Pumpkin Spice Pancakes

Thanks to Christy Morgan (The Blissful Chef) for this great recipe!

Pumpkin Spice Pancakes
(vegan, soy-free, less than 45 minutes)

Makes about 12 pancakes

This is a great way to use up that leftover pumpkin after Thanksgiving, or whenever you're in the mood for a fancy pancake. They are fluffy and not too sweet, so feel free to add more maple syrup to the wet ingredients.

1 cup whole-grain flour (or mix whole grain with unbleached white flour)
2 teaspoons baking powder
1 teaspoon baking soda
Pinch sea salt
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
1 teaspoon vanilla flavor (or alcohol-free extract)
1 1/2 cups unsweetened almond or rice milk
1/3 cup canned pumpkin or pumpkin puree*
1 tablespoon olive or coconut oil
Oil spray, for pan

preparation
Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Stir wet ingredients into dry ingredients. Combine thoroughly so no lumps remain. Heat skillet over medium flame. Spray pan with oil. Wait until the pan is hot before adding the pancake mix. When ready, pour about 1/4 cup mix into skillet and allow it to sit until the sides begin to get firm and bubbly. Do not try to flip them too soon! Flip each cake, press down with spatula, and cook for a few more minutes. Move to plate and repeat with the rest of the pancake batter. Serve with vegan butter and real maple syrup.

chef note: Pancakes work best cooked on a griddle or non-stick pan, but try to use a non-toxic, non-Teflon type if possible.

* To make pumpkin puree: Take a two-to four-pound pumpkin, cut off the stem, then cut in half. Scoop out the seeds and stringy bits. Lay facedown in a casserole dish with 1 cup of water. Cover with foil. Bake pumpkin at 400 degrees F for 45 minutes, or until flesh is soft. Scoop out flesh from the skin and puree in a food processor until smooth. Refrigerate in airtight container up to one week, or freeze in a plastic bag up to three months.

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