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For the fifth and final day of a week without cereal I went with pumpkin pancakes. Like waffles, pancakes can easily be made ahead of time and put in the toaster in the morning. This recipe is adapted from the Pumpkin Pancakes recipe in Vegetarian Classics by Jeanne Lemlin

3 teaspoons egg replacer (such as Ener G)

2 tablespoons soy milk

1/2 cup pumpkin puree

1/4 cup canola oil

2-1/4 cup soy milk

1 cup whole wheat pastry flour

1-1/4 cup unbleached flour

1/4 cup sugar

2-1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon allspice

1/4 teaspoon nutmeg

Vigorously whisk egg replacer and soy milk in a small bowl, set aside. In a medium size bowl whisk the pumpkin, oil and milk until combined. Add flours, sugar, baking powder, salt, cinnamon, allspice and nutmeg and mix until smooth. Lastly, mix in the egg replacer mixture until fully incorporated. Cook pancakes in a lightly oiled pan or skillet. Serve with maple syrup.

Seriously, these are the best pancakes ever. It’s true, my kids said so.

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