Sunday, October 24, 2010
Hooray for fall! These pumpkin pancakes are hearty, warm, filling, and spiced to perfection! The book recommends a cranberry sauce of sorts but I created a little delicious concoction of my own with Maple Syrup, Earth Balance Butter, Pumpkin Pie Spice, Cranberries & Walnuts.... heated on the stove until bubbly and thick. PERFECTION!
I also tweaked the flour, instead of doing a full cup of all purpose flour, I did have spelt four and have regular. They turned out great, so either way it fantastic.
(This is an AMAZING book, every recipe sounds better than the next, I highly recommend running out and buying it! Hurry! Buy "Vegan Brunch")
3/4 cup pureed or organic canned punpkin
2 tablespoons canola oil
3/4 cup of almond milk (any nondairy milk will do)
1/2 cup of water
2 teaspoons apple cider vinegar
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
In a large mixing bowl, whisk together pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla. Add the flour, baking powder, salt and spices. Mix until there are very few clumps left. As usual, be careful not to over mix.
Preheat a large nonstick skillet or griddle over medium head for atleast 3 minutes.
Spray the pan with a light coat of cooking spray. Pour pancakes in 1/2 cup measurements, one at a time, and cook until the top looks somewhat dry (about 3-4 minutes, or so). Flip over and cook for another minute.
Transfer to a plate covered with tinfoil to keep pancakes warm while you prepare the others!