Interestingly, as we were making them, I looked at Ashley and asked "have you ever had pumpkin pancakes or muffins?" She said "nope". My response? "Me either. I don't really think I like pumpkin." She chuckled and said "me either."
To our surprise, these pancakes were great. The pumpkin did not over power the traditional pancake flavor and the texture was almost silky. We were both surprised full after each gobbling up a plate full. Despite being full, we neither of us could wait to try the muffins.
If I blog about the muffins now, what will I post tomorrow? Patience.
1 1/2 cups of flour
1 1/4 cup of non-dairy milk
5 tablespoons of pumpkin puree
3 tablespoons of sugar
2 teaspoons of baking powder
1 1/2 tablespoons of vegan margarine
1 teaspoon of cinnamon
1/2 teaspoon of cardamom
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
Allow the margarine to soften to room temperature.
In a large bowl, combine and mix all dry ingredients. Then add the pumpkin puree, margarine, non-dairy milk and mix well (a hand mixer works best). This should be a wet and smooth mixture. Heat a flat frying pan on med-low heat with a bit of additional oil or vegan margarine.
Once hot, pour pancake batter onto pan, the cakes should be about 6 inches from side to side and you should get about 6 pancakes. Cook until most all of the bubbles that form pop, then flip. Each side should cook about 8 minutes.