It's been a while since I've had pancakes for breakfast. I've mostly been having smoothies for breakfast during the week and oatmeal on the weekends. I was flipping through Vegan Brunch the other day and decided I needed more pancakes in my life. I went with the delicious pumpkin pancakes. I subbed whole wheat pastry flour for all-purpose flour. They took a while to firm up on the pan, but once they did...oh, man. So worth the wait. I slathered on some Earth Balance and drizzled a bit of maple syrup on top for a dessert-worthy breakfast. To health it up a bit, a had some bright red and organic beet, apple, carrot, and ginger juice on the side.
Next post, Vegan Brunch peanut butter waffles!