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.
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.
– 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
– More sugar can be added if they are not served with maple syrup or jam.