In honour of today's ColorChallenge, I thought it would be fun to make something using TuesdayOrange!
I had some delicious orange pumpkin in the fridge and a craving for some pancakes... why not have them both at the same time?
I do have to admit, they loose a bit of their color along the way but I hope the taste makes up for it!
Let's start off with the ingredient list- I don't use sugar, wheat, dairy or meat products in my recipes so this one here is gluten-free, vegan, healthy and delicious!
Pancake Batter:
- Organic soy milk (I would have preferred coconut or almond but I ran out!)
- 1/4 Cup Cooked pumpkin (so we can puree it! I cut mine into squares and boiled it prior.)
- 1/3 Cup Gluten free flour (I am using organic red rice flour.)
- 2 Chia eggs (1tbs chia/3 tsp water= 1 egg) (Soak chia in water and leave in fridge until gooey eye-like substance occurs)
Spices to your taste!
- Cinnamon
- Clove
- Nutmeg
- Vanilla (I am using beans, but if you have extract feel free to use that instead!)
- Cardamom
This is a warning- my mixture is not sweet, it's more sultry. I add sweet with the sauce on top though so don't worry! ;)
Here's our lineup!
Take your cooked pumpkin, choice of milk and vanilla and blend together until you get a puree (keep adding milk until desired consistency occurs!)
Add all ingredients to a bowl and mix, taste your mixture, adding in spices until you like the taste! Sadly this is where the orange starts to loose it's vibrancy!
Fry the pancakes (in coconut oil!)
I thought you all would be pretty familiar with this part so while you flip your pancakes, I am going to tell you about the sauce I made for on top! If you have honey or maple syrup, it'll be just perfect on it's own but I like to make things a bit more exciting!
Frosting
- 1 handful of pitted dates
- Small piece of vanilla bean (or vanilla extract)
- Cinnamon
- Organic soy milk (start with a small amount and add as needed to blend)
- 2 chia eggs
Blend all ingredients together until you get a creamy consistency (from the chia eggs and dates)
Spread over top of pancakes and enjoy!
These pancakes surprised me with the spice from the cinnamon and pumpkin puree paired with the sweetness of the dates in the sauce. I hope you enjoy them! Happy Tuesday everyone!
XO,