Pumpkin Pancakes

I had half a can of pumpkin puree left after making Chef Chloe's Creamy Pumpkin Pasta, so you know what that means...Pumpkin Pancakes for breakfast!

Vegan Pumpkin Pancakes

Ingredients:

1 cup non-dairy milk (soy/rice/almond)
1 teaspoon apple cider vinegar
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs worth of egg substitutes (such as Ener-G Egg Replacer, or my egg replacer)
2 tablespoons cooking oil
1 cup pumpkin puree

Directions:

In a small bowl combine the non-dairy milk and vinegar. Set aside. This will begin to curdle and will act like buttermilk. (Note: you can also use this trick for cakes. The vinegar reacts with the baking soda in such a way that it gives the cake a fluffier texture. And if you use just a little bit of vinegar, you won't be able to taste it once it's mixed with all the other ingredients.)

In a medium-sized mixing bowl combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix until well combined.

In another small bowl combine the oil, pumpkin puree, egg substitutes, and milk/vinegar mixture. Add to the dry ingredients and mix until combined.



batter starting to bubble



 On an oiled skillet, spoon about ¼- ½ cup of the pumpkin mixture (depending on the size of pancakes you want) and cook over medium heat. When the pancake begins to bubble flip it in the pan and let the other side cook for another minute, or until golden. Repeat until all the pancake batter is gone.

Makes about 6 5-inch pancakes.

 

vegan pumpkin pancakes with maple syrup, butter, powdered sugar, and cinnamon