flapjacks because they are easy and healthy. The sweet smell of cinnamon and apples fills my kitchen, making it feel cozy. Each time I make Autumn Harvest Vegan Flapjacks, it reminds me of the harvest season and all the good things it brings.
Gathering Ingredients
To make Autumn Harvest Vegan Flapjacks, I gather simple ingredients from my pantry. I use rolled oats, ripe bananas, and a little maple syrup for sweetness. I also add chopped apples and a sprinkle of cinnamon to give them a warm flavor. As I mix everything together, I feel excited about the delicious breakfast ahead. It’s fun to see how these simple ingredients can come together to make something special.
Cooking with Care
When I cook the Autumn Harvest Vegan Flapjacks, I feel happy and relaxed. I heat a non-stick pan and pour in the batter, watching it bubble and rise. The flapjacks turn golden brown, and I can’t wait to taste them. As they cook, I make a quick topping with more apples and a bit of nut butter. The warm, sweet topping makes the flapjacks even more delightful. The smell fills my kitchen, and it’s hard to resist taking a bite right away!
Finally, I sit down with my family to enjoy the Autumn Harvest Vegan Flapjacks. We share stories and laughter while eating this tasty meal. It feels good to know that we are eating something healthy and delicious together. Autumn Harvest Vegan Flapjacks are not just a meal; they are a way to celebrate the season and the time spent with loved ones. Every bite is a reminder of the joy of cooking and the warmth of home.
Table of Contents
Chef’s Notes-Autumn Harvest Vegan Flapjacks
- If the batter seems too thick, you can add a little more almond milk or water to thin it out. The ideal batter consistency should be pourable but not runny.
- Letting the batter sit for a few minutes before cooking allows the baking powder to activate, leading to fluffier pancakes.
- Medium heat is best for pancakes. Cooking on too high of a heat can result in burnt outsides and undercooked insides.
- If you prefer oil-free cooking, you can use a nonstick spray or cook on a well-seasoned griddle without additional oil.
- To keep the flapjacks warm while cooking multiple batches, place them on a baking sheet in a preheated oven at 200°F (93°C).
Autumn Harvest Vegan Flapjacks
Experience the essence of fall with these Autumn Harvest Vegan Flapjacks! Infused with rich pumpkin and warm spices, these fluffy pancakes are perfect for a comforting breakfast or brunch. Simple to prepare and fully plant-based, they cater to various dietary needs without compromising on flavor. Top them with maple syrup, vegan butter, or your favorite nuts for an extra touch of indulgence. Whether you’re embracing a vegan lifestyle or simply craving a hearty morning treat, these flapjacks promise a delightful start to your day. Elevate your breakfast repertoire with this irresistible, seasonal recipe!
4
servings10
minutes15
minutes207
kcal25
minutesKeep the screen of your device on
Ingredients
- Wet Ingredients
3/4 cup pumpkin puree
1 cup almond milk or any preferred plant-based milk
1/2 cup water
2 tablespoons melted coconut oil or applesauce
2 tablespoons pure maple syrup
1 tsp vanilla extract
- Alternative Ingredients:
Plant Milk: Substitute almond milk with soy milk hemp milk, cashew milk, or coconut milk.
Coconut Oil: Replace melted coconut oil with canola oil or applesauce for a lower-fat option.
Maple Syrup: Use agave nectar or granulated sugar instead of maple syrup for sweetness.
Flour: For a gluten-free version substitute whole wheat pastry flour with a quality gluten-free flour blend.
Pumpkin Puree: Replace pumpkin puree with sweet potato puree for a different flavor profile.
- Alternative Ingredients:
Plant Milk: Substitute almond milk with soy milk hemp milk, cashew milk, or coconut milk.
Coconut Oil: Replace melted coconut oil with canola oil or applesauce for a lower-fat option.
Maple Syrup: Use agave nectar or granulated sugar instead of maple syrup for sweetness.
Flour: For a gluten-free version substitute whole wheat pastry flour with a quality gluten-free flour blend.
Pumpkin Puree: Replace pumpkin puree with sweet potato puree for a different flavor profile.
Directions
- Mixing Wet Ingredients: In a spacious mixing bowl, combine the pumpkin puree, almond milk, water, melted coconut oil, maple syrup, and vanilla extract. Whisk thoroughly until the mixture achieves a smooth and consistent texture. Ensuring the wet ingredients are well blended is key to achieving fluffy pancakes.
- Incorporating Dry Ingredients: Gradually add the whole wheat pastry flour, baking powder, sea salt, ground cinnamon, ground ginger, and nutmeg to the wet mixture. Stir gently with a large spoon or spatula until just combined, avoiding overmixing. It’s normal to have a few small lumps; this helps maintain the pancakes’ fluffiness.
- Cooking the Pancakes: Heat a nonstick pan or griddle over medium-high heat and lightly grease with oil if necessary. Once hot, pour approximately 1/3 cup of batter for each pancake onto the surface. Cook until bubbles begin to form on the surface, then carefully flip and cook the other side until golden brown, about 1-2 minutes per side. Repeat the process with the remaining batter.
- Serving Suggestions: Serve the warm flapjacks immediately, topped with your choice of vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, or a drizzle of vegan caramel. For an extra treat, stir in some vegan chocolate chips into the batter before cooking for pumpkin chocolate chip pancakes.
Equipment
- mixing bowls
- measuring cups and spoons
- Nonstick Pan
Nutrition Facts
- Calories: 207kcal
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 219mg
- Potassium: 369mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 6g
- Protein: 5g
- Vitamin A: 4921IU
- Vitamin C: 4mg
- Calcium: 165mg
- Iron: 2mg
FAQ-Autumn Harvest Vegan Flapjacks
Can I make the batter in advance?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking and you may need to add a splash of plant milk if the batter thickens overnight.
How do I make this recipe gluten-free?
Simply replace the whole wheat pastry flour with a high-quality gluten-free flour blend. Ensure that the blend contains xanthan gum or another binder for the best texture.
Can I freeze the cooked flapjacks?
Absolutely! Allow the flapjacks to cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Reheat in the toaster or microwave.
What are some good topping ideas?
Maple syrup, vegan whipped cream, fresh berries, chopped nuts, vegan butter, or even a drizzle of vegan caramel sauce. You can also stir vegan chocolate chips into the batter for a sweet twist!
Can I substitute the pumpkin puree?
Yes, you can substitute pumpkin puree with sweet potato puree or even mashed banana for a different flavor profile, though the consistency may vary slightly.
