Fall Foliage, Maple Syrup and Pumpkin Pancakes

Read about the highlights from our little fall adventure in east coast USA, learn how to make simple vegan pumpkin pancakes and cover them with real maple syrup. Fall in love before winter comes.

vegan pumpkin pancakes with pecans coconut goji berries and maple syrup

As you may know, we just got back from the US after traveling to experience the magical fall foliage. This trip was a super spontaneous “mini-moon” that we decided to go on after realizing that the last two months, of wedding planning and getting married, have been pretty hectic.

white truck on fall foliage background
me at Table Rock trail, Dixville Notch New Hampshire

This trip was everything we hoped for! Connecting with nature, eating good food, sharing romantic moments and getting tons of inspiration for the year ahead (if you haven’t been following, we just celebrated the Jewish new year a month ago). I came back to Israel packed with energy and with a huge craving for pancakes, and pumpkin, well and also real maple syrup. What can I say? This is my body’s way of combining some of my favorite things about the US - Halloween and Thanksgiving vibes, tall stacks of pancakes, pumpkin and the colors of fall.

real Vermont maple syrup
real Vermont maple syrup
pancake stack bite on a wooden fork

Our trip started (and ended) in the greatest city of them all - NYC! Since we only spent a few days in the city, I will not be including a full NYC guide here, but here are some of my favorites at the moment:

  • Matchaful- unusual delicious matcha combinations and healthy snacks.
  • Butcher’s Daughter- for a light vegan (and veganish) breakfast with great vibes. If it is a nice day and you’re at the Nolita branch, you could also just grab something from their to-go shop next door and enjoy it at the green and gorgeous Elizabeth Street garden.
  • Nix- a Michelin star vegetarian/vegan restaurant. Great for a date night! Don’t skip the squash dumplings.
  • Union Square Market- always great for fresh produce and other goodies.
  • Bondst- an amazing Japanese restaurant with great veganish dishes. Their agedashi tofu is one of the best I ever had.
matcha latte drink on a wooden table
Matcha latte at the Butcher’s Daughter.
Elizabeth Street garden
Elizabeth Street garden.
pumpkin dumplings
Pumpkin dumplings at Nix restaurant.
colorful corn
Colorful corn at Union Sqaure Market.
colorful carrots
Carrots at Union Sqaure Market.

After getting our jetlag in order, we were ready to start our road trip to see the fall foliage. Our plan was very loose, but we wanted to get up to Burlington, Vermont, through the White Mountains of New Hampshire and back to New York. Here are the highlights of the trip:

pink sunset
Amazing sunset at Bear Notch Road, NH.

Hopefully, if you got this far, you’re ready to eat some pumpkin pancakes. This recipe was developed after I returned to Tel Aviv and wanted to make sure everyone can make it, even if they don’t have access to pumpkin puree or pumpkin spice. I use real pumpkin and a simple blend of vanilla and cinnamon.

pumpkin pancake on the frying pan
Flip the pancakes once bubbles form.
tall pancakes stack with pecans coconut goji berries and maple syrup on top

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Prep time
30 minutes
Cook Time
25 minutes
soft pancakes


  • 7 oz pumpkin
  • 0.75 cup white spelt flour
  • 0.25 tsp baking powder
  • 0.25 tsp ground cinnamon
  • 1 pinch Himalayan salt
  • 3 tbsp cane sugar
  • 3.5 fl oz almond milk
  • 0.5 tbsp apple cider vinegar
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 0.5 cup sparkling water


  • 0.25 cup chopped pecans
  • 0.25 cup coconut flakes
  • 1 tbsp goji berries
  • 0.25 cup maple syrup


  1. Peel the pumpkin and cut it to small pieces. Place in a small pot with boiling water and cook for approximately 20 minutes until soft. Strain and set aside.

  2. Into a large mixing bowl, sift the flour, baking powder, cinnamon, and salt. Add the sugar and mix to combine.

  3. In a small glass, mix the almond milk and vinegar and set aside for 5 minutes.

  4. In a high-speed blender or food processor, blend the cooked pumpkin, almond milk mixture, coconut oil, and vanilla extract until smooth. Add to the flour mixture and mix to combine.

  5. Add in the soda water and gently mix together (make sure not to over mix). The batter should be thick but pourable.

  6. Heat a small nonstick skillet, over medium heat, and rub it with coconut oil.

  7. Once hot, spoon the batter onto skillet (just enough to cover the skillet). Cook until the surface of pancakes have some bubbles and the edges appear dry (approximately 3 minutes). Carefully flip the pancakes and cook until browned on the underside (approximately 2 minutes).

  8. Transfer cooked pancakes to a plate and continue cooking until all batter is used up - about 6 pancakes (as original recipe is written).

  9. Top with chopped pecans, coconut flakes, goji berries, and real maple syrup.