Yesterday, my husband made a really nice tofu scramble with onions and peppers, and put the whole thing in under the broiler to melt some gooey vegan cheese on top. When he brought it to the table with a bit of pomp and ceremony, my son said, “When can we ever have pancakes again?!”
So for breakfast this morning, I made a huge stack of pancakes. And because I had some canned pumpkin left in the freezer after making the peanut butter balls, I thought I’d use it up in my pancakes. What’s better than pumpkin pancakes? Pancakes with the flavours of my two favourite pies: pumpkin and apple.
The combination works. Pumpkin, apple, cinnamon, ginger, nutmeg and a dash of cloves combine to make a heavenly treat smothered in maple syrup. This recipe was inspired by the pumpkin pancake recipe in Vegan Brunch: Homestyle Recipes Worth Waking Up For–From Asparagus Omelets to Pumpkin Pancakes. It’s a great book to have on your bookshelf. I highly recommend it!
Pumpkin and apple spiced pancakes
- 1 cup canned pumpkin
- 1/2 cup apple sauce
- 1/4 cup canola oil
- 1 1/2 cup vegan milk (I used soy so I could send leftovers to school)
- 1/2 cup water
- 1 Tbsp apple cider vinegar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp freshly grated nutmeg, if you have it, or ground nutmeg
- pinch ground cloves
Preheat a griddle so it’s nice and hot when the pancake mix is ready. I like it really hot and grease it lightly with oil before cooking the pancakes.
In a large bowl, whisk together the wet ingredients. add the dry ingredients and stir to combine – try to eliminate the clumps but don’t stir too much or the pancakes won’t have a nice texture.
I like to make lots of small pancakes – I can cook the batch more quickly and I know they’ll be cooked nicely in the middle. Spread about 1/3 cup of batter on the griddle and push it around so it’s not too thick. The batter will stick to the griddle until it’s cooked so don’t mess with it until you see that the sides are looking cooked and it’s bubbling in the middle. Flip and cook the other side.
If you’re thinking this stack looks too big for a family of four, it’s hard to predict how much the kids will eat. Sometimes they just eat and eat. But I make the huge stack because I save the extras for snacks and breakfasts during the week.
They can be frozen and popped in the toaster for an easy weekday breakfast. They can be stored in the fridge for the kids to help themselves to (you’d be amazed how quickly they get eaten when the kids know there’s a stack of pancakes in the fridge).
And they can be packed and sent to school as a snack. My kids will eat them at school without maple syrup – these pumpkin apple pancakes don’t need the added sweetness. You can send a little container of syrup if you trust your kids won’t get it everywhere! My kids eat in their classrooms so I don’t dare take that chance.