Dairy, Egg and Nut Free Pumpkin Pancakes

Well, I apologize for not posting in months!!!  I have started a new part time job and although I have been working on new recipes, I have not had them ready to post.  I hope that you have all still been baking and creating treats for your loved ones.  As usual around here, my husband has been telling me to stop baking and making a mess (I know, he was born without a sweet tooth!)


Lately, I have been trying out some new pumpkin recipes.  These pancake came out nicely, however only 2 of my 3 kids liked them.  Oh well, more for me to eat!

Ingredients

1 ¼ c all-purpose flour

2 tbs brown sugar

2 tsp b powder

1/2 tsp cinnamon

½ tsp ground ginger                                                                     

½ tsp salt

1/8 tsp nutmeg

dash of ground cloves

1 c soymilk

6 tbs canned pumpkin puree

1/3 c canola oil

Measure the dry ingredients into a medium sized bowl and stir.  Make a well in the center and add the soymilk, pumpkin puree, and canola oil.  Gently whisk together the batter.  Melt some soybutter in a skillet over medium heat.  Spoon batter by the ladleful onto the hot skillet and cook pancakes about 3 minutes per side.  Serve with soybutter and Vermont maple syrup. Makes 8 to 10.