Pumpkin Carob Pancakes with Tofu Cream

Fall is here and while I’m slightly in denial because of recent 90 degree days here in Pittsburgh, there’s no denying that Pumpkin Spice has made it’s grand return to the foodie scene.

Here’s my quick & tasty contribution to Fall flavours.


1 cup Annie’s Organic Pancake Mix

1 cup pumpkin purée

1 tbsp homemade vanilla extract – MY RECIPE HERE

2 tbsp homemade pumpkin spice – MY RECIPE HERE

1/4 cup carob chips

Water as directed

Tofu Cream

5 oz soft tofu 

1/2 cup aquafaba

1 tbsp liquid stevia

1 tsp ginger powder

2 tbsp maple syrup

1/4 cup water 


1 cup oats

1/8 cup pumpkin seeds

1 tbsp cinnamon

1 tbsp coconut oil

1 tsp maple syrup 


Cakes: Mix pancake batter powder with all wet ingredients, slowly adding lukewarm water until batter consistency is thick on the VERGE of runny….set aside. Once toppings are created heat pan to medium/medium-low temps and pour out 3″ pancakes & drop in carob chips. Allow to bubble on one side, then flip. 

Cream: Place all cream ingredients in hand blending vessel OR small mixer and mix for 2-5 minutes to achieve whipped topping consistency. Variance will be noted on kitchen temperature as related to aquafaba.

Granola: In pan on medium low heat add coconut oil with maple syrup & mix, add oats and toast for 3-5 minutes and at last moments add pumpkin seeds and toast for 1 minute or so. Sprinkle with cinnamon at very end.

Lastly, top pancakes with cream & sprinkle with spiced oat mix.

Makes approximately twelve 3″ pancakes.

Food Medicine Fact: Pumpkin

  • The potassium contained within pumpkins can have a positive effect on blood pressure.
  • The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
  • Avoid canned pumpkin pie mix, as it typically contains added sugars and syrups.
  • Uncut pumpkins should be stored in a cool, dark place for up to 2 months.
  • Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.


Vegan Pumpkin Spicecream


Who says it has to legitimately be fall to start using all things pumpkin? Probably the same guy who says you can’t wear white after labour day – fuddy duddies. I find that the rush of needing to clean out my pantry has made me a little more creative of late. My husband, Jeff, loves pumpkin pie. And ice cream. And cinnamon.

So, when I had a shelf full of my pre-mixed spices and a cupboard full of canned goodies I came up with this vegan delight.

This is a two-part recipe that requires you to pre-make your own condensed “milk”. I didn’t measure out my own recipe so please use this one here that I found online. Let me know if you like it and if not, I’ll whip up mine and post it here for you.


You’ll make the recipe above and chill before setting out to finish the rest so please don’t forget and stress yourself out…..you just might eat all the ice cream before any one else has the opportunity.


  • 1 full recipe of vegan condensed milk
  • 1 large or two small cans of un-spiced pumpkin puree OR your own lightly baked pumpkin processed with a little water.
  • 3/4 cup Vegemoo / Nut mylk
  • 1 tbsp of my pre-mixed Pumpkin Spice
  • 3 frozen bananas


Place all ingredients in high powered blender (Blend-Tec or Vitamin) mix until smooth. Place in freezer for 4-5 hours to serve as ice cream or serve immediately as pudding/topping.

I dressed with vegan, gluten free ginger cookies – also Jeff’s favourite.

Makes 4 servings

Pumpkin Spice

Homemade Goodness


Fall is definitely here, Canadian Thanksgiving weekend has passed and in the US it’s just a few more weeks away. Are you ready with your recipes? If not, stay tuned for some great meat-free recipes that will last all fall & winter.

For today, here’s an easy, at home, pumpkin spice recipe that you can use for pies, pastries, breakfasts, smoothies, coffees, and pretty much anything you want to have this robust flavour accompany.

It takes 5 minutes and saves you the hassle of buying store-bought pre-mixes.


Ground spices

8 tbsp cinnamon

7 tsp nutmeg

8 tsp ginger

2.5 tsp allspice

Add to glass jar, shake and voila! Makes enough to last all fall, or more.