Friday, October 17, 2014

Pumpkin Spice Pancakes - Vegan

I've been making a lot of things with pumpkin. Clearly I'm feeling the autumn vibe and I just can't help it.  I forget how much I love pumpkin. It really shouldn't be just a fall flavor. 

I am fairly new to almond milk. I completely love it. It's very easy to go dairy free when such a fantastic milk exists. 

Pancakes are always a favorite and I've been making them a LOT in the mornings.  They are a great meat free choice and making them dairy free is even better.  I would have used whole wheat flour if I had it to make it even more nutritious. 

These weren't the prettiest of pancakes but they were delicious and quite filling. 

Pumpkin Spice Pancakes Vegan Recipe
Adapted from Minimalist Baker
  • 3/4-1 cup* unsweetened vanilla almond milk + 1 Tbsp lemon juice
  • 1/3 cup packed pumpkin puree
  • 1 Tbsp vegan butter (such as Earth Balance), melted (or sub grape seed or coconut oil)
  • ½ tsp pure vanilla extract
  • 3 Tbsp brown sugar
  • 1 Tbsp maple syrup
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/2 cup flour 
  • 1/2 cup oat flour (I put oats in the food processor)

  1. Preheat pan to medium heat. You want the surface to be hot but not screaming hot.
  2. Combine 3/4 cup milk and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
  3. Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
  4. Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
  5. Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. 

No comments:

Post a Comment