I make pancakes almost every Saturday morning and pumpkin pancakes are our favorite for fall. It is almost like having pumpkin pie for breakfast. They are great with maple syrup, but my kids love them drizzled with honey. I do use some white flour in this recipe, but you could use all whole wheat. The pancakes just don’t come out as fluffy with all ww flour, but they will still be good.
Pumpkin Pancakes
2 cups soy milk
1 tsp apple cider vinegar
1 cup whole wheat flour
1 cup unbleached flour (or more whole wheat, but the pancakes won’t be quite as fluffy)
1/4 cup sugar (you can always use a different sweetener like agave or maple syrup)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup canned pumpkin (plain pumpkin, not pie filling)
2 Tbsp canola oil
1 Tbsp molasses
1/2 cup chopped walnuts
Combine the milk and the vinegar and set aside. Combine all the dry ingredients in a large bowl. Add the milk and the remaining ingredients to the dry mix. Stir until just combined. Cook over medium high heat until browned on each side (flip when the top get all bubbly). About 3-4 minutes per side.
Mmmmmm….mmmmmm…..better than the non-vegan version! A regular staple in our house for breakfast and dinner!