For those of you here in Canada Happy Thanksgiving! It seems like forever since I’ve been posting. I seriously underestimated how insanely busy a cigar store can be in the summer. Now that the rainy season is starting to hit I finally have some days off to cook.
This weekend I made two of my favourite fall foods: pumpkin pancakes and pumpkin bread. I got so pumpkin crazy I added some leftover pure into my vanilla chai smoothie. The pumpkin bread is not an original recipe but it’s delicious and can be found at Hell Yeah it’s Vegan: Vegan Pumpkin Bread. Here’s how mine turned out.
Now for my Pancakes! I love making these on Sunday mornings because the house smells great for hours and I feel a little spoiled. Not to mention I’m always proud I got my veggies in during breakfast. By using flax and safflower oil you are also giving yourself a nice balance of your omega 3’s & 6’s. When it comes to family breakfasts I never mention these are vegan I just say their my Heart Healthy Pancakes!
This recipe is usually only enough for 2 because you will eat them until your body tells you you HAVE to stop.Ingredients: 1 cup whole wheat flour 1/4 cup packed brown sugar 1 1/2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1 tbsp of ground flax 3 tbsp of water 1 tbsp safflower oil (olive oil works well) 1 cup coconut milk (or non dairy milk of choice) 1/2 cup pure pumpkin Preparation: Combine flax and water in a separate bowl and let stand while preparing dry ingredients. Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Add flax mixture, oil, milk and pumpkin to the dry ingredients. For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.