Vegan Yaupon Pumpkin Pancakes
The (in)credible science
A 14-year survey of imported conventional dried spices and herbs at a Tokyo market detected residues from 37 pesticides from a list targeting organophosphate, organochlorine, pyrethroid, and carbamate pesticides. Most residue detections were in trace amounts, but some exceeded tolerances
Thanks to our friends at Catsprings Yaupon we get to enjoy the flavor of the season—pumpkin spice— paired with our delicious yaupon to have one-of-a-kind pancakes! Top with your favorite toppings to make every plate uniquely your own.
Makes 2 servings // Total time: 15 minutes // Active time: 15 minutes
- 3/4 cup unsweetened non-dairy milk
- 1 tsp loose leaf or 1 pouch of Lost Maples yaupon
- 1 tbsp vegan butter, melted (or grape seed oil or coconut oil)
- 1/3 cup packed pumpkin purée
- 1 tbsp maple syrup or agave syrup
- 3 tbsp brown sugar
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- A pinch of salt
- 1 tsp pumpkin pie spice
- 1 cup whole-wheat pastry flour
Make milk tea by heating the milk in a double boiler on medium-low until it is hot to the touch. Alternatively, you can heat it up in the microwave on half power for 30 seconds at a time until it's hot to the touch. Once the milk is warmed up, add in the tea and let steep for 5 minutes, or until the desired flavor. Remove (strain) tea and set aside to cool further.
In a large mixing bowl, combine the milk tea, melted butter (or oil), pumpkin purée, syrup, brown sugar, and vanilla extract and mix well. Next, add the dry ingredients and combine well. If the batter is too thin, add a bit more flour, or if it is too thick, add a bit of non-dairy milk.
Preheat a large skillet to medium-low heat on the stovetop. Pour 1/4 cup of batter for each pancake and then flip when little bubbles form in the middle, and cook for another 1-3 minutes. Top with vegan butter, maple syrup, more spices, and even chopped pecans for a hearty and festive breakfast or snack! Enjoy!