Saturday, October 24, 2009

Vegan Pumpkin Pancakes

I started the day off right with the making of vegan pumpkin pancakes for my daughter who has food allergies. These were hard to flip, but tasted fantastic.

Adapted from

* 1/2 cup canned puréed pumpkin
* 1/2 cup yellow cornmeal
* 1/2 cup unbleached flour
* 1/4 cup brown sugar
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon pumpkin pie spice (or sprinkle cinnamon, allspice and ginger haphazardly like I did)
* 1/4 cup water
* 1 tablespoon vegetable oil
* 3/4 cup plain or vanilla soymilk

Combine the pumpkin with the dry ingredients.

Mix water, oil, and soymilk and add to pumpkin mixture. Beat just until smooth.

Heat griddle or frying pan and oil lightly. Use about 1/4-cup of batter for each pancake; cook until bubbles appear, then turn. Remove when pancakes are golden and slightly firm to the touch.


  1. Your daughter has food allergies??? Me too. I am also a member of Avalon Acres, CSA. I've been making vegan pumpkin bread like crazy lately.

    I also organize an allergy support group for Nashville. Are you on my email list? Our next meeting is Tuesday 11/3.

    The blog for the support group is

  2. Hi Carrie! Yes, my little one has egg and dairy allergies. Boo! :(

    I'll check out the site right now! :)