Pumpkin makes yet another appearance on the menu. This time it’s in pancakes and I’m loving this recipe. Mom mentioned that she’s been seeing a Denny’s commercial advertising pumpkin pancakes and asked if I could make some. Always up for a culinary challenge, not to mention the shelf of pumpkin puree in the freezer, I went to work. And it really wasn’t too much work either. Any plant-based pancakes I’ve tried in the past came out gummy, so I was a little skeptical at first, but my reservations were quickly dispelled. I used a recipe that I found on the Huffington Post’s website and made a few changes. I used a mixture of all-purpose and whole wheat pastry flours, cut back on the coconut oil and added some baking powder to give the pancakes a fluffier texture. The result? The pancakes came out light, fluffy and delicious. If you love pancakes, you’ve got to try these. Thanks for being Vegi-curious.
2 cups all-purpose flour (or 1 cup all-purpose flour plus 1 cup whole wheat pastry flour)
1 tablespoon baking powder
1 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups almond milk, warmed to room temperature
1 teaspoon apple cider vinegar
1 cup pumpkin purée
2 tablespoons melted coconut oil, plus extra for the griddle
1 teaspoon vanilla extract (optional)
Whisk the flour, baking soda, sugar, salt, cinnamon, and nutmeg together in a large mixing bowl.
Heat a griddle over medium heat, and grease it lightly with coconut oil.
In a medium mixing bowl, whisk together vigorously the almond milk and apple cider vinegar until the mixture is a little frothy. Mix in the coconut oil, the pumpkin, and the vanilla.
Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth. Allow the batter to sit for a few minutes. Use a 1/4 cup dry measuring cup to ladle the batter onto your griddle. Once you see bubbles at the top of your pancakes and their edges begin to turn golden, they’re ready to flip. Flip the pancakes and allow them to cook for a few minutes on the other side.
Serve the pancakes with maple syrup.
Serves 4 to 6.
23 Nov 2014