Tuesday, October 22, 2013

Halloween in Xanaland's Vegan Pumpkin Pancakes

Stay healthy and remember to juice and detox in between heavy meals like this! Have a safe Halloween everyone!


  • 1 cup white flour
  • 1/2 cup buckwheat or spelt flour (i tested both versions and they were equally delicious)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cup rice milk (you could also use soy or almond milk)
  • 1 tablespoon maple syrup, plus extra for serving with pancakes
  • 1 tablespoon vegetable oil, plus extra for greasing the pan
  • 1/2 cup pumpkin puree, canned


  1. 1. Mix the dry ingredients in a bowl.
  2. 2. Mix the wet ingredients in a separate bowl.
  3. 3. Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
  4. 4. Heat a griddle or large saute pan over medium heat and lightly
  5. grease with oil.
  6. 5. Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
  7. 6. Flip the pancakes and cook another 2 minutes.
  8. 7. Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
  9. 7. Serve with maple syrup and enjoy.
  10. *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through. 

Recommended vegan pancake syrup: 

Recommended cooking music: Call me bias! 

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