Monday, August 31, 2009

Vegan Pumpkin Pancakes

I found and adapted a great recipe for pumpkin pancakes. It's almost the season for pumpkin but I was impatient and couldn't wait until October.


2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 1/2 cups soy milk (will probably work with rice milk)
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup applesauce
2 tablespoons olive oil
2 teaspoons vanilla


1. In a large bowl, mix the soy milk, pumpkin, applesauce, oil, and vanilla until smooth.

2. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, and salt.

3. Add the flour mixture to the pumpkin and stir well. Batter will be very thick; do not thin with additional milk.

4. Let the bowl sit for 5 minutes. Do not stir.

5. Spray a frying pan with olive oil and heat to medium low. Use almost 1/2 cup batter for each pancake. Spread batter on pan with a spoon, but don't spread too thin.

6. Cook both sides until brown and serve.


Ann on oh mouse said...

mmm jerrod's gonna love this one!

Cassandra said...

Enjoy the pancakes! We really liked them. I doubled the recipe, made half for dinner one night and the other half for breakfast two days later. The batter refrigerated really well.