|Spicy, delightful pumpkin pancakes made with a special ingredient.|
It's the first yummylicious post of the year and certainly not the last.
The weather outside may be frightful with white snow and slippery ice, but inside the kitchen is a time to create warm, memorable meals that provide that much needed comfort.
Still on a vast pumpkin high, though autumn has gone by quickly, there's nothing wrong with continuing to bring my favorite season into food, especially breakfast.
Blended with pumpkin, cinnamon, and ginger, and other ingredients, these fluffed, spicy pancakes have the very delicious added benefit of Bolthouse Farms Vanilla Chai Tea, a sweet beverage that has a lot of vitamins and minerals plus seven grams of protein a serving. I drink these several times a week, especially seeing as my grocery store always has them on sale and thought, "why not use them in my pumpkin pancakes?"
Good idea indeed.
Vegan Vanilla Chai Pumpkin Pancakes
1 cup flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon cloves
1 tablespoon vanilla
1 cup pumpkin puree
1 tablespoon molasses
1/2 cup + 3 tablespoon Bolthouse Farms Vanilla Chai Tea*
1 tablespoon apple cider vinegar
1/2 cup crushed walnuts
3 tablespoon almond oil for skillet
Combine dry and wet ingredients save for the apple cider vinegar and walnuts separately.
Blend wet to the dry and mix evenly.
If the batter is too thick, add more tea or another vegan alternative.
Stir in the apple cider vinegar and walnuts.
Spread a layer of batter (about 1/3-1/4 cup) in a greased preheated skillet.
2-4 minutes later, flip over.
Pancake should be done in less than 2 minutes.
Repeat and cooking time lessens.
|Topped with extra walnuts, cinnamon, & dark amber maple syrup, these pancakes are as delicious as the most enticing dessert!|
|Very thick and cake like, but more added Vanilla Chai Tea these can be made thinner.|
|Part of this complete breakfast!|