If you're anything like me, you bought several cans of pumpkin puree just in case you needed to make 8 pumpkin pies for Thanksgiving. But you didn't need to make 8 pumpkin pies, and now you have more cans left over than you really know what to do with. You could stick them in the back of your cupboard until the next Thanksgiving rolls around, or you could use them now to make a delicious breakfast that will leave you all toasty and warm inside.
These pancakes are perfect for those chilly winter mornings (or nights) when all you really want to do is cuddle up in your favorite blanket and drink warm apple cider or hot cocoa.
Pumpkin Pancakes
*adapted from the Better Homes and Gardens pancakes recipe
Ingredients:
1 cup non-dairy milk (soy/rice/almond)
1 teaspoon apple cider vinegar
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs worth of egg substitutes (such as Ener-G Egg Replacer)
2 tablespoons cooking oil
1 cup pumpkin puree
Directions:
In a small bowl combine the non-dairy milk and vinegar. Set aside.
In a medium-sized mixing bowl combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix until well combined.
In another small bowl combine the oil, pumpkin puree, egg substitutes, and milk/vinegar mixture. Add to the dry ingredients and mix until combined.
On an oiled skillet, spoon about ¼- ½ cup of the pumpkin mixture (depending on the size of pancakes you want) and cook over medium heat. When the pancake begins to bubble flip it in the pan and let the other side cook for another minute, or until golden. Repeat until all the pancake batter is gone.
Makes about 6 5-inch pancakes.
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