Pumpkin Pie Pancakes
1/2 cup unbleached flour
1/2 cup graham flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 tablespoons brown sugar
1/2 cup pumpkin puree (or canned)
1 cup soy milk
1/2 cup pecans, chopped (opt.)
Mix unbleached flour, graham flour, baking powder, salt, pumpkin pie spice, and brown sugar. Add the soymilk and pumpkin puree. Mix well. Add pecans, if desired, and stir well. Cook over a medium, oiled skillet until the edges are dry and bubbles have formed in the middle of the pancake. Flip and cook about 2-3 minutes or until cooked through. Repeat with remaining batter, adding more oil to the skillet if necessary. Serve hot with real maple syrup.
Note: The pancakes may look "doughy", but that's due to the consistency of the pumpkin (think pumpkin pie filling). Also, use a good skillet or griddle because they might stick a little.
SO HOW'D IT GO?
oh yeah and make sure you squash them down once you flip them otherwise they won't get done on the inside.
These were really good, although I did have to make some modifications. All I had was "Pumpkin pie mix" so I used about one and a half cups of that, cut back on the soymilk a little, and omitted the spices and sugar. I also only had regular flour. I would like to make these again with the graham flour because I bet they are a lot better that way. These were really good once I added smart balance light and maple syrup, but I didn't like them without. I will definitely make these again.