Pumpkin Season!

I love pumpkin.  So, when fall treats are pumpkin-flavored, I go overboard.  A few weeks ago, I bought pureed pumpkin from Costco (it’s just pumpkin in those cans!)  I’ve been dreaming about what to make, until yesterday morning when I had pancakes after the BRC run … that is when I decided that I wanted to make vegan pumpkin pancakes!  Oh, and they were delicious.

Wet Ingredients:

1. 3 cups soy milk
2. 2 cups pumpkin
3. 1 (frozen) banana
4. 1 teaspoon almond extract

Dry Ingredients:

1. 4 cups all purpose flour
2. 4 tablespoons light brown sugar
3. 1 Tablespoon baking powder
4. 2 teaspoons baking soda
5. 2 teaspoons ground cinnamon
6. 2 teaspoons ground ginger
7. 1 teaspoon salt
8. 1 Tablespoon nutmeg / allspice mix (I ground 1 nutmeg + 10 allspice and scooped 1 Tablespoon from that mixture)

I put the dry ingredients in the kitchen-aid mixing bowl, and the wet ingredients in a bowl that had a pouring spout.  After mixing the wet ingredients together, I realized I didn’t have any maple syrup, so I called the baking hotline … aka Alana … who told me to just mix it all and leave it in the fridge while I run to the store.  She says pancakes get fluffier if the batter is left sitting in the fridge for a few hours (or even overnight).  So, I slowly poured the wet ingredients into the dry as the kitchen-aid was on the lowest setting. Then, I put the batter into the fridge as I went to the store to get maple syrup.  I used 1/4-cup measuring cup to portion out the pancakes.  They were extremely fluffy, and delicious.

This made about 30 pancakes, so about 10 servings.  I froze leftovers for easy breakfast, but perhaps the recipe should be halved.  I ate my pumpkin pancakes with pure maple syrup and pomegranates (heated in the microwave).  Yum!

Tags: fall, pancakes, pumpkin, recipe, vegan