Wednesday, October 13, 2010

Pumpkin Spice Waffles & Apple Cinnamon Pancakes

It's time to re-stock my waffle and pancake freezer stash again.  Every few weeks I take a day and make a couple batches of each for a quick breakfast in the morning.  ( My dear son would never let me actually cook breakfast in the morning without having a complete meltdown from starvation...yeah, he's not even 2 yet)  This time I was inspired by our recent 3 days of temperatures not in the high 90's and decided to do something "fall-ish".  Enter Pumpkin Spice Waffles and Apple Cinnamon Pancakes.

Now, you will notice that both recipes are vegan...but I ask those who have never gone "there" to give it a try.  My son was diagnosed with an egg allergy a few months ago and since I've been baking and cooking without eggs and more often when it comes to desserts, completely vegan.  Most people can't even tell the difference or they think the vegan dessert is better. 

Pumpkin Spice Waffles

2 1/2 cups flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt (you could use regular yogurt)
2 cups soymilk (or regular cow's milk, if you don't have soy)
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Sift together dry ingredients. In a seperate bowl, wisk together wet ingredients until well emulsified. Pour wet into dry and combine.  Cook in a waffle iron.

Apple Cinnamon Pancakes

1 apple, any variety (I used Fuji), peeled, cored, and shredded
1 cup flour (I always use unbleached all purpose)
1 tablespoon baking powder
1 tablespoon ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon allspice OR ground cloves
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons maple syrup
1 cup nondairy milk (I used soymik)
2 tablespoons melted vegan butter (I used Earth Balance)
Canola oil spray

 Peel and core the apple, then shred it. Spray a skillet with a bit of oil and let the apple bits cook for for a bit over medium heat, stirring them occasionally. You want the apple bits to get hot and soft, but not brown - so keep an eye on them while you're working on the next step.

 While the apple bits are heating, mix together your dry ingredients in a large mixing bowl. Add in the milk, syrup, and melted butter, but don't over mix! It will turn your batter to glue, which makes for an oddly chewy pancake. Some lumps in your batter are okay.  I made each pancake with 1/4 cup of batter which made 8 pancakes.

*Just a note: if you're not into trying to bake vegan or you just don't have things like soymilk in the house... just use regular cows milk and margarine or butter.*

1 comment:

  1. That's so great that these delicious breakfast foods can be made without eggs for those that can't eat them.


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