Pumpkin season is here!!! ππππ
Anyone else is excited as my household and I (especially) when it comes to pumpkin season??? πππ
When pumpkin season is here, my kitchen is busy with pumpkin cookies, pumpkin bread, pumpkin chili, etc I am crazy on pumpkins!! You will see πππ – Meaning, expect tons of pumpkin related blogs in coming days!
This following pancake recipe is my go to recipe during my non vegan days. I tweaked and it works perfectly π
Both of my boys love these pancakes as they are fluffy, and since they are vegan pancakes, win win!
Dry:
2 c flour
2 tbsp coconut palm sugar
1 tbsp BP
1 tsp cinnamon powder
A pinch or two salt
A pinch or two ginger powder
A pinch or two freshly grated nutmeg
Wet:
1 3/4 c almond milk
1/2 c puree pumpkin (not pumpkin pie filling) – homemade or storebought
2 tbsp vegetable oil
2 flax egg (I haven’t try it with aquafaba, think it might work too)
Mix dry, mix wet, separately
Pour wet mixture into dry mixture, stir just to moisten (your battery should somewhat lumpy)
Heat nonstick pan, brush lightly with oil
Pour batter 1/4 c at a time, 1 minute on each side
Serve with maple syrup
Yummooo
π Thanks for looking!
Pumpkin Pancake
Ingredients
Dry
- 2 c flour
- 2 tbsp coconut palm sugar
- 1 tbsp BP
- 1 tsp cinnamon powder
- A pinch or two salt
- A pinch or two ginger powder
- A pinch or two freshly grated nutmeg
Wet
- 1 3/4 c almond milk
- 1/2 c puree pumpkin not pumpkin pie filling – homemade or storebought
- 2 tbsp vegetable oil
- 2 flax egg I haven’t try it with aquafaba, think it might work too
Instructions
- Mix dry, mix wet, separately
- Pour wet mixture into dry mixture, stir just to moisten (your battery should somewhat lumpy)
- Heat nonstick pan, brush lightly with oil
- Pour batter 1/4 c at a time, 1 minute on each side
- Serve with maple syrup