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Pumpkin Pancakes
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Recipe Summary Pumpkin Pancakes
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.Ingredients | Light Vegan Breakfast Recipes
1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
Directions
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Info | Light Vegan Breakfast Recipes
prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
12 pancakes
