What a fabulous fall morning for these pancakes!
The Ninth Grader found this recipe last week and we finally got around to making them. The original recipe is not vegan; easy enough to remedy. . . and we also upped the spices to give these more flavor. With the leftover canned pumpkin, I’ll be making vegan pumpkin-spiced lattes tomorrow, which I’m definitely looking forward to.
INGREDIENTS:
1-1/2 C almond milk
1 C pumpkin puree
Egg-replacer for one egg (I used Ener-G Egg replacer)
2 Tbs oil
2 Tbs vinegar
2 C flour
3 Tbs brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
The Rest:
Earth Balance margarine
Syrup
DIRECTIONS:
In a large bowl, combine the milk, pumpkin puree, egg-replacer, oil, and vinegar. In a separate bowl, combine the dry ingredients. Slowly whisk in the dry ingredients into the pumpkin mixture.
Place a flat pan over medium heat and spray with oil. Let it preheat for a minute or two. Scoop 1/3 cupfuls of batter onto the hot pan.
Let cook 3-5 minutes, then flip.
I transferred the cooked ones to a pan, covered with foil and placed in a warm oven until all pancakes were cooked. This recipe makes 12 pancakes.
Enjoy!
- 1-1/2 C almond milk
- 1 C pumpkin puree
- Egg-replacer for one egg (I used Ener-G Egg replacer)
- 2 Tbs oil
- 2 Tbs vinegar
- 2 C flour
- 3 Tbs brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp allspice
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp salt
- The Rest:
- Earth Balance margarine
- Syrup
- In a large bowl, combine the milk, pumpkin puree, egg-replacer, oil, and vinegar.
- In a separate bowl, combine the dry ingredients. Slowly whisk in the dry ingredients into the pumpkin mixture.
- Place a flat pan over medium heat and spray with oil. Let it preheat for a minute or two. Scoop ⅓ cupfuls of batter onto the hot pan.
- Let cook 3-5 minutes, then flip.
- I transferred the cooked ones to a pan, covered with foil and placed in a warm oven until all pancakes were cooked. This recipe makes 12 pancakes. Enjoy!
