12/17/2014

vegan pumpkin pancakes

Yum

So I figured since so far this fall/soon-to-be winter, we have already had vegan pumpkin waffles (hm, guess I should consider sharing that genius recipe so, coming soon!) and have gone through several rounds of this vegan pumpkin pie. Several, with not an ounce of shame in sight. There have also been these which are gluten-free but no one will know the difference.


And I'm into waffles. Like, dangerously into waffles. Could eat waffles every day kind of danger, if you catch my drift. French toast and I are friends, too. But pancakes: oh, pancakes. There's something so deliciously better about them, and why? Because I can never, ever make them. Diners rule the pancake-making world. My dad has flipped a handful of pretty perfect pancakes. But I have no luck. My pan is always too hot or my batter is always too thick. Something always gets in the way of me producing a perfectly golden, fluffy pancake. (This time wasn't much of an exception. They were good, but I burnt a lot of them, because that is my cross to bear. I can accept it. If you can do better at keeping your pan an even temperature, these will make you, and all the vegans who know you, very happy.)


For this recipe, you'll need:

2 cups whole wheat flour
1 tablespoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
2 cups almond milk
1 teaspoon apple cider
1 cup pumpkin purée
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract

In a medium bowl, vigorously whisk your apple cider vinegar into your almond milk until it gets visibly frothy. Allow to rest for a moment. Meanwhile, in a large bowl, whisk together your flour, baking soda, sugar, salt and spices. Add your pumpkin purée, coconut oil and vanilla to your resting wet ingredients and whisk to combine.


Quickly add your wet ingredients to the larger bowl of dry ingredients and fold together without over-mixing. Apparently this can be one of the pitfalls that keeps you from perfect pancakes: now we know.

Once the batter is combined, don't allow it to rest or it will get too thick. Heat a large skillet over medium heat, greasing well with more coconut oil or your preferred anti-stick method. I like coconut oil for pancakes even if I'm not making a vegan variation because it let's the pancakes get nice and crisp around the edges.


Drop 1/4-1/2 cupfuls of batter into the hot pan and allow to cook until bubbles begin to form in the center of each pancake. Once the bubbles begin to pop (on their own, not with the assistance of your spatula, I see you), flip and allow to cook for one more minute on the opposite side.


These go great served with a sprinkling of nuts and, of course, maple syrup and pumpkin are fast friends. Perfect for cold weekend mornings or a brunch party -- everyone else is into those, right?