Oh. My. Gosh. How many Fridays can there be in lent? It seriously feels like a dozen. I think throwing Ash Wednesday in there makes it seem like more. Also, I’m pretty sure, the fact that I’m not particularly keen on seafood doesn’t help the cause. My mom, Maybelle, would say, “Offer it up, Brenda.” So, I keep plodding forward.
One meatless meal we’ve enjoyed, during lent, for years is “breakfast for supper”. Eggs, toast, fried potatoes, pancakes and fruit. I’m going to talk vegan, gluten-free pancakes here. I think you can figure out the rest if you’re going to make this meal.
You may remember my January 7, 2019 post, entitled “Where Can A Girl Find A Good Pancake?”. In it, I detailed some of my trials and tribulations regarding gluten-free pancakes. Well, recently, Bradley was home and he mentioned that post. He then said, “I’ve been telling you for; oh, I don’t know – forever, to try making pancakes using pumpkin instead of eggs or egg replacer. Are you ever going to try it?.” I had been officially called out – by my kid. I hadn’t tried it before, because, I get tired of trying something new that may turn out crappy. He had me backed into a corner and I wasn’t going to get out, without conceding. It would actually be nice having someone do a new recipe with me. If it’s a fail, we can crash and burn, as a team. I told him we’d make them, together, in the morning.
We used Bob’s Red Mill Gluten Free Pancake Mix and followed their recipe, kind of – because we made a few adjustments of our own. (He’s definitely my kid.) They turned out awesome. They had great flavor (chocolate chips always help) and nice texture.
I’ve posted a pic of the Bob’s recipe. Below that, you will find our recipe.
Bradley & Brenda’s Gluten Free, Vegan Pumpkin Chocolate Chip Pancakes
- 1 cup almond milk (or your preferred milk)
- 1/2 cup almond milk (or your preferred milk) Set it aside for later.
- 1/2 cup 100% pure pumpkin
- 2 Tbsp. canola oil
- 1 tsp. vanilla
- 1 1/2 cups gluten free pancake mix
- 1/4 – 1/2 cup Enjoy Life Semi-Sweet Mini Chips
Combine pancake mix with 1 cup of milk, the pumpkin, canola oil and vanilla. Stir it up. The batter will be thick. This is where the extra ½ cup of milk comes in. Slowly start adding the ½ cup of milk and stir. Continue adding the milk until the batter is the consistency you like. I like a thinner pancake, so I definitely use the ½ cup of milk and sometimes end up adding another ¼ cup. When you’re happy with the consistency, add mini chips and stir. Spray your skillet with oil. Be sure your skillet is good and hot before cooking. (You can splash a couple sprinkles of water on it to see if the droplets dance, telling you it’s hot enough.) Cook pancakes five minutes on each side. Eat ‘em up!
Enjoy!
Thanks for stopping.
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!