Pumpkin Pancakes (vegan safe)

First off, I am not among those people who reserve pumpkin spice for October. That is an aberration. Second, I will be eating these every morning, it’s official. Thanks to the pumpkin, they’re light enough to eat more than two! Want to make a batch yourself? Here’s how:

Ingredients:

Dry

  • 1 ¼ cup whole wheat flower
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • cinnamon
  • nutmeg

Wet

  • 1 ½ cup of well cooked pumpkin
  • 1/3 cup soy (or other) milk
  • 2 tablespoons agave or maple syrup
  • chestnut oil
  • toppings (jam, chocolate, syrup, frog’s breathe)

Step 1: mix dry ingredients in a bowl together.

Step 2: mash pumpkin until only slightly chunky, then add wet ingredients.

Step 3: heat and oil pan. Use a soup serving spoon to slowly pour batter onto pan for each pancake.

Step 4: cook on one side until bubbly, then turn over and cook until golden.

Step 5: serve with topping and eat in front of Dead & Breakfast.

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