pseudomatic (pseudomatic) wrote in vegancooking,

pumpkin pancakes

For breakfast today, i felt like having something delicious, feel-good, and also healthy. i decided to experiment, and the outcome fit the bill exactly.  This recipe is going into my recipe book as a perfect autumn sunday breakfast.

Pseudomatic's Pumpkin Pancakes!

1/4 C puréed pumpkin
1/4 C oil
up to 2 cups soy milk
1, 1/2 tbsp molasses
cold water
extract of vanilla

1 C whole wheat flour
1/4 C white flour
1, 1/2 tsp baking powder
2 tsp pumpkin spice
1/2 tsp ground cinnamon
dash salt

Stir together dry ingredients in large bowl, and in a 2 C measuring cup, whip together the pumpkin, oil, molasses, vanilla.  In the same measuring cup, pour in soy milk up to the 2C mark, so that you have 500ml of liquid.  Pour the liquid ingredients into the dry, mix with a wire whisk.   Add water by tablespoons until batter reaches desired consistency.  Cook like regular pancakes.  They were crisp outside, moist inside, and I think it could have used a bit more pumpkin, in which case I would use 1/3 cup pumpkin and less oil.

Tags: breakfast foods-pancakes/waffles, vegetables-squash-pumpkin
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