Pumpkin Pie Spiced Pancakes

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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!

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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!

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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.

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Yield: 6

Vegan Pumpkin Pie Pancakes


Dry Ingredients
  • 1 Cup Trader Joe's All Purpose Flour 
  • 2 tbsp Trader Joe's Organic Sugar
  • 1 tsp Pumpkin Pie Spice, add more if desired 
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Ground Flax 
Wet Ingredients
  • 1 Cup Macadamia Milk
  • 1 egg  replacer, Bob's Red Mill
  • 1 tsp Vanilla Extract
  • 2 tbsp Ghee
  • 1 tbsp Maple Syrup, for topping 


  1. In a bowl, mix together the dry ingredients. Set aside. In another bowl, follow the instructions for Bob's Red Mill Egg Replacer and set aside. 
  2. In an other bowl, add the Macadamia Milk, Bob's Red Mill Egg Replacer, and Vanilla Extract. 
  3. Add your liquid mixture to your dry mixture. Using a whisk, make sure it is well combined. Set aside for a few minutes before adding to a pan to allow to thicken. While waiting for your mixture to set, preheat a non stick pan and add some ghee. 
  4. Get out a 1/4 cup measuring spoon and add some of the pancake mix to it. Add the pancake mix to the pan and allow to cook 3 minutes on one side and two minutes on the other. 
  5. Remove from pan and top with maple syrup.