After our first 4 days of being vegans, Andrew and I were really in need of some comfort food. I wanted to make something for him that would make this change not quite so drastic and give him hope that he could actually do it. I knew that he would love my grandmother’s pancakes (“Dad’s Buttermilk Pancakes, February 2011), but they had eggs and buttermilk. I wondered if there were some way to turn them into vegans too. I got up early and started researching some alternatives for eggs and found out that there are some really good substitutions. The key is to know what their function is in a particular recipe.
In pancakes, eggs act as a binder and do not add leavening power as I had expected. It turns out that 1/3 cup pumpkin puree (the kind you use for pumpkin pies) is the equivalent of one egg when used as a binder. Having settled that, I switched out the buttermilk for almond milk and hoped that it would provide the right consistency. Next, I switched the white flour for whole wheat and lo and behold, I had just recreated my grandmother’s pancakes in an all plant-based recipe. Not willing to leave well enough alone, I decided that a handful of walnuts would be a good fit with the pumpkin.
I was right on all accounts. The pancakes are dense, but light and really, really good. And truth be told… I like these better than our regular Saturday recipe and so does Andrew. Sorry Grandma!
Cornmeal pumpkin pancakes with toasted walnuts
1/3 cup pumpkin puree
1 1/4 cups vanilla or regular almond milk
1 tablespoon molasses
1/4 cup corn or canola oil (we use olive oil these days and love it)
3/4 cup yellow corn meal
3/4 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
½ cup toasted walnuts, chopped
Mix almond milk, pumpkin, oil, and molasses together. Put the rest of the ingredients through a sifter and into the bowl; mix. Cook in vegan butte