I was super organized for Christmas this year.
I decided not to do too much Christmas-specific baking, since I bake all the time for this blog anyway. I also decided to go out and do things with my friends in lieu of Christmas gifts.
So when I say organized, what I’m really saying is very successfully implementing tactical avoidance.
But it wouldn’t be Christmas without a pre-Christmas pumpkin pancake brunch.
I mean, this is the first pre-Christmas that I’ve had a pumpkin pancake brunch, but now I’m totally sold.
Trust me on this one. You will be too.
Pumpkin Pancakes with a Maple Apple Topping (vegan)
three quarters cup all-purpose flour
half cup pastry flour
two teaspoons baking powder
two tablespoons brown sugar
quarter teaspoon salt
three quarters teaspoon cinnamon
quarter teaspoon of each nutmeg, cloves, and ginger
one cup unsweetened almond milk
two thirds cup pumpkin purée (not pumpkin pie mix!)
two tablespoons canola oil
one egg replacer egg (I used Ener-G)
one teaspoon vanilla
quarter cup maple syrup
one or two apples (I used two tiny ones), cored and sliced super thinly
Sift together dry ingredients. In a separate bowl, mix almond milk, pumpkin, oil, egg, and vanilla.
Make a well in the centre of the flour mixture, and fold in wet ingredients until just barely combined. Let rest for 10 minutes.
While resting, grease and heat a cast-iron skillet over medium heat.
Prepare the filling: microwave maple syrup and apple slices for two to three minutes, stirring every minute. How long you microwave them for will depend on how soft you want them.
I make my pancakes two at a time using half a cup of batter each. Cook for about 4-5 minutes on one side (or until the edges are drying and the middle is starting to bubble) and flip, cooking until golden brown on both sides (this took me about 3-4 more minutes on the second side).
Serve warm with maple apples on top (and whipped cream if you’re not vegan).