I created this eggless, dairy-free spiced pumpkin pancake recipe as a Thanksgiving treat for my family. The pancakes are moist due to the pureed pumpkin that substitutes for eggs. Cinnamon, cloves, ginger and vanilla add just the right amount of spice. This recipe is a good way to sneak some beta-carotene rich squash into the diet of picky eaters.
The recipe is good for those sensitive to eggs, and lactose intolerant, or on a low-cholesterol or vegan diet. The low sugar content and high fiber content from the pumpkin are a good choice for diabetics. The recipe is not gluten-free, but could be made so if potato flour were used instead of wheat flour.
Recipe makes approximately ten 5-inch pancakes.
- 2C canned, pureed pumpkin
- 1t vanilla extract
- 1C dairy-free milk
- 1t sugar, maple syrup, or agave syrup
- ½ t baking soda
- 1t baking powder
- 2T vegetable oil
- ½ t salt
- 1 ¼ C flour
- 1t ground cinnamon
- ½ t each ground cloves and ginger
- Mix pumpkin, vanilla, dairy-free milk, sugar/syrup, salt, and vegetable oil together.
- Sift flour, baking soda, baking powder, and spices into bowl.
- Mixture will be thick.
- Spoon batter into preheated, oiled frying pans. Smooth into 5 inch cakes
- Pancakes will not bubble on top during cooking.
- Flip cakes when edges begin to firm up and brown.