Pumpkin Pancakes

These delicious pumpkin pancakes aren't quite as fluffy as my plain or banana pancakes because the pumpkin makes them dense. That being said, they taste amazing spread with vegan margarine and dripping with maple syrup!

2 cups unbleached flour
4 tsp baking powder (measure generously or add a tiny bit extra for fluffier pancakes)
1 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
1/4 cup agave
1 1/4 to 1 3/4 cups plain or unsweetened nondairy milk (almond works well)
1 cup cooked pumpkin puree or canned cooked pumpkin
vegan margarine or oil for frying

Combine the flour, baking powder, and spices in a large mixing bowl and stir. Add the agave and 1 1/4 cups of the nondairy milk, stir until the lumps are gone, and then stir in the pumpkin. Add the extra nondairy milk as needed to reach pancake batter consistency, probably about 1/4 cup or so depending on your how much liquid is in your pumpkin (you will need to add some but not necessarily all so do this slowly, stirring in a spoonful or two at a time). Add a little bit of vegan margarine or oil to a frying pan at slightly below medium heat. Pour the pancake batter into the pan to form 3-4" cakes. Flip the cakes when a few bubbles form on top and the bottom is light golden brown. Cook on the second side for just a moment and then enjoy topped with vegan margarine and grade B maple syrup!

Mom's Oatmeal Goes Tropical

I was at a diner/cafe not long ago with my family & ordered oatmeal. I was not expecting the "oatmeal" I was served; it was nothing like what I think of as oatmeal! Apparently some people think oatmeal should be gluey, slimy, goop. I disagree! My mom has always made oatmeal that is flavorful & a little bit chewy, and after the diner I found myself looking forward to a bowl of oatmeal like my mom makes. This recipe is a variation on the way she cooks oatmeal with a bit of a tropical twist.




1 cup water
1/2 cup rolled oats (old fashioned, not quick cooking)
1/4 to 1/3 cup fresh pineapple, diced or cut into small chunks
1/4 cup walnut halves, broken into pieces
1/8 cup raisins *
1/2 tsp cinnamon
1/4 cup vanilla coconut milk (like Silk or So Delicious brand)
1/8 cup maple syrup, preferably grade B **

In a medium saucepan, bring the water to a boil. Stir in the oats, walnuts, raisins, pineapple, and cinnamon. Reduce heat to medium and allow to cook until the oatmeal is softened but still a bit chewy, about 5 to 7 minutes. Remove the pan from heat and stir in the coconut milk and maple syrup. Allow the oatmeal to sit for a few minutes before serving but don't allow it to get cold.

Makes about 1 1/2 cups cooked. Obviously, use more or less cinnamon and maple syrup as you prefer!

* 1/8 cup is 2 TBSP so just use your TBSP if you don't have a 1/8 cup measure
** Grade B maple syrup is darker and has a stronger maple flavor. If you can't find any you can use Grade A, but I promise Grade B is worth looking for!

Apple Salad *

When making fruit salad, I prefer to use only fruit that is in season and in fall that means apples. If you have fresh, ripe, local apples which taste delicious on their own it may seem silly to add a dressing. The dressing for this salad is important, however, because it keeps the apples from turning brown after being cut up.

1 very large or 2 medium red delicious apples
1 very large or 2 medium golden delicious apples (or other mild, sweet, gold colored apple)
3/4 cup raisins
3/4 English walnut meats, broken into pieces
1/4 cup freshly squeezed lemon juice (roughly one lemon worth)
1/4 cup agave
1/4 tsp ground cinnamon

Wash, core, and cut the apples into 1/2" pieces. Place the apples, raisins, and walnuts into a bowl. Combine the lemon juice and agave in a separate container and whisk or stir until well blended. Pour the lemon/agave dressing over the salad and stir to be sure all the apple chunks are well coated. Sprinkle on the cinnamon and stir again to distribute it through the salad. Anything that will not be eaten the same day should be refrigerated in a sealed container.



This recipe is a part of the September 2010 SOS Kitchen Challenge hosted by Diet, Dessert, and Dogs and Affairs of Living