Vegan pumpkin pancakes for Sunday brunch

Carlsbad, California

Hello Ladies,

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!

Vegan pumpkin pancakes

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!

Ingredients

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)

FOR COOKING

  • Vegetable oil or oil spray

Instructions

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!

 

 

Vegan pumpkin pancakes - pouring maple syrup

 

 

BON APPETIT!!!

Vegan pumpkin pancakes - ready to eat

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22 thoughts on “Vegan pumpkin pancakes for Sunday brunch

  1. Nancy November 7, 2014 at 5:38 pm Reply

    Pumpkin pancakes sound like the perfect meal for a fall brunch! They sound perfectly spiced and healthy too. 🙂 Love the topping of apples too. Thanks for sharing them with all of us celebrating Fiesta Friday at Angie’s!

  2. Nigel Williams November 7, 2014 at 7:01 pm Reply

    It’s a great photo. They look delicious! N

  3. Loretta November 7, 2014 at 9:39 pm Reply

    Welcome to Fiesta Friday Beth, and thanks for bringing your vegan pumpkin pancakes to the party. I love all the ingredients, they look so fresh and healthy. There’s nothing like pancakes for breakfast on a weekend eh! Enjoy your weekend.

  4. Suchitra November 7, 2014 at 11:08 pm Reply

    A nice and interesting change from the regular pancakes!

  5. The Novice Gardener November 8, 2014 at 3:36 am Reply

    Pancakes are my favorite breakfast! THE favorite! Especially topped with fruit sauce. I love them so much I sometimes have them for dinner. I’m so glad I can now make them healthier, with flaxseeds and pumpkin. That way I can indulge and not feel so guilty :D.

    • Beth @ Culinary Correspondence November 8, 2014 at 4:30 pm Reply

      Pancakes for dinner? You’re a genius!!! Thanks for stopping by – I was drooling over your waffles the other day…. they are definitely on the Fall brunch list! Thanks again for organising such a fun party 🙂

  6. Anjana @ At The Corner Of Happy & Harried November 8, 2014 at 6:38 am Reply

    The pancakes look amazing!

  7. Jan November 8, 2014 at 8:41 am Reply

    With all the great things you ladies are posting-sounds like I won’t have to do much cooking over the holidays. Looking forward to these a whole lot!

    • Beth @ Culinary Correspondence November 8, 2014 at 4:31 pm Reply

      Glad you like them! For sure we should all pitch in to help with the cooking 🙂 Is canned pumpkin easy to find in France or should I bring some back?

  8. spiceinthecity November 8, 2014 at 9:33 am Reply

    Wow, these look just perfect for brunch!!

  9. Jan November 11, 2014 at 12:33 pm Reply

    We can use fresh pumpkin-or go on a hunt for canned in Paris-I have a couple of ideas and will let you know if I find it or need you to bring some. Deal?

  10. Emily @ culinarycorrespondence.com November 15, 2014 at 11:46 pm Reply

    mmmmmmmmmmmmmmmmmmmmmm…… YES!

  11. Hanin November 17, 2014 at 7:21 am Reply

    Beth! Your pictures look amazing! the recipe looks delicious!
    Since we have a new tradition in the Williams Jr family: Thomas is in charge of saturday morning brunch, I will definitely suggest we have this next time!
    We will let you know how it goes 😉
    Bisous

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