Wow! I can’t believe that it is the end of the first week of Vegan Month of Food. I am also surprised that I have been able to post something everyday. When I first heard that MoFo was going to be in the month of October this year I kind of panicked because I assumed that it would be held in November again like last year. I didn’t participate last year, but had made it one of my goals for this year. I started this blog this past April and had every intention of adding posts and everything, but I guess everything else going on in my life took up my time. Now that I have been taking the time to add new posts it has made me realize how much I love blogging.
It has been Vegan Mofo that has helped me realize this. I didn’t prepare for Mofo at all, which has been kind of stressful, but it has also made it fun for me! I just love the whole concept behind it and how the vegan community is able to get together to share our love of vegan food to the whole world. I have enjoyed reading everyone else’s blogs and have learned so much and saved so many wonderful looking recipes. MoFo has definitely shown the world that vegan food rocks!
I just wanted to say thank you to everyone that has stopped by my blog to check it out and for the comments and kind words. I have greatly appreciated it so much! When I signed up I didn’t expect to get any comments on my posts, I just wanted to make sure that I was a part of such a wonderful event, but all of the feedback I have received has completely blown my mind. So I wanted to thank you all so much for taking the time to read my post and leave me feedback.
Now that I have rambled on, I do have a recipe to share. Sticking with the pumpkin theme I have a pumpkin pancake recipe for you. I make pancakes a lot because they are another food staple that my daughter loves and I usually have a few variations of them, but most of the time they contain chocolate chips like the one I am sharing today. I always make mini or silver dollar size pancakes because my daughter likes to grab one and go about her business, so to make it easier for her to hold them in her little hands I make them small.
Mini Pumpkin Chocolate Chip Pancakes
¾ Cup Non-Dairy Milk
1 Teaspoon Vinegar
¾ Cup All-Purpose Flour
¼ Cup Whole Wheat Pastry Flour
2 Teaspoons Baking Powder
¼ Teaspoon Sea Salt
¾ Teaspoon Cinnamon
1/8 Teaspoon Ground Nutmeg
¼ to ½ Teaspoon Orange Zest (Optional, but does add a little something, something)
2 Tablespoons Brown Sugar
¼ Cup Pumpkin Puree
1 Tablespoon Canola Oil
1 Teaspoon Pure Vanilla Extract
2 Tablespoons Mini Semi-Sweet Chocolate Chips (such as Ghiradelli)
In a small bowl combine the non-dairy milk and vinegar, set aside for a few minutes to curdle. In a medium bowl mix together the flours, baking powder, sea salt, cinnamon, nutmeg and mini chocolate chips.
In the bowl with the non-dairy milk, add in the pumpkin puree, orange zest (if using), brown sugar, canola oil and vanilla extract. Mix ingredients until well combined and then add the mixture to the dry ingredients.
Spray a non-stick pan with cooking spray and place the pan over medium heat. Once the pan is warm, scoop two tablespoons worth of the batter and drop into the pan. The pan I use will have room for four mini pancakes at a time. It usually takes about 3-4 minutes to cook on each side, but that sometimes varies. I will normally flip the pancakes once I see the edges starting to brown a little. Hope you enjoy!