Julia Driggers, R.D., shares a recipe for vegan pumpkin pancakes:
(Makes 8 medium sized pancakes)
4 TBS Pumpkin Butter or puree
½ Banana, Mashed
1¼ cups Soy Milk (or other rice/nut milk)
1 TBS Maple Syrup
1 cup Whole Wheat Flour
½ TSP Cinnamon
¼ TSP Allspice
2 TSP Baking Powder
¼ TSP Salt
In large bowl combine mash banana, soy milk, and maple syrup. In separate bowl mix flour, cinnamon, allspice, baking powder, and salt. Add banana mixture to flour mixture and stir until smooth. Heat a griddle or skillet over medium high heat and grease with vegan butter or canola oil. Pour pancake batter (approx. ¼ cup) for each pancake. Brown on both sides and serve hot.
Top this yummy holiday treat with pumpkin butter and powdered sugar to enjoy!
*Variation: Add ¼ cup Vegan Chocolate Chips for an extra sweet treat!
Nutrition Analysis per Serving:
|Total Calories Per Serving:||86|
|Total Fat as % of Daily Value:||1%|
|Dietary Fiber:||3 gm|