stacks on stacks on stacks.
Ahhh pancakes. Everyone's gotta LOVE pancakes. There isn't a more comforting morning breakfast, than a short stack of these cake babies.
Picture this with me now: you wake up late on a Saturday, throw on some long flannel bottoms & snow boots, go outside to brace cold, for some super simple and hot off the grill pancakes.. at your local breakfast joint. Once upon a time, that was my ideal morning- until I discovered this life changing recipe! Better than your not-so-vegan buttermilk pancakes, and there is no eggs or dairy required. Just a little love (and some pumpkin purée!)
Can we just discuss how Christmas is like days away?! WE'RE AT HUMP DAY GUYS, and when the weekend hits, it's Christmas! As much as I love this holiday so SO much, I have to say that the season and countdown leading up to it, is the best part! Christmas shopping, ALL the christmas music, gingerbread houses, and how everyone it just overall so much happier.. srsly the greatest time of year. I never want this *cheer in the air* to be over, but just like that, it comes and goes too quickly. Might as well embrace it while we still can these last few days. Which means, a little Christmas recipe is coming your way this Friday. :)
Anyway, let's kick off this day on a positive note & these pancakes in mind. JUST in time for Christmas morning (when at my house, we piiiiiig out), and you'll really impress your family with these vegan pancakes. OH! And the pumpkin flavor is quite subtle, so don't worry about that one person that despise anything pumpkin flavor (ugh. heartless people), because you can hardly tell it's there. Thanks Hot For Food for sharing your recipe, and it's so darn easy! Enjoy! xx S.
| Vegan |
I N G R E D I E N T S:
- 3/4 cups of all purpose flour
- 1/4 tsp of baking powder
- 1/4 tsp of cinnamon
- small dash of ground ginger & nutmeg
- Pinch of sea salt
- 1/4 cup of pumpkin puree
- 1 Tbs of pure maple syrup
- 1 cup of unsweetened almond milk
- Vegan butter to cook (& serve. mmm)
PANCAKES!: In a large mixing bowl, sift together your flour, baking powder, spices & salt. Mix together. Next, add your pumpkin puree, syrup, and milk. Whisk together well to combine, but don't over mix! Nooooow, heat a skillet over medium heat (adjust the heat to a bit lower while cooking, as the pan will get super hot & smoke a bit), and add a little bit of butter. Spoon about 1/4 cup of batter at a time and cook for just about 2 minutes on each side until browned. In case you've never made pancakes before, you'll know it's time to flip when bubbles start to appear on the surface. Serve with a ton of butter + syrup + cinnamon + coconut whipped cream (if you're feeling daring ;) ).