You may have or will get pumpkin pulp after you have carved your Halloween pumpkin. Then these vegan pancakes will come in handy and you will be popular 🙂

1 cup = 2.3 dl – 1 tsp = 5 ml – 1 Tbsp = 15 ml
Ingredients:
1 cup of unsweetened nondairy milk + 1 Tbsp lemon juice or apple cider vinegar
1/2 cup of water
2/3 cup packed pumpkin puree
1 tsp. of pure vanilla extract
3 tbs. of brown sugar
1 tsp baking powder
1/4 tsp. of cinnamon
1 cup of brown rice flour, & 1 cup of oat flour

Watch the video below how to make the pancakes (below the video is a written description of how to make them)

http://www.youtube.com/watch?v=cX6lnIjCtc4

Directions:
1) Preheat a large skillet on medium to medium-low heat on the stove stop. You want the surface to be hot.
2) Combine nondairy milk and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add pumpkin, brown sugar, vanilla extract and whisk to combine. Add milk/ lemon mixture in and whisk again until well combined.
3) Next add flour, baking powder, and spices over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
4) Pour 1/4 cup measurements of the batter onto the griddle. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.

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