Wednesday, May 11, 2011

Vegan Whole Wheat Pumpkin Pancakes

{I LOVE pancakes}

...yet I always used to feel terrible after eating them. Perhaps it was all of the buttermilk and fat in the pancakes, or the fact that I can scarf down way too many at a time.

Solution: make your own vegan pancakes! Want to up the ante? Make them with fresh fruit!

These are super scrumptious and happen to not make you feel like you just ate a bunch-o-pancakes after eating them! WIN!

This is a family recipe for Vegan Whole Wheat Pumpkin Pancakes:

Warning, this makes 20 pancakes: We often cut this recipe in half.

2 1/2 cups whole wheat flour
2 1/2 cups water
1/2 cup soy milk or almond milk
2 tbs baking powder
1 tsp salt
1/2 cup pumpkin

from 1 small pumpkin. Sugar pumpkins are great for this. Roast the pumpkin for 1 hour at 350 degrees
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp apple cider vinegar (or white vinegar)

First prepare the pumpkin pulp: Preheat over to 350 degrees. Cut pumpkin in half and clean out seeds (and roast these bad boys up!) Place pumpkin face down on cooking sheet and cook for about an hour. Scoop up pumpkin pulp and set aside to cool. You can also freeze the pulp to use in other recipes (soups, ice cream, curries, cookies etc!)

Using a food processor, blend the pumpkin until relatively smooth.

We roasted a couple of different variety of pumpkins at once, look at the difference in color!

In a large mixing bowl combine:
Soy milk and vinegar let it sit for 5 minutes so it can curdle.
Stir together pumpkin spices, water and milk.
Add remaining ingredients and stir until just moist.
Let sit 5 minutes to rise and then slightly stir again.
Let sit five more minutes...then prepare.

Your mixture should be pretty smooth.

Put a small amount of olive oil onto a medium hot skillet, make sure skillet is heated thoroughly before adding batter. If you make pancakes often you know that the first pancake or two is usually an absolutely bust. Don't get discouraged!

Heat pancake without touching it until the middle has a good amount of bubbles and the bottom starts to set up.

Like this!

Flip pancake over and heat remaining side for a few minutes until that side sets up.

Flip one more time for good measure and allow to warm for about 30 seconds before transferring to a plate.


I like to eat them as is, but you can always slap some earth balance or maple syrup on them!

You can use the left over pumpkin pulp for ice cream, pies or soups! More pumpkin recipes to come!


1 comment:

  1. These look delicious! I'll have to give them a try.