Pumpkin Pancakes

Pumpkin spice every thing season is here! Try these out for breakfast. Double the recipe and freeze what you don’t eat for a quick and easy breakfast. Take them out the night before or thaw them in the microwave. Serve with syrup, fruit or whipped cream; whatever strikes your fancy.

With thanks to The China Study Cookbook, Leanne Campbell

Makes 1 dozen pancakes     Prep Time: 20 minutes

2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 Tbsp pumpkin pie spice
2 egg replacers (2 Tbsp ground flaxseed meal with 6 Tbsp water*)
2 cups non-dairy milk
1/2 cup pumpkin (canned or pureed)
5 Tbsp maple syrup
1/2 tsp vanilla extract
  1. Preheat a nonstick skillet or griddle over medium-high heat.
  2. Combine flour, baking soda, baking powder, salt and pumpkin pie spice in a large mixing bowl. Set aside.
  3. In a separate medium bowl, mix egg replacers, non=dairy milk, maple syrup, and vanilla extract.
  4. Combine the wet and dry ingredients and stir just enough to remove any lumps. The batter should be pourable; if it seems to thick, add more milk.
  5. Use a 1/4 cup or 1/3 cup measuring cup to measure and pour small amounts of batter onto the heated surface. Cook until the top bubbles, about 2-3 minutes. Turn with a spatula and cook the second side until golden brown. Serve immediately.


*ground flaxseed meal can be found at the bulk food store. I like to use flaxseed and water as it is quick and easy.



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