pumpkin spice pancakes

One of our neighbors gave us an early Christmas gift, Robin Robertson’s Vegan Planet.  This is a wonderful resource for those new to plant-base eating and contains a variety of protein basics, including a recipe for making seitan from scratch, next on my “must try” list. For those of you who do not know this, seitan is a wheat protein that can be fried, made into a loaf, cubed….a very versatile protein source.

Of course we had to try a few recipes from this new resource…  One morning we made pumpkin pancakes.   I had to make a few changes to fit our dietary needs but the outcome was quite delicious!

This recipe is perfect for guests and is a great way to use up leftover pumpkin from the Black Bean and Pumpkin Chili recipe. I freeze all leftover pumpkin- it NEVER goes to waste in my kitchen.

Pumpkin Spice Pancakes

1 1/2 cups all-purpose flour            1/2 teaspoon salt
3 Tablespoons raw sugar                 1 1/4 cups nondairy milk
1 Tablespoon baking powder           1/3 cup solid packed pumpkin puree
1 teaspoon pumpkin pie spice         1 tablespoon unsweetened applesauce

In a large bowl combine flour, sugar, baking powder, pumpkin pie spice, and salt. Set aside.

In a food processor or blender, combine the nondairy milk, pumpkin puree, and oil/applesauce and process until well-blended. Pour the wet ingredients into the dry ingredients, mixing until just combined.

Cook as you would any pancake – be it on a griddle or in a cast-iron pan. We only use cast iron……

And, yes, non-vegans love these….and if you add a few handfuls of vegan chocolate chips…oh my…..

Do these freeze?  You betcha!  We make double batter and freeze the leftovers.

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Author: mduggan10

I have lived in a Victorian-era house, spent several years living on a boat, and now live at the top of a mountain. Throughout his all, I have been a coffee snob, a whole foods snob, and an instructional designer.

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