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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 Cup Unbleached All-Purpose Flour ¼ Cup Packed Brown Sugar 1 ½ tsp Baking Powder ¼ tsp Salt ½ tsp Cinnamon ½ tesp Ground Ginger ¼ tsp Nutmeg 1 large Egg, lightly beaten 1 Tbsp Smart Balance Oil 1 Cup Vanilla Soy Milk 1/3 Cup Pure Pumpkin Instructions: Preparation: Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine Egg, oil, soy milk and pumpkin into a small bowl and blend thoroughly. Whisk pumpkin mixture into dry ingredients and let stand for five minutes. For each pancake, scoop ¼ cup of batter on to a hot griddle or electric skillet at 325 degrees. Turn pancakes when bubbles appear and edges are cooked (about 2 minutes) and turn. Cook for another 1 and ½ minutes on second side. Serve with hot maple syrup and/or whipped crème. Makes 8 – 10 pancakes. Notes: Gluten-Free Version: Use 1 Cup Pamela’s Pancake Mix and use only ½ tsp baking powder. |
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