Makes 6 servings
Hearty pumpkin pancakes spiked with a pumpkin pie spice mix make for a lovely autumn breakfast – but since the main ingredient is canned pumpkin, you could really enjoy these griddle cakes any time of year.
- 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
- 1 teaspoon grated orange peel
- 2 teaspoons finely chopped candied ginger (optional)
- 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.
You might like this topped with thinly sliced fresh fruit such as strawberries or bananas. Or serve warm maple syrup and veggie bacon on the side for a real special-occasion dish!