Fall = Pumpkin!!

Pumpkin Pancakes!!

 

Breakfast is my favorite meal of the day and Fall is my favorite season.  So pumpkin pancakes this fall morning are just perfect.

 

This recipe comes from a book titled "Vegan Brunch".  It was a huge hit in my house, especially with both kids.

 

 

 

Ingredients:

3/4  Cup pureed pumpkin
2  tbsp canola oil
3/4 Cup almond milk (any nondairy)
1/2 Cup water
2 tsp apple cider vinegar
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 Cup all-purpose non bleached flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground clove

 

In a large mixing bowl, whisk together pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla.  Add the flour, baking powder, salt and spices.  Mix until there are very few clumps lefft. As usual, be careful not to overmix.

 

Preheat a large, hevavy-bottomed, nonstick skillet over medium heat for a least 3 minutes.  Coat pan with a light coat of oil (I used Earth Balance).  Pour pancakes in 1/2 cup measurements, one at a time, and cook until the top looks dry.  Flip over and cook for another minute.  Top with pecans, Earth Balance and Pure Maple Syrup. 

 

It's like fall on a plate for breakfast!