The perfect lazy Sunday morning breakfast! These pancakes are made with whole, plant-based ingredients. They are totally vegan and delicious! Serve them up hot with a batch of home made date syrup for sweetener, or else eat them plain like we did (the raisins actually provide quite a bit of sweetness). If you don’t happen to have butternut squash puree laying around, try substituting sweet potato or pumpkin puree, or even unsweetened applesauce. Any moist plant-based food will do the trick. Get creative!
1 & 1/2 Cups whole wheat flour
3 Teaspoons baking powder
1/2 Teaspoon cinnamon
1 & 1/2 Cups soy or other plant based milk
1/4 Cup sun-dried raisins
1/2 Cup cooked quinoa
1/2 Cup butternut squash puree
Combine the whole wheat flour, baking powder and cinnamon and mix with a fork. Add the soy milk and mix until dry ingredients are just moistened. Use a rubber spatula to gently fold in the raisins, quinoa and butternut squash puree. The batter should be runny.
To cook the pancakes: Spoon some of the batter onto a skillet over medium heat. When you see bubbles coming to the top of the pancake it is time to flip it over. Cook the pancakes until browned, about 3 minutes per side. The pancakes are done cooking when they feel dense, not mushy, when pressed gently with a finger.