Would you believe me if I told you that we completely forgot to carve pumpkins?
And then I had my first big test in Human Physiology, and then a midterm exam and then a nurse entrance test! Beyond that there were costumes to be bought, arrangements for trick or treating to be made and my oldest son turned 10 years old!
Even though we forgot to carve pumpkins, that didn’t stop me from making pumpkin donuts, pumpkin pancakes and a pumpkin spice latte!
Its amazing how far you can stretch one pie pumpkin.
This recipe is a great way to use up that leftover pumpkin that you have sitting around. Everyone loved them, even my sisters kids and of course, no one would ever know they are vegan!
by Tammy Boyd
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
2 cups vanilla almond milk
1 teaspoon vanilla
1/2 cup pumpkin puree (canned or fresh)
Mix dry ingredients together in large bowl. Whisk together pumpkin, milk and vanilla. Pour wet ingredients into dry and stir until just combined. If you need to add a couple more tablespoons of milk to thin it out, by all means – do!
Drop onto hot skillet. You know they are ready to flip when there are bubbled at the surface.
Serve with Earth Balance butter and real maple syrup. These would also be delicious with chocolate chips for an extra special treat!