Wednesday, October 13, 2010
This month is 'National Vegetarian Month'.
It's also the time of year where I start to get excited at the prospect of cooler weather and warm, savory food to accompany it.
Mostly, it's those Sunday breakfasts that have become tradition to whomever is here to enjoy and indulge.
In the Autumn, that means breaking out the large mixing bowl to make a big batch of my Vegan Pumpkin Pancakes.
Places like 'I-Hop' start advertising their version of pumpkin pancakes for the non-vegans. Save yourself the expense and make your own: neither you -- nor your non-vegan guests -- will know they're vegan!
Vegan Pumpkin Pancakes:
~2 1/2 cups of flour (I use unbleached)
~ 2 tablespoons of sugar
~2 tablespoons of baking powder
~ 1 tablespoon of no cholesterol oil
~1 teaspoon of salt
~2 1/2 cups of soy milk or almond milk (regular or vanilla flavored would be fine)
~Half a 14-15oz. can of pumpkin
~A dash of cinnamon and/or nutmeg (or 'Pumpkin Pie Spice' or 'All Spice') -- optional
*Serves about three or four people depending on appetites and size of pancakes -- feel free to double the recipe using a whole can of pumpkin to accommodate more people.
Mix all ingredients together in one large bowl -- if mixture is too runny, add a dash more flour. If too thick, add a dash more soy/almond milk.
They cook up just like regular pancakes so you'll know they're done when they've risen and are no longer soft in the center.
They don't taste vegan so you won't miss the egg and dairy one iota!
Top with vegan margarine and serve with warm maple syrup -- feel free to add chopped pecans to the batter or top with sliced bananas!
Make the most of the season!