pumpkin oatmeal pancakes, vegan
makes approx. 27, 4 inch pancakes
- 2 1/2 cups water
- 1 cup soy milk
- 2 tsp vinegar
- 1 cup pumpkin puree
- 2 T maple syrup
- 2 1/2 cups whole wheat flour
- 1 cup rolled oats
- 2 T baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp all spice
- 1 1/2 tsp vanilla
mix the soy milk and vinegar, let it rest 5 min, to create a buttermilk substitute. (soy milk works better than rice/almond)
in a large bowl, whisk the dry ingredients.
combine the water, pumpkin puree, maple syrup and vanilla. set aside. after the milk has rested combine with the other wet ingredients, incorporate into the dry ingredients.
heat skillet to med to medium high heat. a drop of water should sizzle on the pan.
stir one more time then ladle onto hot skillet. these will make thick pancakes so don’t rush it, cook until you see bubbles coming up before the flip and don’t squash them after you flip.