Gotta admit, I don't have a full vegan arsenal up here at the cabin this week, so today's breakfast did include a real egg and real butter, but I'm writing it out as if I had the ingredients I need on hand.
I also switched the amounts up some. Visit the source blog for the original info.
Source: Cookie + Kate | Serves: 2 | Time: ~25 min
1 cup whole wheat flour
1 tbsp baking powder (actually didn't have this on hand, so I had to do a lemon-baking soda substitute)
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 cup coconut milk (the beverage kind, not the canned milk)
1/3 cup #pumpkin puree
1 Bob's Red Mill egg replacer
2 tbsp coconut sugar
½ tsp vanilla extract
2 tbsp melted vegan butter
In a medium mixing bowl, combine the flour, baking powder, coconut sugar, cinnamon, nutmeg and salt. Stir until blended.
In a separate bowl, combine the milk, pumpkin puree, egg replacer, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain.
Heat a nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
If necessary, lightly oil the cooking surface with additional oil or cooking spray.
Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes.
Serve the pancakes immediately. I served with toasted pecans and maple syrup.