The weather turned cooler last week and I had picked up some canned pumpkin a few weeks ago when I found it since I had such trouble finding it last year and I heard again that it may be scarce to find. I think I have about 8 cans of the stuff right now 🙂 Funny thing is that I never liked pumpkin anything growing up and I still despise Pumpkin Pie.
1 1/2 c AP flour (I used whole wheat and it made the pancakes a little dense, next time I’ll try 1/2 ww)
3 T Sugar
1 T Baking Powder
1/2 t Salt
1/4 t Pumpkin pie spice (I used a combo of nutmeg and cinnamon)
1 1/4 Soy Milk
1/3 c Canned Pumpkin
1 T Oil
Combine flour, sugar, baking powder, salt and spices. In a food processor or blender combine milk, pumpking and oil and process until well blended. Add to dry ingredients and mix with a few swift strokes until just combined.
Heat a lightly oiled griddle over medium heat. Ladle 3 T of batter onto griddle. (I had to use the back of the spoon to spread them out, so next time I will thin out the batter a little more). Cook on one side until small bubbles appear on top and flip (for some reason mine never got bubbles, but it was very obvious when they were done). Top with some Pure Maple Syrup, or if you are feeling a little indulgent, some Nutella!
Zane was so excited when I told him we were having pancakes. I think Nate equally enjoyed them since he ate two! I’ll have to post the Banana Pancake recipe too, they were even better!
Recipe from Vegan Planet