Pumpkin Butter Pancakes (vegan deliciousness!)

Our friend Kris Holechek over at nom! nom! nom! shared this recipe with us, and now
we're passing it on to you.

Check out Kris' new book of vegan baking recipes here. Looks good, doesn't it?

Well, we have not one but two copies of the book in our Pretty Kitty Holiday Bazaar raffle.

Come see us this Saturday, November 14th, for your chance to win!

Pumpkin Butter Pancakes

1 1/2 cups flour (I used 1/2 white whole wheat and 1/2 all-purpose)
1 tbsp. sugar
2 teas. baking powder
1/2 teas. baking soda
1/2 teas. cinnamon
1/4 teas. pumpkin pie spice
1/4 teas. salt
1 cup pumpkin butter
1 1/4 to 1 1/2 cups milk of choice
1/4 cup water
2 tbsp. oil
1/2 teas. vanilla

In a large bowl combine flour through salt. In another bowl combine the pumpkin butter, milk, water, oil and vanilla. Add the wet ingredients to the dry and whisk to combine. Add more liquid as needed.

Let batter sit while heating your griddle. Ladle batter onto griddle using a measuring cup to ensure equally sized pancakes.

Let pancakes cook until edges are set and middle begins to bubble then flip, about 3 minutes. Cook other side for about 1-2 minutes. This will depend on how big your cakes are (we like ‘em big!).

Yields 6 good sized pancakes. Serve with a smear of pumpkin butter and some syrup.

Comments

[Jordan 1]

I like the style of your article! I was shocked that you think it!

[what is vegan]

Hi there!
I really wanted to thank you, there is no better words then your own - it was a "vegan deliciousness!"
can't wait for more of your recipes :)