But hopefully these pancakes will make up for it! They're perfect for any cloudy fall Sunday morning, but also would be great to make for family over Thanksgiving. Just remember to double or triple the recipe depending on how many people you are making it for and how hungry they are! The recipe is a modified version of my regular pancake recipe.
Note that because of the sugar content of these pancakes (I guess from the pumpkin and brown sugar?) they tend to go from golden to burnt very quickly, so keep a close watch on them when cooking.
Makes: 12 pancakes
Time: 30 minutes
3/4 cup oat flour
3/4 cup white flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
2 tablespoons warm water
1 1/2 teaspoon Ener-G egg replacer (this is essentially potato starch)
1 teaspoon vanilla
1 1/2 cup soy milk
2 tablespoons canola oil
1/2 cup canned pumpkin
Earth Balance or canola oil for frying
Maple syrup for serving
Heat a griddle or frying pan over medium heat.
In a large bowl mix together the flours, baking powder, salt, brown sugar, and spices.
In a measuring cup mix together the warm water and egg replacer. Transfer to a small bowl. Add the vanilla, milk, and oil and whisk. Add the pumpkin and whisk until incorporated.
Add the wet ingredients to the dry and fold together gently until mixed, but still with some lumps. If you whisk vigorously, the pumpkin has a tendency to become very chewy and you don't really want that.
Grease the pan or griddle, and using a 1/4 cup measure pour the batter out into pancakes. Cook until browned, flip, and brown the other side.
Serve with warm maple syrup.