Wednesday, March 5, 2014

Vegan Whole Wheat Pumpkin Pancakes with Pumpkin Butter Spread a.k.a. How To Perfectly Use Up A Can of Pumpkin

I think I have simultaneously figured out how to make the fattest fluffiest pancakes in whole world and how to solve the issue of only using part of a can of pumpkin when satisfying errant pumpkin cravings: put pumpkin on your low-fat vegan pumpkin pancakes.






Most of the time vegan pancakes do this thing where they're not as fluffy as eggy-milky pancakes, but these turned out so big voluminous you wouldn't know the difference. It might have to do with my letting them sit overnight 'cause I read somewhere if you do that the gluten relaxes and that makes fluffier pancakes. It also makes the batter thicker, which makes fluffier pancakes. But it was pretty thick to begin with.

In any case, they were delicious.



Vegan WW Pumpkin Pancakes

Serves 4 hungry hungry humans

Pancakes:
2 cups pancake mix, I used Trader Joe's
1/2 can pumpkin
2 flaxseed eggs (2 T. ground flaxseed + 6 T. water, set in fridge 5+ min. 'til gooey)
1.5 C water give or take
2 T oil


 Put it all in a bowl. Mix it together (batter will be slightly lumpy). Let sit overnight for extra fluff. (optional)

In the interim, make the spread below! Or wait until your griddle is heating, if you want hot spread.

Make pancakes.

Spread:
1/2 can pumpkin
1/2 stick butter (sub applesauce for non-fat; it will be runnier than in the pics below)
1.5 T pumpkin spice mix to taste (or less - I like spice)
Agave syrup to taste (or brown sugar, maple syrup, whatever you have on hand)

So thick. So fluffy. So good.