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.
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.