Pumpkin-Spiced Pancakes
 
 
Author:
Serves: 6
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
  • ½ tsp salt
  • The Rest:
  • Earth Balance margarine
  • Syrup
Directions
  1. In a large bowl, combine the milk, pumpkin puree, egg-replacer, oil, and vinegar.
  2. In a separate bowl, combine the dry ingredients. Slowly whisk in the dry ingredients into the pumpkin mixture.
  3. 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.
  4. Let cook 3-5 minutes, then flip.
  5. 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!
Recipe by Epicurean Vegan at https://epicureanvegan.com/2013/10/12/pumpkin-spiced-pancakes/