Halloween Pumpkin Pancakes (Vegan)

It's Halloween (the best day of the year in my opinion) and I spent it behind the bar of a coffee shop slinging espresso to a soundtrack of spooky songs while observing the way the world looks on this final day of October. So far, it's been a perfectly gloomy Tuesday full of caffeine and wondering whether everyone I see is in costume or just dresses that way (it is Los Angeles after all). 

Exhausted and entirely full of caffeine, I'm writing this cuddled on my sofa with a mug of peppermint tea. The weather has finally come down from the record-breaking 100+ degree October temperatures and we can all return to our cozy, sweater wearing selves. 

In the meantime, I'm pondering the thought of dressing myself in a last minute costume and heading on over to a 90s dance party. That's Plan A. Plan B, on the other hand, has a lot to do with me making the waffle version of these pumpkin pancakes and binge watching the entire season of Stranger Things, which doesn't sound like a bad alternative. 

While I decide on how my night will roll out, I think I'll just lay here and listen to this playlist of Halloween-ish songs. I refrained from adding Monster Mash and Thriller, but will probably end up dancing along to it at some point tonight whether I go out or not because c'mon, is it really Halloween without em'?

I made dozens of pancakes on multiple occasions until I figured out just the right way to make them look like pumpkins and not big blobs of orange. This recipe is an adapted version of the one used at Camp Gritty, with a little bit of pumpkin puree, because if I'm going to make pumpkin pancakes, I'm going to really make pumpkin pancakes.

Pumpkin Pancakes (Vegan)
makes 6-8 pancakes

- 1 cup flour
- 1 tablespoon sugar
- 2 tablespoons baking powder
- 1/8 teaspoon salt
- 1/2 tablespoon chia seeds
- 1 cup unsweetened almond milk
- 1/4 cup pumpkin puree
- 2 tablespoons coconut oil
-  food coloring
- 1/3 cup chocolate fudge sauce
- 1/4 cup vanilla glaze
  1. In a medium mixing bowl, combine the flour, sugar, baking powder, salt, and chia seeds.
  2. Add the milk, pumpkin, and oil to the dry ingredients. Mix until smooth. 
  3. Set aside 1/2 cup of batter to color green. Add a few drop of orange food coloring (or mix 3 parts yellow : 1 part red) to the rest. Then, add the orange batter to a squeeze bottle. 
  4. Color the portion of the batter you set aside green. Add it into a piping bag or another squeeze bottle. 
  5. Use the orange batter to draw the outline of a pumpkin on a hot, greased pan (the darker parts you see in these photos). Turn the heat up to medium-high and cook until bubbly. Then, turn off the heat and fill in the gaps with more orange batter. Quickly use the green batter to draw a vine next to the stem. Let sit for 15-20 seconds, then flip (you do not want the "filler batter" to brown at all). 
  6. Repeat until all pumpkins are cooked. Then, fill a piping bag with chocolate sauce and pipe faces onto each pumpkin. Finish the details off by piping vanilla glaze over the chocolate.

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© A Little Baker
Maira Gall