It’s finally Autumn! So, you know that means that every single grocery store is going to be loaded with Pumpkin Pie spiced something. Pumpkin Pie Spiced Tacos, Pumpkin Pie Spiced Ranch Dressing, Pumpkin Pie Vinegar.. you name it. Okay, I’m joking. Seriously, the grocery stores are loaded with so much pumpkin pie spiced dishes that I’m honestly overwhelmed. What do you try? What’s good and what’s nasty? I’m testing out everything to let you all know!
So, due to the pumpkin pie obsession.. I thought I’d contribute my own Pumpkin Pie Spiced Pancakes. These pancakes are similar to the pancakes that I posted previously. The same ingredients except I’m using Macadamia Milk, Bob’s Red Mill Egg Replacer, and vanilla extract.
The difference between Bob’s Red Mill Egg Replacer and the Apple Cider Vinegar/Ground Flax blend is that the Egg Replacer makes the pancakes fluffier and softer in comparison. I noticed today that the difference is insane. The ACV/Flax mix still tastes good, but not as good as the one without the mixture. I think I prefer it only because I’m used to pancakes with eggs versus pancakes without eggs. Bob’s Red Mill really got the formula down for the perfect egg replacer. I haven’t tried any other egg alternatives, so if you know any… then definitely let me know in the comments!
A quick switch up: Are you tired of Maple Syrup on your pancakes? Try these pancakes with combination of Roasted Pecans and Cashew Butter. Cashew butter is so much better than Peanut Butter and pairs perfectly with soft and fluffy pancakes.