Since many of us are in a pumpkin mood, I decided to make pancakes—pumpkin style! This is a great recipe, perfect for those cold Fall mornings!
And they freeze well--easy to warm up on another day.
- 1 1/2 cups almond milk
- 1 cup pumpkin puree
- ¼ c. flax egg substitute
- 2T vegetable oil
- 1T vinegar
- 3 cups all-purpose flour (I used sprouted spelt flour—it’s awesome!!)
- 2t. vanilla extract
- ¼ cup brown sugar
- 1/2 teaspoon ground ginger
- 1 t. ground cinnamon
- 1 t. ground allspice
- 1 t. baking soda
- 2 t. baking powder
- 1/2 t. salt
Mix all dry and wet ingredients separately then combine, stirring together in a large bowl. Fire up the griddle and pour out the batter—about ¼ cup per pancake. They don’t take long to brown, so have a platter ready to place them upon.
Serve warm with maple syrup. Oh, and almond butter for a delicious treat!
The artwork included was created by a close friend who enjoys stuff like 'graphic design'---he made our VeganDozen pic as well!!
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*Image courtesy Flickr Creative Commons.