Thursday, November 11, 2010

Pumpkin Pancakes

Original recipe found at:

  • 2 cups whole-wheat flour
  • 1 tbsp. baking powder
  • 1/2 tsp. Celtic salt
  • 2 tbsp. maple or date sugar or honey
  • 1 tsp. pumpkin pie spice
  • 2 eggs
  • 1 3/4 cups rice or nut milk
  • 3 tbsp. melted dairy-free butter plus 1 tbsp. for frying
  • 1/2 cup cooked and mashed pumpkin
  1. Sift together the flour, baking powder, salt, sugar and pumpkin pie spice in a large bowl. In a medium bowl, whisk the eggs and milk. Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together. Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.

  2. Heat the remaining butter on a griddle over medium-high heat. Then pour 1/4 cup of batter for each pancake. When the flapjacks bubble on top, flip and cook until brown on other side. Makes 20 pancakes.


  1. So cute! I need to find some dairy free butter. What kind do you use?

  2. We use Earth Balance dairy-free, soy-free butter in the red and white container.