WFPB Pumpkin Pancakes

Holy AMAZE-BALLS!!! I don't even know what that means but what I want it to mean is YOU MUST MAKE THESE!!

Those dang Denny's Pumpkin Pancake commercials have mean taunting me for a week now so I decided to do something about it!

::togoogleigo::

Every time I search "wfpb ____" for recipes I get jack-diddly-squat. SO I search for vegan recipes and then make the adjustments needed!


And up pops The Minimalist Baker's recipe.

You. Guys. Seriously these are better than any other pumpkin pancakes I've EVER had!



I do NOT take credit for this recipe. It is ALL thanks to them... And I really wanted to take a picture for you guys but we scarfed them the second they came off the stove sooooo....I'll just show you their gorgeousness instead haha! So, photo creds--> also minimalistbaker.com

They now have a permanent spot at the top of my favorites list. Seriously, I'm in love with them. I mean their recipes. 




---my modifications inserted ((in italics)) because again, this is NOT my recipe. just want to make that clear lol---


VEGAN PUMPKIN SPICE PANCAKES

PREP TIME
10 mins
COOK TIME
5 mins
TOTAL TIME
15 mins

Tender, spiced vegan pumpkin pancakes that require just 1 bowl and 20 minutes to prepare. Healthy, simple and perfect for chilly fall mornings.

Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2

INGREDIENTS
3/4-1 cup* unsweetened vanilla almond milk + 1 Tbsp lemon juice or white vinegar ((I used rice vinegar--and yes I was pretty nervous about it lol))
1/3 cup packed pumpkin puree
1 Tbsp vegan butter, melted (or sub grape seed or coconut oil) ((I used coconut oil))
½ tsp pure vanilla extract
3 Tbsp brown sugar
1 Tbsp maple syrup or agave (or sub honey if not vegan) ((I used honey))
1 tsp baking powder
½ tsp baking soda
pinch salt
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1 cup whole wheat pastry flour (sub up to half with oat flour if desired) ((I used brown rice flour))


INSTRUCTIONS
Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.

Combine 3/4 cup milk and lemon juice in a large bowl and let rest for 5 minutes to curdle. ((You should have seen my face.))

Then add melted butter or oil*, pumpkin, maple syrup ((honey)), brown sugar, vanilla extract and whisk to combine. ((*Make sure your coconut oil is fully melted otherwise you'll fight with it when trying to whisk, take out the chunks, microwave it, then put it back in lol))

Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.

Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.

Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. Will reheat well the next day in the microwave. ((I didn't put anything on top...they seriously don't need it. Just enjoy as finger food. ;) ))

NOTES
*Start with 3/4 cup of almond milk. If the batter appears too thick after mixing, add the remaining amount in Tbsp increments. Thickness will depend on your pumpkin puree and whether you used maple syrup, honey or agave.

NUTRITION INFORMATION
Serving size: 1 pancake Calories: 127 Fat: 2 g Saturated fat: 0 g Carbohydrates: 24 g Sugar: 7 g Sodium: 173 mg Fiber: 1 g Protein: 2.4 g Cholesterol: 0 mg

------ http://minimalistbaker.com/vegan-pumpkin-spice-pancakes/ ------