Pumpkin Whole Grain Pancakes – Vegan!

by Susan Cross | Posted: November 22nd, 2010 | No Comments »

Healthy Thanksgiving recipes continued – BREAKFAST…

PUMPKIN WHOLE GRAIN PANCAKES:

3/4 cup whole grain flour* (I use Arrowhead Mills for pancakes)

1/2 cup apple sauce (replaces egg)

¾ pumpkin or squash puree

1 tablespoon vanilla extract

Pinch of himalayan sea salt

1/2 teaspoon cinnamon

1 tablespoon ground flax seeds

1 teaspoon of light agave nectar (if you want added sweetness)

3/4 cup almond milk, soy milk or rice milk (your choice, I use almond)

2 teaspoons of organic coconut oil (I melt in a little saucepan first) – add this last because you don’t want it to get hard before you start mixing

Mix together with fork or hand mixer if you have one. Put a little coconut oil in skillet and make up your pancakes.

Venus Quick Tip: Make your batter and store in fridge. Will keep up to 2 days. Ready to cook the next morning. Serve with walnuts and sliced pears or berries. I spread almond butter on mine!

Venus in a Hurry: Use canned organic pumpkin or squash puree.