This recipe is a delicious autumn variation of my Swedish Chocolate Chip Pancake Recipe. Subtly pumpkin-flavored pancakes topped with homemade whipped cream and a touch of pumpkin pie spice will be sure to put you in the mood to put on a cozy sweater and frolick through leaf piles. I used my favorite pumpkin butter from Brownwood Farms in Michigan, which can also be used for many other recipes.
Ingredients
1 cup Lund's Swedish Pancake Mix
3 tablespoons pumpkin butter
1 cup water
1/4 cup applesauce
1/2 cup vegan butter (1 stick)
1 cup coconut cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
pumpkin pie spice (optional)
1 cup Lund's Swedish Pancake Mix
3 tablespoons pumpkin butter
1 cup water
1/4 cup applesauce
1/2 cup vegan butter (1 stick)
1 cup coconut cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
pumpkin pie spice (optional)
Directions
Add the pancake mix to a bowl and whisk in the water, pumpkin butter and applesauce. Heat up your skillet on medium-high heat and melt a tablespoon of butter. Use a ladle to pour the pancake batter into the center of the pan. I've found that making them smaller helps a lot with both cooking time and flipping. Once you see lots of bubbles, flip and cook the other side. When they get that gorgeous golden color, use a spatula to transfer the pancake to a nearby plate. Repeat this process until you've used up your batter. You may need to add more butter to the skillet as you go to keep from sticking.
Before serving, get out another mixing bowl and add your cup of coconut cream, 1 teaspoon of vanilla, and 2 tablespoons of powdered sugar. Using a standing mixer, hand mixer or a whisk (depending on how patient you are), mix the cream until it forms stiff peaks. It helps to use a metal bowl that has been chilled for about 10-15 minutes in the freezer. Now you're ready for the fun part: plating. Stack a few pancakes in the center of the plate, then add on a heaping dollop of the delicious homemade whipped cream you just made. For extra autumnal flair, sprinkle a little pumpkin pie spice on top of the whipped cream. Enjoy!
Add the pancake mix to a bowl and whisk in the water, pumpkin butter and applesauce. Heat up your skillet on medium-high heat and melt a tablespoon of butter. Use a ladle to pour the pancake batter into the center of the pan. I've found that making them smaller helps a lot with both cooking time and flipping. Once you see lots of bubbles, flip and cook the other side. When they get that gorgeous golden color, use a spatula to transfer the pancake to a nearby plate. Repeat this process until you've used up your batter. You may need to add more butter to the skillet as you go to keep from sticking.
Before serving, get out another mixing bowl and add your cup of coconut cream, 1 teaspoon of vanilla, and 2 tablespoons of powdered sugar. Using a standing mixer, hand mixer or a whisk (depending on how patient you are), mix the cream until it forms stiff peaks. It helps to use a metal bowl that has been chilled for about 10-15 minutes in the freezer. Now you're ready for the fun part: plating. Stack a few pancakes in the center of the plate, then add on a heaping dollop of the delicious homemade whipped cream you just made. For extra autumnal flair, sprinkle a little pumpkin pie spice on top of the whipped cream. Enjoy!
