I have been craving pancakes for months now. Running across a new pancake recipe somewhere in the blogging world is almost a daily occurrence. I have bookmarked several of these recipes, but have put actually making pancakes on the back burner (no pun intended ). Well, this past Sunday I decided that the procrastination had to stop. I was going to make my first batch of pancakes, and I was going to make them dairy-free. And so became a delicious batch of…
Vegan Pumpkin Pancakes
Slightly adapted from this recipe.
Servings: 1 (makes 4 4-inch pancakes)
3/4 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 packet Truvia (or other natural sweetener or sugar)
3/4 cup unsweetened almond milk
1/2 TB 100% maple syrup (not pancake syrup)
1/2 tsp vanilla
2 TB pure pumpkin (not pumpkin pie mix)
1. Combine and mix all of the dry ingredients in a large mixing bowl.
2. Combine and mix all of the wet ingredients in a medium mixing bowl.
3. Gradually add the wet ingredients to the dry ingredients and stir until well-combined.
4. Heat a griddle (I used my brand new griddle pan for the first time!) or large skillet over medium heat.
5. Spray the griddle with cooking spray.
6. Pour 1/3 cup of the batter onto the griddle (I made 2 pancakes at a time). Cook until the edges begin to get golden brown and the top starts to bubble. Flip the pancakes and cook an additional couple of minutes, checking every so often until both sides of the pancake are golden brown.
7. Top your stack of pancakes with your desired toppings.
I chose to top two of my pancakes with my beloved Trader Joe’s pumpkin butter and decided to try the other two plain.
When I was down to my last pancake I added a bit of 100% maple syrup.
Let’s just say, I liked the pancakes all three ways. The pumpkin butter made them extra pumpkiny and the maple syrup was a more traditional take on pancakes. These pancakes can certainly stand alone and be eaten plain, as well.
I ate my pancakes for dinner (there is something so tasty about breakfast for dinner), but they would also be the perfect Sunday morning brunch meal.
A side of fresh blackberries and Cuties mandarin oranges accompanied my pancakes. I can never get enough of the Cuties!
In the future I would love to try substituting peanut butter for the pumpkin, or adding in vegan chocolate chips. Both sound mighty delicious!