Use up your leftover pumpkin puree and cranberry sauce with this simple recipe for vegan pumpkin pancakes with cranberry maple syrup.
Everyone knows what to have for breakfast on the day after Thanksgiving: leftover pie. But after that first glorious pie breakfast, the traditional lunch sandwich, and a second Thanksgiving dinner, leftovers can get tough to piece together into a coherent meal. Keep this recipe for vegan pumpkin pancakes tucked away and you can meet that moment with a solid plan for a delicious and festive plant-based breakfast.
Vegan Pumpkin Pancakes: Use Up Your Leftovers
To make the pancakes, use leftover winter squash, pumpkin, or sweet potato puree, homemade or canned. (If you’d like to make your own puree, follow the recipe here. Leftover homemade pumpkin or squash puree can also be frozen and saved.) Next, combine the flours with cinnamon, nutmeg, and cloves, fold in the wet ingredients, and fry up your pancakes. I like my pancakes on the smaller side, so I use about 3 or 4 tablespoons of batter per pancake.
While the pancakes cook, make the simple cranberry maple syrup by mixing leftover cranberry sauce and maple syrup in a small saucepan and heating gently.
You can find the full recipe over on the Reducetarian Foundation site. Reducetarian is committed to making better adjustments and swaps to help more folks eat a more plant-based diet, a mission I fully support. Check it out!