Super fluffy pumpkin pancakes.
For brunch, I made some delicious pumpkin pancakes, adapted from Bittersweet, which is hands-down my favourite vegan food blog. Here's the recipe; it's enough for about 4 to 6 people, depending on how hungry you all are!
Pumpkin Pancakes
2 cups soy milk
1/2 cup water
12 tbsp pumpkin
8 tbsp granulated sugar
5 tbsp canola oil
2.5 cup all purpose flour
5 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
Mix together wet ingredients.
Sift in dry ingredients and stir until just combined (don't over mix).
Lightly grease a frying pan, preferably using a spray oil for even coverage. Allow pan to get hot on a medium heat before adding batter.
Drop just less than 1/4 cup of batter onto the pan. Quickly and roughly smooth out to ensure even cooking, then leave them undisturbed until the edges firm up and bubbles form (after about 2 or 3 minutes of cooking).
Flip and cook for another minute or two on the other side.
You can keep them warm in the oven on its lowest setting until the whole batch has been cooked, or serve them as they're ready if everyone is hungry and impatient. Enjoy!
Pumpkin Pancakes
2 cups soy milk
1/2 cup water
12 tbsp pumpkin
8 tbsp granulated sugar
5 tbsp canola oil
2.5 cup all purpose flour
5 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
Mix together wet ingredients.
Sift in dry ingredients and stir until just combined (don't over mix).
Lightly grease a frying pan, preferably using a spray oil for even coverage. Allow pan to get hot on a medium heat before adding batter.
Drop just less than 1/4 cup of batter onto the pan. Quickly and roughly smooth out to ensure even cooking, then leave them undisturbed until the edges firm up and bubbles form (after about 2 or 3 minutes of cooking).
Flip and cook for another minute or two on the other side.
You can keep them warm in the oven on its lowest setting until the whole batch has been cooked, or serve them as they're ready if everyone is hungry and impatient. Enjoy!