Pumpkin pancakes can often be too sticky and not cook through throughly. These pancakes are thick, but fluffy, and perfect for rainy mornings.
3/4 cup flour
1/2 cup graham cracker flour (3 rectangle crackers)2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 tablespoons brown sugar
1/2 cup pumpkin puree
1 cup soy milk
1 tablespoon oil
Sift the dry ingredients: flour, graham flour, baking powder, salt, pumpkin pie spice, and brown sugar.
Then add the soymilk and pumpkin puree.
Mix well. Add nuts, if desired, and stir well.
Cook over a medium, oiled skillet until the edges are start to dry and bubbles have formed in the middle of the pancake.
Flip and cook about 2-3 minutes or until cooked through. Add oil to the skillet before each pancake.
Serve with your favorite vegan butter and maple syrup.
4 comments:
Wow these look delicious I have to try-thanks for this!
These sound so good! I wonder if straight up graham flour would work?
Melisser - I bet graham flour would work. Give it a try and let me know how it works.
I made this recipe on my Lodge griddle
and I LOVED IT!!!!!!!!!!
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