vegan pumpkin spice pancakesrecipe under the cut!makes about 12 pancakesingredients:2 cups all-purpo

vegan pumpkin spice pancakesrecipe under the cut!makes about 12 pancakesingredients:2 cups all-purpose flour¼ cup light brown sugar¼ cup granulated sugar¼ cup baking powder1 tsp salt3 cinnamon sticks, broken into small pieces, or 1 tbsp ground cinnamon2 tsp ground ginger½ of a nutmeg seed, or 1 tsp ground nutmeg½ tsp allspice berries, or ½ tsp ground allspice5 whole cloves, or ½ tsp ground cloves1 ¾ cup non-dairy milk¼ cup + 2 tbsp neutral oil1 cup pumpkin purée4 tbsp non-dairy margarine, melted1 tsp vanilla extractinstructions:1. if using whole spices, toast in a small pan over medium heat for a few minutes until fragrant and a shade darker. allow to cool and grind all spices except for nutmeg in a mortar and pestle or a coffee grinder. grind nutmeg seed with a microplane, or use a nutmeg mill.2. preheat a large, non-stick pan on medium-low heat.3. in a large bowl, whisk together dry ingredients (flour, sugar, baking powder, salt, and spices).4. in a second bowl, whisk together wet ingredients (milk, oil, purée, margarine, and vanilla) until well-combined.5. fold wet ingredients into the bowl with the dry ingredients until just combined. don’t over-mix, but don’t leave pockets of dry ingredients unincorporated. allow batter to rest for five minutes.6. melt a bit of margarine in the bottom of your pan (or use oil). use a 1/3 cup measure to pour the batter into the center of the pan–it should spread out into a circle on its own.7. allow to cook for 3-5 minutes, until the pancake has bubbles formed throughout the uncooked side and has begun to turn gold around the edges. flip and cook on the other side for another 3-5 minutes until golden brown.8. serve with powdered sugar, margarine, whipped coconut cream, maple syrup, and/or nuts as desired. -- source link

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