So, our really awesome friend Franny submitted the very 1st recipe through our site and it doesn’t even need to be veg-i-fied! I met this amazing fella while on a brief contract stint with peta2 & we hit it off instantly. He currently works for an amazing organization called Feed Our Children NOW! and is, hands down, one of the coolest kids I know- an activist, a creator of all sorts, a lover of Kombucha and a published author with some exciting new things in the works!
Franny’s cooking skills are pretty awesome too. He shared with us the perfect Saturday morning breakfast food- Vegan Pumpkin Pancakes…Be still my heart.
What You Need:
Directions:
- Combine soy milk with the tsp of vinegar in a bowl. Give it 5 minutes to curdle. This creates a vegan substitute for buttermilk.
- In a separate bowl, mix the remaining ingredients before adding the buttermilk substitute.
- Once buttermilk substitute has been added and mixed let the batter sit for 5 minutes before cooking.
- Pour into a non-stick pan & flip away!
This recipe makes about fifteen 5″ pancakes.
**If you’re feeling a little adventurous, try adding a tsp of sugar, an extra 1/2 cup of pumpkin and about a cup of your favorite oatmeal.
Enjoy!
I am sure after reading this, you have fallen in love with Franny also & we can’t blame you. Check him out on twitter: @FrannyLopezz or follow his tumblr: www.FrannyLopez.com for the inside scoop on his new adventures!
{ 3 comments… read them below or add one }
These look and sound so delicious! I can’t wait to try them!
This is going to be my Sunday brunch
The mixture is more like dough than batter… I added more milk and water. Since I don’t top my pancakes I think they would have benefitted from some agave added for sweetness.
Have you baked this in a bread pan? It just may be an excellent pumpkin bread recipe if some sweetness is added to the mix.