VEGAN PUMPKIN PIE PANCAKES
From Vegan Planet, these pumpkin pie pancakes are a-ma-zing! You can substitute real milk if you don't mind them not being vegan, and you can also substitute 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves for one teaspoon of pumpkin pie spice.
Provided by Anomalyk
Categories Breakfast
Time 30m
Yield 10-12 medium-sized pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
- In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
- Use a skillet to make pancakes as you would with regular pancake batter.
Nutrition Facts : Calories 114.9, Fat 2.1, SaturatedFat 0.3, Sodium 260.8, Carbohydrate 21, Fiber 0.9, Sugar 5.3, Protein 3
VEGAN PUMPKIN PIE
Make and share this Vegan Pumpkin Pie recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
- In a small bowl, mix oil and soy milk mixture.
- Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
- If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
- (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
- Line a 9-inch pie pan with the dough.
- Flute or crimp the edges with your fingers or a fork.
- Cover with plastic and refrigerate until ready to use.
- Pre-heat oven to 425°F.
- To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
- Pour into prepared crust and smooth top.
- Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
- NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.
PUMPKIN PIE PANCAKES
A personal favorite of mine to make on a chilly autumn day. They really have a nice pumpkin taste, and it uses a whole can of pumpkin, which makes it perfect for freezing.
Provided by Sierra Silver
Categories Breakfast
Time 50m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
- In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
- Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
- Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
- Flip, and allow to cook for two more minutes.
Nutrition Facts : Calories 376.7, Fat 11.6, SaturatedFat 2.4, Cholesterol 6.5, Sodium 460.8, Carbohydrate 60.2, Fiber 4.2, Sugar 17.3, Protein 9.4
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