Photo Credit: Minimalist Baker
Fall is the season to put pumpkin into (almost) everything, so why not have some pumpkins for breakfast? In the form of pancakes? Yes please! Medium roast yaupon and pumpkin are the most delightful duo, so go ahead and wake up to these this Sunday morning!
Vegan Yaupon Pumpkin Pancakes
Makes 2 servings // Total time: 15 minutes // Active time: 15 minutes
- 3/4 cup unsweetened non-dairy milk
- 1 tsp loose leaf or 1 sachet/bag medium roast yaupon tea
- 1 tbsp vegan butter, melted (or grape seed oil or coconut oil)
- 1/3 cup packed pumpkin purée
- 1 tbsp maple syrup or agave syrup
- 3 tbsp brown sugar
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 baking soda
- 1/4 tsp cinnamon
- A pinch of salt
- 1 tsp pumpkin pie spice
- 1 cup whole-wheat pastry flour
Make milk tea by heating the milk in a double boiler on medium-low until it is hot to the touch. Alternatively, you can heat it up in the microwave on half power for 30 seconds at a time until it's hot to the touch. Once the milk is warmed up, add in the tea and let steep for 5 minutes, or until desired flavor. Remove (strain) tea and set aside to cool further.
In a large mixing bowl, combine the milk tea, melted butter (or oil), pumpkin purée, syrup, brown sugar, and vanilla extract and mix well. Next add in the dry ingredients and combine well. If the batter is too thin, add a bit more flour, or if it is too think, add a bit of non-dairy milk.
Preheat a large skillet to medium-low heat on the stove top. Pour 1/4 cup of batter for each pancake and then flip when little bubbles form in the middle, and cook for another 1-3 minutes. Top with vegan butter, maple syrup, more spices, and even chopped pecans for a hearty and festive breakfast or snack! Enjoy!
Recipe adapted from Minimalist Baker