Yield: Around a dozen pancakes
In a bowl, mix together
1 cup white whole-wheat flour (or any flour, really)
1/8 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. baking powder
In a separate bowl, thoroughly whisk
1/4 cup brown sugar (packed)
1/4 cup pumpkin puree
1 1/4 cup soymilk
1 Tablespoon canola oil
1 Tablespoon apple cider vinegar
2 Tablespoons okara
Add the dry ingredients to the wet ingredients and whisk until well incorporated.
Grease a pan with Earth Balance or spray with vegetable spray, if needed (maybe you have a trusty non-stick pan and don't do that stuff). Heat over medium-high heat. To see if the pan or griddle is hot enough, flick some water droplets on it. If it sizzles, the pan or griddle is ready to go. Pour about 1/4 cup of batter on the surface for each pancake. The batter will start to bubble. When the bubbling starts to subside, that's about when the pancake should be flipped.
After flipping your pancake, you should cook it on the second side for about half as long as you cooked the first side.
Continue to cook your pancakes in this manner until you are out of batter! I stacked these up and ate them with Earth Balance and maple syrup.
Verdict: I liked these ... a lot. However, the seasoning was a wee bit on the "bland" side, so if you like a lot of spices, you might want to use heaping teaspoons and whatnot. Heck, I might even double some of the spices next time.
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