Pumpkin Spiced Pancakes (vegan)

[Guest guest]

Pumpkin Spiced Pancakes

 

1/2 cup canned puréed pumpkin

1/2 cup yellow cornmeal

1/2 cup unbleached flour

1/4 cup brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cardamom

1/2 teaspoon pumpkin pie spice

1 teaspoon grated orange peel

2 teaspoons finely chopped candied ginger (optional)

1/4 cup water

1 tablespoon vegetable oil

3/4 cup plain or vanilla soymilk

 

Combine the pumpkin with the dry ingredients. Mix

water, oil, and soymilk and add to pumpkin mixture.

Beat just until smooth. Heat griddle or frying pan and

oil lightly. Use about 1/4 cup of batter for each

pancake. Cook until bubbles appear, then turn. Remove

when pancakes are golden and slightly firm to the

touch.

Top with thinly sliced fresh fruit such as peaches,

strawberries, or bananas. Hot maple syrup and veggie

bacon would make this into a special-occasion brunch

dish.

Serves 6.

 

 

 

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