26 October 2008

vegan MoFo: pumpkin silver dollar pancakes

pumpkin buckwheat silver dollar pancakes with blackstrap
molasses, dried cranberries, and toasted pecans


I know I'm getting ahead of myself (or perhaps behind myself) because I still haven't finished posting about BAKE MY DAY. But, since it was such a lovely Sunday afternoon, I really wanted to post about these delicious pancakes I made for brunch today. I used the leftover pumpkin from my pumpkin cinnamon rolls plus a mixture of buckwheat and spelt flours for a rich, nutty taste. I sweetened the batter with a little bit of blackstrap molasses and agave nectar, and added the warm spiciness of ginger, cinnamon and cloves. Topped with a light drizzle of blackstrap molasses, dried cranberries, and toasted pecans, this is a beautiful and delicious way to add iron to your diet.


Pumpkin Silver Dollar Pancakes:
makes about 12 3-inch pancakes

1/3 cup buckwheat flour
1/3 cup whole spelt flour
1 tablespoon baking powder
1/4 teaspoon baking soda
pinch of salt
pinch of ground cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup pumpkin
1 tablespoon agave nectar
1 teaspoon blackstrap molasses
1 teaspoon apple cider vinegar
3/4 cup soymilk (may need more or less, depending on thickness of desired pancakes)
oil for greasing pan


Combine dry ingredients. Add wet ingredients except for soymilk and stir to combine. Add soy milk a little at a time, stirring until desired consistency is reached. I ended up adding a little more because the thicker pancakes were not getting fully cooked inside. The baking powder will help the pancakes to puff up a bit when cooking, so don't be afraid to make the batter a little runny.


To cook, lightly grease a non-stick skillet. Pour in about 2 tablespoons of batter. Cover with a lid until quite a few bubbles appear on the surface of the pancake. Use a non-stick spatula/flipper that has also been lightly greased to flip the pancakes. (Work slowly first around all of the edges and then loosen the middle of the pancake. Finally, when it slides easily, flip the pancake and allow to cook until other side is lightly browned.)


To serve, lightly drizzle with blackstrap molasses and agave nectar and sprinkle with toasted pecans and dried cranberries.

3 comments:

APLACEFORUS said...

these look fantastic!! The tempeh was great after I learned how to properly prepare it!! I tried it once and it was undercooked which means crunchy and bitter. It get soft and sweeter with time. The recipe is from veganomicon.. I promise to have it up, but their pic is so much better than mine!

Kristin said...

This looks fantastic!

feelgoodfood said...

Tried this a few days ago and posted a revised recipe on my blog to make it totally gluten-free :) Worked great! the only thing is that it's still a bit bit too moist. Thanks for posting!