Loaded Vegan Pumpkin Pancakes with Cranberry and Pecan Topping

Let the pumpkin season begin!  I hold back my pumpkin everything indulgences for the first of October and then let loose until everyone in my family is begging for no more pumpkin!  Not really, as my pumpkin frenzy is limited to October and November and honestly, who doesn’t love pumpkin, at least, no one I know.

These pancakes, posted back in October, 2011, have been my favorite every year.  Quick and easy to prepare, these indulgent pancakes fit nicely into my weekend brunch treat.  Replacing a few ingredients (1 egg for 1/2 ripe banana and dairy milk to non-dairy), the swaps did not effect the end result in taste and texture.

For many years now I have maintained a tradition of giant blueberry pancakes for my birthday.  I wait all year to indulge completely in these pancakes.  It’s not that I deny myself but rather enjoy the anticipation of this once a year treat that make it all the more special to me.  As my daughter so kindly states, I do get excited over the littlest of things.  And one of my other annual treats is these pumpkin pancakes.

In my original recipe, I used whole wheat pastry flour as its texture is lighter than using regular whole wheat flour, but now I do favor Einkorn flour.  These pancakes are earthy, with the unmistakable spices of fall; cinnamon, cloves, ginger and nutmeg.   While the pancakes alone are moist, tender and fluffy; it’s the topping of the marinated dried cranberry, golden raisins and walnuts or pecans that always seems to get everyone’s attention.  In my original post, I marinated the dried fruit and nuts with Pumpkin Spice Liqueur, as any good host would do, wink, wink.  And without fail, my guests were scooping up more of the topping and drizzling the liquor on their pancakes.  Now, I prefer to soak in fresh squeezed orange juice, a touch of orange marmalade for sweetness and serve with warmed maple syrup.

These make about 8-10 pancakes, double the recipe for double the pancakes.

Pumpkin Pancakes

Dry ingredients:

1 cup whole wheat pastry flour or Einkorn Flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoon turbinado, raw, sugar (optional, I normally omit) *

1 teaspoon baking soda

¼ teaspoon ground allspice

½ teaspoon ground cloves
1 ½ teaspoons ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground ginger

Wet ingredients:

1/3 cup canned pumpkin puree, not pumpkin pie filling

1  cup non-dairy milk

1/2 half of ripe banana (use the other half for topping or freeze for your smoothies)

1 teaspoon vanilla

2 tablespoons walnut oil or coconut oil melted (plus extra for greasing the pan)

In a large bowl combine the dry ingredients, stirring well to mix all the spices into the flour.  In a separate bowl, combine the wet ingredients, smashing in the ripe banana until smooth.  Gently pour the wet into the dry and stir until combined and still a bit lumpy.  Do not overmix the batter as it will  over develop the gluten making tough pancakes.  Set the batter aside for 10 minutes (prep your topping during this time) or refrigerate overnight.  Heat a griddle pan to medium heat, brushing on a light coating of vegan butter or coconut oil spray.  When ready to cook the pancakes, do not stir again as it will break up the air bubbles.  Scoop out ¼ cup portions for each pancake.  Allow to cook for 3 minutes per side, flipping over once.  To keep the pancakes warm while making batches, place cooked pancakes in 200 degree oven.  Serve immediately with the dried fruit topping and a maple syrup.

Dried Fruit Topping

½ cup dried cranberries

¼ cup golden raisins

½ cup chopped walnuts or pecans

2 tablespoons freshly squeezed orange juice  (or Pumpkin Spice Liqueur)

1 tablespoon all fruit orange marmalade

Combine all ingredients and allow to marry for at least an hour.

*Note:  I leave out the sugar in the pancakes as I find the sweetness of the topping and drizzle of maple syrup makes these pancakes sweet enough!