Saturday, October 20, 2012

Pumpkin Pancakes

I love this time of year-- it's football season, sweater season, boot season and squash season.  Watching Saturday Night Live last weekend, they sang a song about how this time of year everyone makes everything pumpkin flavored, and I have to admit, I am guilty of being one of those people.

Pumpkin season has begun with pumpkin pancakes:

you'll need:
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1.5 t baking powder
  • 1 t baking soda
  • 1 t allspice
  • 1 t cinnamon
  • 1/2 t ground ginger
  • 1/4 t nutmeg
  • 1/8 t cloves
  • 1/2 t sea salt
  • 1 cup pumpkin puree
  • 1 T ground flax plus 3 T warm water (or 1 egg)
  • 2 T apple cider vinegar
  • 2.5 cups vanilla almond milk (or normal dairy milk)
  • 1 T agave
First add flax to warm water in a small bowl and let sit to thicken.  Mix together all dry ingredients in one bowl and the wet ingredients (pumpkin, milk, vinegar, agave) in another bowl.  Stir flax mixture into wet ingredients.  Add wet to dry and stir just until mixed together.  

Pour batter into hot pan sprayed with cooking spray or brushed with canola oil.  If batter is too thick, add more almond milk a few tablespoons at a time until thin enough.  I had to add about 3 or 4 more tablespoons.

Serve with chopped walnuts, powdered sugar, and pure maple syrup.

I will have pancakes for breakfast all week!

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