Vegan Pumpkin Pancakes

• Vegan

• Produce

  • 1/3 cup Pumpkin puree, canned

• Refrigerated

  • 1 1/2 cups Soy or almond milk, unflavored

• Condiments

  • 2 tbsp Unsulfured molasses

• Baking & Spices

  • 1/2 tsp Allspice
  • 2 tsp Baking powder
  • 1 tbsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg
  • 1 tsp Powdered ginger
  • 1/4 tsp Salt
  • 1 1/4 cups Spelt or all-purpose flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Oil

Found on connoisseurusveg.com

Description

Ingredients

• 1 1/4 cups spelt or all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon powdered ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 cups unflavored soy or almond milk
• 1/3 to 1/2 cup canned pumpkin puree (see note)
• 2 tablespoons unsulfured molasses
• 1 teaspoon vanilla extract
• oil, for grilling

Directions

• Option 1: For blender pancakes (recommended), place all ingredients into a blender and blend until completely smooth, about 30 seconds, stopping to scrape down the sides of the pitcher as needed.
• Option 2: Stir flour, baking powder, cinnamon, ginger, allspice, nutmeg, cloves and salt together in a medium mixing bowl. Make a well in the center of your dry ingredient mixture, and add milk, pumpkin puree, molasses and vanilla until completely smooth. Beat the mixture on high speed with an electric mixer until completely smooth, about 1 minute, stopping to scrape down sides of bowl as needed.
• Lightly oil a griddle or skillet and place over medium heat. When cooking surface is hot, drop 1/4 cup of batter down. You can spread the batter out a bit at this point by wiggling the pan around. Cook until batter begins to brown around the edges and a bubble or two forms in the center, about 4 minutes. Flip and cook about 2 minutes on opposite side. Repeat until all batter is used, adding oil to cooking surface as needed between pancakes.
• Serve with vegan butter, maple syrup and cinnamon.