Here's the recipe:
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
2 cups vanilla dairy-free milk
15 oz. can pureed pumpkin (not pumpkin pie mix)
1/2 cup brown sugar
1/2 cup canola oil
1 tsp. praline or vanilla extract
maple syrup (optional)
pralines, chopped (optional)
1. Mix flour, baking powder, baking soda, salt, and spices.
2. In a separate bowl, whisk together non-dairy milk, pumpkin, brown sugar, canola oil, and extract.
3. Pour wet ingredients into dry and mix.
4. Brush nonstick skillet with canola oil (or spray) and heat over medium-high heat until hot but not smoking.
5. Pour about 1/4 cup batter per pancake onto the hot skillet and cook on each side for about 2 to 3 minutes, or until undersides are golden brown. Serve with syrup and chopped pralines.
Evidently, I got it all wrong - this recipe came in my e-mail from Meatout Monday- so here's the link so you can find it on teh interwebs:
Fluffy Pumpkin Pancakes
This recipe makes a lot of pancakes, so you're going to want to save some for later. I made them first on Saturday, but am just posting about them now. YUM.
One thing - spread the batter out in the frying pan, because otherwise they will take forever to cook. If you spread the batter out, they will still be fluffy, but they will also not take quite so long to get done. Pure maple syrup and soy free Earth Balance completes the picture. (Sorry, no photos, I was in too much of a hurry to eat them!)