Recipe: Vegan Pumpkin Pancakes

I was having lunch in the city yesterday with Laurie Notaro (yes, The Laurie Notaro. I totally just name dropped) and I was telling her about my favorite new weekend breakfast: high fiber pumpkin pancakes! She asked if I posted the recipe online yet, which I have not, so I documented the process this morning. Not only are these pancakes delicious, but they have a ton of fiber (about 10g per serving) and the addition of pumpkin and spices makes them great for autumn! But you can leave them out for plain high fiber pancakes, or add your own ingredients - fruit or whatever. Get creative!

Ingredients:

• Bob's High Fiber Pancake & Waffle Mix, 1 cup (7 points)
• Canned Pumpkin, 1/2 of a 15 oz can (1 point)
• Oat Bran, 1/3 cup (1 point)
• Unsweetened Applesauce, 4 oz (.5 point)
• Water, 3/4 cup
• Cinnamon, Ginger, Nutmeg and Cloves, 1/4 tsp each (0 points)

Yields: 3 cups mix
Servings: 3
Points per Serving: 3

(Add all ingredients in any order, it doesn't matter)

In a mixing bowl, add 1 cup of pancake mix -

Add pumpkin (1 cup) and unsweetened applesauce (4 oz)-

Add spices and water -

Add 1/3 cup oatbran -

Stir all ingredients until they are smooth and well blended. (If you prefer thinner pancakes, add a little more water or some milk/soy milk. If you like them thick, leave them as is. It's always better to start too thick and then add liquid if necessary)

When I was done mixing the ingredients, I transferred them into this great measuring cup from the Container Store. As you can see, this batch of mixture comes out to 3 cups. Putting it in this measuring cup before cooking the mix helps because I can be aware of how much mix I use. It's built in portion control. 3 cups = 3 servings.

Since the cup also has a spout, you can pour it out easily onto your griddle -

And the best part of this measuring cup is the snap on plastic lid that keeps the mixture fresh in the fridge for a few days. I love this product!

ok, back to the recipe...

Obviously, you pour the mixture on the grill, cooking one side-

then flipping and cooking the other-

Within minutes, you have your gorgeous, hearty, healthy, delicious pancakes!

I added a tiny amount of vegan butter (1.5 tsp) and maple syrup (2 tbsp) for an additional 3 points-

Doesn't that look awesome?! It is! I love these pancakes! Enjoy :)


And if you're in Greenpoint today between 1 and 2, look for me in the 5K. I'll be running/walking with Lainykins. Not sure what I'm wearing yet, but it will involve actual sneakers and appropriate attire. Here's the course route.

Also, tomorrow I am going to "Tweet what I Eat". If you want to follow along, send a request to follow me on Twitter.