Autumn is nearly here, so time for pumpkin everything! Here’s an easy recipe for yummy, filling pumpkin pancakes.
(My two year old is allergic to eggs and peanuts, so we stick to a lot of vegan recipes to make it easier on everybody. To make this recipe non-vegan, use a real egg in place of the flax seed meal and dairy milk in place of the almond.)
These are also thick pancakes, so play around with the flour/milk ratios to get them a bit thinner!
2 c. Flour
3 tbsp. Brown sugar
1 tsp. Baking soda
2 tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Allspice
1/2 tsp. Ginger
1/2 tsp. Salt
Sprinkle of pumpkin pie spice
1 c. Pureed pumpkin
1 flax egg (1 tbsp. Flax seed meal + 3 tbsp. Water)
1 1/2 c. Unsweetened almond milk
Make your flax egg: mix the flaxseed meal and water together, then place in the fridge for about 5 minutes to set. This will give it that binding eggwhite consistency.
When the flax egg is ready, mix the dry and wet ingredients in separate bowls, then combine the wet into the dry. Mix well.
Spoon batter onto a heated griddle, and flip when the topside is bubbled.
Makes about 10-12 hotcakes!
When the other side is browned, remove from heat and serve!