A while ago, I made home-made roasted fresh pumpkin purée. I had to use it up. The rest, I froze into Ziplock bags in my freezer, for later use. We can’t buy pumpkin in a can. It doesn’t exist in Belgium! Too bad, I say! 😦 and because we can’t buy pumpkin spice over here, I made my own. This is also good for the people of Belgium so we can use this tasty mixed spice too!
It was the 1st time, I made vegan pancakes & it worked out really well.
I also made my own pumpkin pie spice!
So, here we go!
1. Vegan & Gluten-Free Pumpkin pie spice recipe ( my version )
4 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg, freshly grated
1 teaspoon of ground mace ( = foelie in Dutch )
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1. Take a clean smaller bowl & add all the spices. Like this picture:
2. Mix with a little whisk until it is all beautifully combined. Like this picture:
3. Use instantly or place into a lovely jam pot with fitting lid & place a lovely label with the date on it when you made it. Store in a dry cupboard. Enjoy! This would also make an ideal food gift!
2. For the Vegan pumpkin & pumpkin pie spiced pancakes! For 7 thicker pancakes!
1 cup of soy milk, not so sweet
1/2 cup of home-made pumpkin purée
2 tablespoons sunflower oil
1 cup + 1/4 cup of organic flour
1 tablespoon of coconut sugar
2 teaspoons of baking powder
1 teaspoon of home-made pumpkin pie spice: ( recipe above! )
1/2 teaspoon of sea salt flakes, crushed
2 tablespoons of ground flaxseed
1. Take a medium bowl & add milk, flaxseed, pumpkin purée & sunflower oil. Combine well with a whisk.
2. In another larger bowl, sift together flour, salt, pumpkin pie spice, sugar & baking powder. Mix with a spoon.
3. Add wet ingredients to the dry mixture, stirring until just joined. A few lumps are okay.
4. Oil a non-stick pan with sunflower oil & heat up on high. Cook 1/3 cup of the pancake batter at once into your hot pan & spread it out a bit, with the back of a spoon & flip the pancake over when bubbles appear on the surface of the pancake. Cook the second side until golden brown. Re-oil your pan, if you need to. Do the same with the rest of the pancake-batter. Keep the pancakes warm, on a hot plate, covered with aluminium foil.
5. Serve at once with a loved one. I love to top my pancake with hot maple syrup, cold maple syrup, my favourite jam, coconut sugar or powdered sugar.
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Sophies Foodie Files
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