Pumpkin and Bran Vegan Pancakes

Kate from Soupasana and I were recently talking about the sizes of Pumpkin Puree Cans and those are huge (540ml), so I've been trying to use it all up and I finally succeeded!! I've been looking for smaller cans for the last little while, but with no luck; although in my search for them I actually found much bigger cans. And I mean much bigger. I think if I were to buy them, I'd turn into a pumpkin.

Transient

I had a little bit of pumpkin puree left after making Pumpkin, Garlic and Chili Bread and "Pumpkin Pie" Bruleed Oatmeal and every time I opened my fridge it was looking at me and pleading to be used. First, I wanted to use it in Pumpkin Oatmeal again, but mornings are frantic with me trying to get ready for work and not be too late. I entertained the thought of making Pumpkin Lentil Soup, but the weather here in Toronto was really hot and eating a hot soup didn't sound like a good idea. Finally, I figured it out - Pumpkin Pancakes! I had some soy milk in my fridge which I wanted to use up, so after having to use that I figured that I might as well try to make the pancakes vegan. I completely made up this recipe and up until I tried the first pancake I was not sure if it would work. Oh my, those were really good!!! They had this characteristic yeasty after-taste which I adore because I decided to be fancy and used yeast as a leavening agent instead of baking powder. Apple sauce and Pumpkin made the pancakes fruity and Bran made them taste a little bit like Bran muffins, so they reminded me of dessert.

for 15-18 small pancakes

  • All-purpose flour - 2/3 cup
  • White rice flour - 1/3 cup
  • Bran - 1/4 cup
  • Brown sugar - 2 tablespoons
  • Dry yeast - 1/2 teaspoon
  • Salt - 1/4 teaspoon
  • Pumpkin puree - 1/4 cup
  • Apple Sauce - 1/2 cup
  • Soy milk - 1 cup
  • Oil - 1 tablespoon + more for the pan

- In a large bowl whisk together both flours, sugar, bran, salt and yeast.
- Warm the milk to about 40C (body temperature).
- Add warm milk to dry ingredients and mix.
- Add pumpkin puree, apple sauce and mix well.
- Cover the bowl with plastic wrap. Fill the sink with hot tap water, place the bowl with batter into the hot water and let stand for about 1-1.5 hours, until the batter become light and very fluffy.
- Whisk in the oil.
- Brush a non-stick pan with some oil and heat.
- Drop about one tablespoon of batter onto the hot pan for each pancake and cook 2-3 minutes on low-medium heat until bubble begin to appear on the surface of the pancakes.
- Flip the pancakes and cook for another 1-2 minutes.
- Serve with maple syrup.

Transient

Comments:

- Baking powder can be used instead of yeast and in this case there's no need to leave the batter to rise for an hour in hot water. I still urge you try them with yeast as the flavour is very different from normal pancakes.
- More sugar can be added if they are not served with maple syrup or jam.

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Posted on May 30, 2010 and filed under Recipe.