Pumpkin Pancakes (Veganized for your pleasure)

Adapted from allrecipes and thoroughly changed by Katy

INGREDIENTS (Nutrition)

• 1 & 1/3 cups all-purpose flour
• 2/3 cup whole wheat flour
  
• 3/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups vanilla soymilk
• 1 1/2 cup pumpkin puree
• 1/3 cup applesauce
  
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, applesauce, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a frying pan over low-medium heat and add a bit of Parkay Squeeze (vegan!) margarine. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
3. Cook all batter and freeze leftovers. Microwave for about 30 seconds for a quick breakfast with hidden fruits & veggies!