Pumpkin Pancakes (no eggs)

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I wanted to make something yummy, warm, and sweet for lunch today. And of course pumpkin pancakes are perfect because …
Pumpkin Pancakes no eggs

I wanted to make something yummy, warm, and sweet for lunch today. And of course pumpkin pancakes are perfect because the pumpkin puree even adds a little nutrition. :)

I pushed the thought away, however, remembering how yesterday I spent some time cleaning up the last of the eggs from the couch and my little girl’s clothes. She can be sneaky. And she is curious. And I can’t blame her for just wanting to crack the eggs open to see what’s inside. Sometimes she helps me peel off the egg shells when we make hard-boiled eggs, so she probably tried doing the same thing, except that they weren’t cooked.

But thankfully  I re-read through the recipe thinking maybe I can substitute flaxseed meal for the eggs, and guess what! This recipe doesn’t even call for eggs! Perfect.

Pumpkin Pancakes (no eggs) Recipe

Ingredients (serves 4):

  • 1 C. all-purpose flour
  • just under 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 1/4 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground ginger
  • 3/4 c. plus 2 Tbsp. pumpkin puree (if you want a good recipe to use the rest of the 15 oz can of pumpkin puree, try PUMPKIN SAUCE PASTA. So good!)
  • 1 c. milk
  • 1 tsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • 4 tsp. canola oil

Instructions:

  1. Mix the dry ingredients in a bowl.
  2. Mix the wet ingredients in a separate bowl.
  3. Pour the dry ingredient mixture into the wet mixture, and mix together.
  4. Lightly grease a skillet and place on medium heat.
  5. When the pan is hot, spoon about 1/8 C. of the batter per pancake into the skillet. Use the spoon to spread the batter out a little bit to form a pancake shape.
  6. When the edges look dry, flip the pancake over and let cook on the other side for about 1 more minute, or until cooked throughout.
  7. Serve warm, topped with syrup and a dollop of whipped cream.

*Inspired by THIS recipe.

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