Saturday, February 4, 2012

Vegan Whole Wheat Pumpkin Pancakes with Cinnamon Syrup

I found a great recipe for vegan pancakes on, added pumpkin purée to it and struck gold. It's quick, easy to make, and you most likely have everything you need to make it already in the cabinets. No worries if you don't have pumpkin, they're still great pancakes without it. I made a cinnamon syrup to go with it, another recipe I got from I made some changes to the original recipe, like adding less sugar, more cinnamon, and omitted the flour. These have become favorites in our house, and I've made them time and time again.

Whole Wheat Pumpkin Pancakes
Makes 12 small pancakes

Logan chowing down on an "L" shaped pancake on his first birthday
  • 1 1/4 cups whole wheat flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup water
  • 1 Tbsp. safflower oil (canola or olive oil would work here too)
  • 1/2 cup pumpkin puree
  1. Mix everything into a large bowl.
  2. Heat a lightly oiled griddle over a medium flame. Drop about 1/2 cup of batter for each pancake onto the griddle. 
  3. Flip the pancake when bubbles begin to form and the edges start to brown.
  4. Enjoy with mimosas.

Cinnamon Syrup
Serves about 8*
  • 1/2 cup turbinado sugar (or white sugar if that's what you have)
  • 1/2 cup packed brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 cup water
  1. Stir all ingredients in a small saucepan. 
  2. Bring to a boil and stir until it thickens to the consistency of syrup.
  3. Remove from heat and cool for a few minutes before serving. 

*Any extra can be stored in the fridge and reheated before each use. I store extra in old Frank's Hot Sauce bottles. We put hot sauce on a lot of our food, so we have plenty of those bottles lying around!

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