Tuesday, July 6, 2010

Vegan Pumpkin Pancakes


vegan-pumpkin-pancakes.jpg
People often ask me why I make so many vegan recipes. There are actually tons of reasons, one being that I have several vegan friends, so I frequently cook for them.

This recipe is being submitted for a special friend who happens to take a Gluten and Dairy free lifestyle. Jenn this one is for you!! Hope you can have all the ingredients ???

But the second reason is that so many kids today have allergies to a variety of foods, many specifically to dairy and eggs. Since vegans don’t eat any animal products or foods made by animals such as honey, these dishes are good for some kids with specific allergies. (LIKE MINE)

I made these pancakes for a bunch of friends who aren’t vegan and they didn’t know that they were dairy and egg free until they had cleaned their plates . Light as feathers, but with tons of depth of flavor and added texture from the spelt or buckwheat, these pancakes are a real treat. I actually served them for dessert later that night and the kids had a blast eating them with their hands and dipping them in syrup. See, pancakes really can be enjoyed morning, noon and night!

Vegan Pumpkin Pancakes (Makes 18 Pancakes)

1 Cup Gluten Free Flour
1/2 Cup Buckwheat or Spelt Flour (I tested both versions and they were equally delicious)
      - Jenn was unsure if you were able to have this?
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Cinnamon
1/2 Tsp Salt
1 1/4 Cup Rice Milk (you could also use soy or almond milk)
1 Tbsp Maple Syrup, plus extra for serving with pancakes
1 Tbsp Vegetable Oil, plus extra for greasing the pan
1/2 Cup Pumpkin Puree, canned


1. Mix the dry ingredients in a bowl.
2. Mix the wet ingredients in a separate bowl.
3. Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
4. Heat a griddle or large saute pan over medium heat and lightly
grease with oil.
5. Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
6. Flip the pancakes and cook another 2 minutes.
7. Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
7. Serve with maple syrup and enjoy.

1 comment:

  1. Thank you Miss A ! you are an amazing lady with ah eart of gold ! always thinking of others ! Kudos to you ! I am going to print this out and give it a try ! :)

    ReplyDelete