I wanted to bring something with pumpkin to this week’s Fiesta Friday hosted by the wonderful Novice Gardener!
One of my favorite things to do when we’re in Carlsbad is to make Sunday brunch at home. It all started last year when I bought a waffle iron and promised the Man that I would actually use it! Initially our Sunday brunches looked like this: waffles, fried eggs and cheddar on English muffins, with a heaping side of bacon. Calorie bomb, right? As we’ve become more health conscious the menu has evolved to look more like this: buckwheat waffles, fruit and scrambled eggs.
Last week I thought I’d mix things up a little and try a recipe for vegan pumpkin pancakes from The China Study Cookbook by Leanne Campbell (which is on my Christmas wish list). It was a total success!
There are a few options/substitutions for ingredients in the original recipe. What follows is how I made the recipe as well as some tips. For animal protein eaters, don’t be put off by the “vegan” these are absolutely delicious!
FOR PANCAKES (makes about 12)
- 2 cups wholewheat flour (original recipe calls for wholewheat pastry flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon pumpkin spice mix (This might be tough to find in Europe, but you can make your own)
- 2 tbsp ground flaxseed + 6 tbsp water (this is an “egg replacer”)
- 2 cups unsweetened plain almond milk
- 1/2 canned plain pumpkin
- 5 tbsp maple syrup
- 1/2 tsp vanilla extract
FOR TOPPING (OPTIONAL)
- 1 granny smith apple, chopped (tip: to keep the apple from turning brown, put it in a cup of water + 1 tbsp of lemon juice)
- 1/4 cup walnuts, chopped
- Maple syrup (LOTS of maple syrup)
- Vegetable oil or oil spray
Start warming your pan/skillet to medium/high heat.
Mix all the dry ingredients (except ground flaxseed) for pancakes in a large bowl. Set aside.
In another bowl, mix all of the other ingredients for pancakes.
Pour the wet ingredients into the dry and mix well. It’s ok if it’s not completely smooth but there shouldn’t be any big lumps left.
Oil your pan and pour 1/4 cup of batter. I used a non-stick pan but still needed the oil!
Cook until bubbles form at the top of the pancake and then turn to cook on the other side. A few cooking tips:
- Make sure your pan isn’t too hot… I ended up burning the outside of the pancake while the inside was completely raw!
- These take a little longer to cook than regular pancakes – be patient, it’s worth it
Top with apples and walnuts if using and serve immediately. Douse pancakes in delicious maple syrup!