Pumpkin Spice Pancakes

now that i’ve explained my love of Bob’s Red Mill egg replacer, i’m going to follow it up with my absolute favorite recipe that would be rendered useless without it. this is a classic example of “i eat the same food you do”, since i got this recipe from some random recipe website, and just replaced the necessary ingredients with vegan-friendly ingredients.

Pumpkin Spice Pancakes

Pumpkin Spice Pancake Batter:
2 ¾ cups Original Bisquick mix
⅓ cup canned pumpkin (NOT pumpkin pie mix)
1 ¼ cups vanilla soy milk (or vanilla almond milk)
¼ cup extra virgin olive oil (or whatever light tasting oil you have available. i’m sure vegetable or canola would work just as well)
2 tablespoons sugar*
1 teaspoon pumpkin pie spice*
2 tablespoons prepared egg replacer* (i use Bob’s Red Mill egg replacer)

after making the pancake batter, i pour ⅛ cup servings of the batter into a pre-heated electric non-stick griddle set to 350 degrees. if you don’t have one of those nifty things, you can heat a griddle or skillet over medium heat on your stovetop. grease with vegetable oil if necessary (non-stick pans don’t need greasing) cook until the sides of the pancakes are dry, then flip and cook until golden brown.

i always freeze leftovers for later use.


*To Make Pumpkin Pie Spice, if you don’t have any:
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
combine ingredients, and store leftovers in a small jar, or plastic baggy.

*Preparing The Egg Replacer:
the Egg Replacer:2 tablespoons Bob’s Red Mill egg replacer
6 tablespoons warm water
whisk ingredients together until no lumps remain. use immediately.

*Sugar Option:
i use vanilla sugar in my recipes such as this. to make, just put granulated cane sugar in a jar with a couple whole vanilla beans, and store in an air tight container for at least a day before using.


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