Fall Baking – Pumpkin Everything Part 1
|October 21, 2012||Posted by Koalaborg under Food, recipes, Vegan, Vegan Mofo 2012|
I usually hit my pumpkin streak mid-October and keep it going through the holidays. Fall just doesn’t feel right, to me, without something pumpkiny to eat or drink. I actually had a more ambitious plan for this weekend, as far as baking goes, but this was still pretty preductive day overall.
We have been trying to keep it simple around here lately, but I wanted to have a nice big weekend breakfast for a change, so I made up Pumpkin Spice Pancakes, served with Unfiltered Grade B maple syrup and some Gimme Lean sausage on the side. Now, its been a while since I’ve had Grade B syrup – it is so much more expensive down here compared to what I was paying in Maryland, but I just bought a large quantity through our local buyers club, so I was pretty excited to use it! If you have never strayed beyond Grade A, I would definitely recommend trying Grade B at least once. It is a darker syrup, with a more robust, “maple-y” flavor. This is also my first time having unfiltered maple syrup. I now have a gallon of unfiltered Grade B syrup to enjoy – check out the description to see the benefits of unfiltered syrup.
Anyway, back to the pancakes. I have long used a particular pancake recipe – its our favorite and it works. When I decided to make Pumpkin Spice pancakes I modified my usual recipe.
Pumpkin Spice Oatmeal Pancakes
2 2/3 cups all-purpose flour
1 1/3 cup quick oats (or rolled oats chopped up a bit)
4 Tbsp sugar
1 tsp salt
2 egg equivalents (I use EnerG 3 tsp + 4 Tbsp water)
2 2/3 cup milk (I use almond)
6 Tbsp melted margarine or a little less than 1/2 cup oil
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp clove
1/2 banana, mashed up
1/2 cup pumpkin puree
Combine dry ingredients in a large mixing bowl. In a smaller bowl, combine egg equivalent, milk and oil. Add wet ingredients to dry and combine well. Mash banana and mix with pumpkin, and then add to pancake batter. Mix well. Cook on preheated cast iron skillet.
This is a thicker pancake batter, so I usually drop by spoonfuls onto griddle. Adding a little extra milk will thin it a bit if you want it to pour a bit easier. This will increase the cooking time slightly.
I was only able to get one more recipe prepared today, but it is a quick prep and totally worth the effort. Recently I shared some granola bars I had prepared – tonight I prepped a Pumpkin Chocolate Chip version of these granola bars and they came out awesome!
Pumpkin Chocolate Chip Granola Bars
2 cups rolled oats
1/2 tsp baking soda
1/2 cup quick oats
1/2 cup + 4 Tbsp oat flour
1 tsp vanilla
3 Tbsp pumpkin puree
1/2 cup maple syrup
4 Tbsp sugar
1/2 tsp salt
4 Tbsp apple sauce
1/2 cup chocolate chips
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
In a mixing bowl, combine all dry ingredients. In a smaller bowl, combine all wet ingredients and whisk together. Add wet ingredients to dry ingredients and combine, be sure to not leave any dry patches. Spread into a 9X13 inch baking dish, and press down with a sheet of wax paper. You want to compress the granola mixture into bottom of baking dish. Bake for 1-0 minutes in a preheated 350F oven. Remove from oven, and transfer to fridge to chill. When granola bar mixture is completely cool. cover again with wax paper and press firm. Slice into bars. These should be fine at room temperature but keeping stored in fridge is best.