Pumpkin Pie Pancakes
Serves 4
1 ½ cups unbleached all-purpose flour
3 tbsp sugar
1 tbsp baking powder
½ tsp salt
¼ tsp pumpkin pie spice
1 ¼ cups soymilk
1/3 cup canned pumpkin
1 tbsp corn oil
1. In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
2. In a food processor or blender, combine the soymilk, pumpkin puree, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
3. Preheat the oven to 200. Heat a lightly oiled nonstick skillet over medium heat. Cook on one side until small bubbles appear on top, about 2 minutes. Flip the pancakes and cook until the other side is lightly browned, about 1 minute more. Keep the cooked pancakes warm in the oven while you prepare the remaining pancakes.