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Friday, December 2, 2022
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    Pantry-friendly vegan pumpkin pancakes for any time of day

    Aaron Hutcherson

    THE WASHINGTON POST – Pancakes for breakfast or brunch (or any time of day, really) are delicious and comforting. But as someone who lives alone and has to be careful about what perishable ingredients I buy, I don’t always have the necessary eggs or milk in my refrigerator to make a more traditional batch.

    That’s where this recipe comes in: These vegan pumpkin pancakes are made entirely from pantry ingredients, making it much easier to enjoy them whenever the craving strikes.

    Fitting with the season, the pancakes are filled with pumpkin, spice and everything nice. Canned pumpkin puree results in incredibly moist pancakes, and a pumpkin spice blend – either store-bought or homemade – fills them with fragrant warming spices.

    They are great as is, or you could serve them topped with butter, syrup, toasted nuts, whipped cream or however else your stomach desires.

    Vegan pumpkin pancakes. PHOTO: THE WASHINGTON POST

    VEGAN PUMPKIN PANCAKES

    Four to six servings (makes a dozen four-inch pancakes)

    These pumpkin pancakes are vegan, pantry-friendly and full of flavour. The inclusion of canned pumpkin puree results in incredibly moist pancakes, and pumpkin spice – store-bought or homemade – fill them with warming spice. These pancakes are great as is, or you could serve them topped with butter, syrup, toasted nuts, whipped cream or however else your stomach desires.

    INGREDIENTS

    155 grammes all-purpose flour
    Two tablespoons granulated sugar
    One tablespoon baking powder
    One and one-quarter teaspoons pumpkin spice
    Half teaspoon fine salt
    Half cup canned pumpkin puree
    One canned unsweetened full-fat coconut milk
    Vegetable oil or melted coconut oil, for greasing the skillet or griddle
    Butter, syrup, toasted nuts and/or whipped cream, for serving (optional)

    DIRECTIONS

    In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin spice and salt until combined. In a large bowl, whisk together the pumpkin puree and coconut milk until smooth. Add the dry ingredients to the wet and mix until just combined (a few small lumps are okay).

    Heat a large nonstick or well-seasoned cast-iron skillet or a griddle over medium heat. Use a brush or wad of paper towel to coat the pan lightly with oil.

    Working in batches, use a quarter cup measuring cup to pour batter into the skillet, spaced at least one inch apart, and cook until you see a few small bubbles rise to the surface of the pancake and the bottom turns golden brown, two to three minutes.

    Flip the pancakes and cook until golden on the other side, one to two minutes more. If the pancakes are browning too quickly, reduce the heat to medium-low.

    Transfer the pancakes to a platter, cover loosely with foil and repeat with the remaining batter, adding more oil to the skillet if it looks dry.

    Serve warm with butter, syrup, toasted nuts and/or whipped cream, as desired.

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