Sweet potato in my pie, pumpkin in my pancakes? That’s right, green vegetables are giving way to orange, as evidenced by the piles of winter squash on my counters. Luckily, orange is a very popular vegetable color around here. Especially when the vegetables come in the form of pancakes. Or pie.As we’ve established before, vegan pancakes are nothing to be afraid of. Instead of relying on yeast or eggs to rise, these use baking powder. They’re sturdy, sweet, and satisfying. And like all pancakes, the leftovers make the most popular PB&Js my kids have ever known.
Vegan Pumpkin Pancakes (serves 2-4, doubles easily): In a large bowl, mix 1 1/4 c. flour (I used part whole wheat), 2 Tbsp. sugar, 2 tsp. baking powder, and 1/2 tsp. salt (optional: add a few shakes of cinnamon and a pinch of nutmeg, or your favorite pumpkin pie spices). In a separate bowl, whisk 1/2 c. pumpkin puree with 1 1/2 c. non-dairy milk or water (I used a combination of almond milk and water). When the wet ingredients are smooth, stir gently into the dry ingredients just to combine. Ladle 2 Tbsp. batter at a time onto an oiled griddle, spreading slightly if necessary to form a thin pancake. Bake over medium heat until bubbles form throughout the pancake, then flip and brown the second side. Serve with your favorite toppings.