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Yeasted Pumpkin Pancakes [Vegan]

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Usually, Pancakes made with Whole Grain Flour are dry and flat, not this one. The yeast allows the batter to rise, creating air pockets that are pivotal in the process. If you pour a bubbly batter into a hot grill, the Pancakes will rise becoming fluffier than any other you've ever tried. Don't they look fluffy and pretty?

Yeasted Pumpkin Pancakes [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 2 cups Whole Grain Flour
  • 2 teaspoons Yeast
  • pinch of Salt
  • 1 tbsp Sugar
  • 1 tbsp Oil
  • 1.5 cups Rice Flour
  • 1/4 cup Pumpkin Puree
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Egg Replacer (optional)

Preparation

  1. Warm 1/2 cup of the rice milk and sugar in the microwave, not scorching hot, just warm to the touch (about 110 degrees). Mix in the yeast and let it rest for 3-5 minutes.
  2. Warm the remaining rice milk, mix in the pumpkin puree and spices, blend well. Add the rest of the ingredients, including the yeasted rice milk. Blend well. Let the batter rest, covered, in a warm place for 30 minutes.
  3. After 30 minutes have passed, pour some of the batter in a greased griddle and cook.  Makes 10-12 pancakes.

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AUTHOR & RECIPE DETAILS


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Yadsia G. Iglesias, the author of Shop Cook Make, was born and raised in Puerto Rico Yadsia G. Iglesias has a B.A. in Early Childhood Education and an M.B.A. With no culinary or photography training, she decided to dive into the blogging world. Her goal is to convey her Afro-Caribbean heritage through food.


 

 

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One comment on “Yeasted Pumpkin Pancakes [Vegan]”

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Penny
4 Years Ago

The instructions talk about rece milk. The ingredients do not mention rice flour, only rice milk. Should it be 1.5 C rice milk instead of 1.5 C rice flour in the ingredients?


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