Vegan Pumpkin Pancakes

Ingredients

• 3 cups unbleached, all-purpose flour
• 1 cup quick cooking rolled oats
• 2 Tablespoons brown sugar
• 2 Tablespoons granulated sugar
• 2 Tablespoons baking powder
• 1 Tablespoon EnerG Egg Replacer powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• 1 cup organic pumpkin puree
• ½ cup cold-pressed sunflower (or vegetable) oil
• ¼ cup water
• 1 Tablespoon vanilla extract
• extra oil for cooking
• Optional add-ins:
  • 1 cup chocolate chips
  • 1 cup blueberries (fresh or frozen)
  • ¾ cup walnuts
  • ¾ cup dried cherries, cranberries, or raisins

Directions

Combine flour, oats, sugars, baking powder, Egg Replacer, baking soda, cinnamon, salt, and nutmeg in a large mixing bowl. Stir to combine. Make a well in the center. Add the pumpkin puree, oil, water, and vanilla extract. Stir just until well blended; do not over mix. Stir in add-ins as desired.

Heat griddle or pan, lightly greased with oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside is lightly browned and edges appear to dry out a bit. Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using oil to lightly grease the grill between batches.

Serve warm with your favorite vegan margarine (I’m partial to Earth Balance Whipped Organic or Coconut Spread) and maple, chocolate, or apple syrup. Enjoy!

Makes about 2 dozen

- Acooba

Related Recipes: Fluffy Peanut Butter Pancakes, Oatmeal Pancakes, Homemade Apple Syrup.

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Chocolate Sunflower Butter Syrup

Ingredients

• ¼ cup vegan chocolate chips
• 2 tsp coconut oil
• 1 tbsp sunflower seed butter

Directions

In microwave or double boiler, melt all ingredients together. Stir until smooth and serve over pancakes, waffles, ice cream and more!

Tip! For a lighter syrup add more coconut oil :)

- Marina K.

Related Recipes: Fluffy Peanut Butter Pancakes, Oatmeal Pancakes, Peanut Butter Nice Cream.

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Fluffy Peanut Butter Pancakes (Vegan)

Ingredients

• 1 ½ cups Unbleached all-purpose flour
• 1 Tablespoon EnerG Egg Replacer powder
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 ¼ cups unsweetened vanilla almond milk
• ¼ cup water
• 3 Tablespoons coconut oil
• 2 Tablespoons peanut butter (I used homemade peanut butter by my dear friend Mary Kay)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ⅓ to ½ cup chocolate chips (optional)
• 1 banana, thinly sliced (optional)
• coconut oil for cooking

Directions

Combine dry ingredients. Stir to mix well, then make a well in the center. In a separate bowl, stir some of the milk, warmed, together with the peanut butter, and if solid, the coconut oil, until smooth. Stir in the rest of the milk, the water, vanilla, and almond extract (if using). Add mixture to the dry ingredients, and stir gently to blend. If desired, stir in chocolate chips.

Heat griddle or pan, lightly greased with coconut oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside seems golden brown (it will show around the bottom edges). Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using coconut oil to lightly grease the grill between batches.

Makes 10 - 12 fluffy, delicious pancakes.

Tip: For Peanut Butter (caramelized) Banana pancakes, place a few thin slices of banana on the grill then pour ¼ cup of batter over for each pancake. Proceed as directed above. Wipe grill with a damp paper towel between batches to avoid making “burnt banana” pancakes!! :-) Serve with chocolate peanut butter syrup and extra caramelized bananas.

Chocolate Peanut Butter Syrup

• 1 Tablespoon coconut oil
• 1 Tablespoon peanut butter
• ⅓ cup chocolate chips

Combine all ingredients in a bowl atop a double boiler. Make sure that no steam escapes around the sides of the bowl. Turn off heat and stir until syrup is completely melted and pourable. Enjoy!!

- Acooba

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Oatmeal Pancakes

Ingredients

• ½ cup unbleached all-purpose flour
• ½ cup quick rolled oats
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup buttermilk*
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

*To make pancakes vegan, replace buttermilk with almond milk and add 1 tablespoon EnerG Egg Replacer powder to dry ingredients. 

Directions

Combine dry ingredients in a large mixing bowl. Stir together with a wire whisk until well mixed. Stir in remaining (wet) ingredients. Set aside for 10 minutes. Heat oiled griddle or skillet to medium hot. Test by sprinkling lightly with water. When pan is hot, stir batter briefly and drop ¼ cup of batter for each pancake onto oiled griddle. Cook until underside is lightly browned, then flip over with a spatula and cook the other side. If necessary, add additional flour or milk to batter to achieve preferred thickness and texture. Serve pancakes hot with butter or margarine and syrup.

Makes 10-12 pancakes.

Tip: Try with my Homemade Apple Syrup :-)

- Acooba

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Homemade Apple Syrup

Ingredients

• ½ cup apple juice
• ½ cup water
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• ¼ tsp ground cinnamon
• 1 tbsp butter or margarine
• Optional add-ins
  • 2 apples, sliced
  • 1/4 cup dried tart cherries
  • 1/4 cup dried cranberries

Directions

Combine all ingredients (except butter) in a small saucepan. Stir to dissolve sugar and cornstarch. Turn heat on to medium and bring to a boil, stirring frequently. Remove from heat. Stir in butter or margarine and serve warm over pancakes or waffles.

Tip: Feeling adventurous? Try replacing the apple juice with pear juice :-)

- Acooba

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