Rich fall foods get you ready for the winter, since we all like to pack on the warmth for the coming sub-zero weather.

This vegan variation of pumpkin pancakes will do the trick since you won’t be able to stop eating them.

Made with soy milk and applesauce, they are lower in fat than when using eggs and whole milk, but they don’t taste like it.

And as simple as they are to make, you’ll be doing this all fall.

In a large bowl, combine the flour, baking powder, baking soda and spices (but not the brown sugar).

In a separate bowl, measure out the canned pumpkin. Be sure to use the 100 percent pumpkin instead of the pie mix in a can.

Stir in the wet ingredients and then the brown sugar. Mixing the brown sugar in with the wet first and dissolving it prevents the problem of the hard little clump of brown sugar hiding in the dry ingredients.

Pour the liquid mixture into the large bowl with the dry ingredients and mix until fully combined.

The batter might seem a little thick, but resist the urge to thin it out with more soymilk.

Scoop about a quarter cup of batter onto a lightly greased skillet or griddle. These turn out great on a cast iron griddle if you happen to have one of those.

Serve like any normal pancake, with some margarine and syrup.

An easier, but less tasty version would be to prepare Bisquick and add the canned pumpkin to the batter, but they are so easy from scratch that it is well worth the little extra effort.

Ingredients:

2 cups flour

3 tbsp brown sugar

1 tbsp maple syrup

1 1/4 cup canned pumpkin

1 1/2 cup soy milk

1/4 cup applesauce

2 tsp. baking powder

1 tsp. baking soda

1 tsp. pumpkin pie spice

1 tsp. allspice

1 tsp. cinnamon

2 tbsp. vegetable oil

2 tbsp vinegar