Pumpkin Pancakes

2 cups whole wheat pastry flour (or 1/2 white, 1/2 whole wheat) pumpkin pancakes- cookin'
2 Tbls. natural brown sugar or sucanat
1 Tbls. Baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

3 cups non-dairy milk
1 cup organic pumpkin
1 Tbls. Lemon juice
1 Tbls. Ener-G egg replacer or ground flax seed
1 Tbls. vanilla
1/2 cup walnuts, chopped (optional)

Pumpkin pancakes

Pumpkin pancakes

In a mixing bowl, combine the first 7 ingredients. Add the next 5 ingredients (not the nuts) to a blender and blend well. Gently mix the wet into the dry ingredients and stir until just combined. Add the nuts if using. If the batter seems too thick add a bit more milk. Using a 1/4 cup measuring spoon, scoop the batter onto a greased griddle or skillet. Wait patiently for the bubbles to form before you flip. Having the heat set at just the right temperature and waiting until the pancakes get cooked in the middle- are key points for pancake making. Keep cooked pancakes in a warm oven while cooking the rest of the batter. Freeze leftovers for “toaster  or microwave pancakes”. They may be more moist as the pumpkin will produce a heavier pancake. Serve with pure maple syrup and apple butter or berries.

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