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.


The Best Vegan Sandwich – BBQ, Veggies and Pickles Pita!

My 18 year old said, “BBQ, pickles and avocado makes veggies taste good!”

1 pkg. whole wheat pita pockets, cut in half to make half circles – D BBQPicklesHandwich

3 medium onions, sliced

1 cup + BBQ sauce of choice

1/2 cup vegenaise (use about 1or 2 Tbls. per 1/2 pita wedge)

1 avocado, sliced thin

4 whole dill pickles, sliced thin

1/2 head cauliflower, diced

1 bunch broccoli, diced

1/2 zucchini, diced handwichbuffetsht1

1 cup frozen peas

1 large carrot, grated

 

Pre-heat the oven to 350. In a medium fry pan, cook the onions until tender using Tablespoons of water as needed. While the onions cook, steam the veggies. Add the cauliflower and zucchini, wait 5 minutes then add the broccoli and set a timer for 8 minutes putting the frozen peas in for about 4 minutes of steam time.

Next, try to prop open the pita pockets a little as you’ll be stuffing them, then lay them out on a cookie sheet and warm in the oven for about 6-8 minutes. Add BBQ sauce into the onions. Lay all ingredients out in this order to stuff into the pita pockets: Pita, BBQ onions, vegenaise, avocado and pickle slices, steamed veggies and grated carrots. Allow everyone to stuff their own. (I like to stuff more BBQ onions into mine so every bite has a bit of BBQ!) Enjoy!

 

 

 


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