Spiced Pumpkin Pancakes These unusual spiced pancakes are perfect for a weekend brunch. Top with thinly sliced fresh fruit such as peaches, strawberries, or even bananas, and hot maple syrup.
Serves 4-6
- 1/2 cup canned puréed pumpkin
- 1/2 cup yellow cornmeal
- 1/2 cup unbleached flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon grated orange peel
- 2 teaspoons finely chopped candied ginger (optional)
- 1/4 cup water
- 1 tablespoon vegetable oil
- 3/4 cup plain or vanilla soymilk
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Combine the pumpkin with the dry ingredients. Mix water, oil, and soymilk and add to pumpkin mixture. Beat just until smooth. Heat griddle or frying pan and oil lightly. Use about 1/4-cup of batter for each pancake; cook until bubbles appear, then turn. Remove when pancakes are golden and slightly firm to the touch.
Recipe from The Vegetarian No-Cholesterol Family-Style Cookbook by Kate Schumann and Virginia Messina, M.P.H., R.D. | 
