That’s right, this morning I made pumpkin pancakes. A.K.A. Pumpcakes. And they were delicious! I’ve only made pancakes a few times before, and never pumpkin pancakes, so I was really pleased with how they turned out. I call the recipe Almost Vegan Pumpkin Pancakes, but you can easily go ahead and make them purely vegan with one simple switch. I’ll put the recipe below. Here are the beauties!
Big. Hearty. Golden Perfection. I only ended up eating two seeing as they were pretty filling, but the rest of the pancakes I will use over the next few days crumbled over my oatmeal, cereal or yogurt. Yum.
Here’s how it all went down:
With organic raw blue agave sweetner,
a bit of pecans,
and to top it off some drizzled natural peanut butter.
Good morning sunshine!
Almost Vegan Pumpkin Pancakes
1 1/4 cups whole wheat pastry flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 sprinkle of ground cloves
1 1/4 cups soymilk (I used original Silk)
1/3 cup canned pumpkin
2 tbsp Chobani Apple Cinnamon yogurt (Here is where you can choose to make it vegan by using 2 tbsp of a butter subsitute)
1 chia egg (To make a chia egg you simply add 1 tbsp of chia seeds to 3 tbsp of water. Let sit for about 15 minutes to thicken before adding to the mix.)
Stir together the first eight (dry) ingredients into a bowl, set aside. Then combine the four wet ingredients in a separate bowl. Pour wet ingredients over the dry ingredients and whisk together. Then heat a sprayed non-stick skillet to medium heat and add 1/4 cup of batter for each pancake. I cooked the pancakes for about 4 minutes on each side and ended up with 9 glorious pancakes. They were still a teeny bit doughy in the middle, but enough for the perfect chew. Serve and enjoy!
Recipe adapted from: http://momadvice.com/blog/2009/10/fluffy-light-pumpkin-pancakes
Abbreviate food words,