Happy N O V E M B E R , Everyone !
We have so many things going on ALEC that we can't wait to update you all on. Until those materials are ready, we'd like to share a recipe. As many of you know, we focus on healthy eating and lifestyle education to our students so that they may receive that key foundation and be introduced to it as early and consistently as possible. One of my favorite methods is introducing healthy as well as f u n snacks and foods that are also uncomplicated and easy.
I have been vegan for almost 12 years, and I've learned that word either inspires curiosity, or avoidance. The great thing about working with kids, is that they are pretty much curious about anything. While it isn't my intent to push my personal dietary beliefs on others, I do like introducing our students to healthy alternatives and if they enjoy it, it's something they can take home and share with their families. If it's something they don't enjoy, they at least tried it and having that sense of open mindedness and understanding is vital to any person. As someone who has experimented with many cooking methods, one misconception is that vegan food is expensive, and it can be-if you let it. I am a big fan of stretching my resources and when I share recipes with our students, I take many factors into consideration; such as is these a recipe that will feed an entire family, are these ingredients near by, what is cost effective? These are things I'm constantly asking myself, I can only imagine what a parent or guardian would wonder as well.
One of my biggest secrets is that I low key get in the pumpkin spirit. I might not be sporting Uggs or a Pumpkin Spice Latte, that doesn't mean I don't break out with "Pumpkin-Everything" recipes. Anything from Pumpkin muffins, and cookies to pasta sauce and curry. You can do just about anything with pumpkin. Since I don't have a personal pumpkin patch (bless those who do), I've found going to the grocery store and getting pumpkin puree works just as well.
So, without further rambling, here is a quick and simple recipe for Pumpkin Spice Pancakes!
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| Image courtesy of Simple Veganista
These vegan pumpkin pancakes are:
The ingredient list is minimal, with just:flour, pumpkin puree, a little sugar, non-dairy milk (soy, almond, cocout, or rice milk are great options), vanilla extract, spices (optional, nutmeg and cinnamon are always great with pumpkin) and baking powder.
INGREDIENTS
INSTRUCTIONS
Pre-heat: Pre-heat griddle to manufacturers instructions, usually about 350 degrees for pancakes. Alternately, if using a stove-top griddle/skillet, heat over medium heat. Preheat oven to 200 degrees (for keeping pancakes warm), place cookie sheet on middle rack while oven is warming.
Mix: In a medium size mixing bowl, add the flour, sugar, baking powder, and spice, mix well. Add in the pumpkin puree and non-dairy milk, mix well.
Cook: Add enough oil to coat the griddle/skillet. Using a 1/4 measuring cup, scoop batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly and start to look leathery, flip and cook another 3 minutes. Add oil to the griddle/skillet, and repeat until batter is gone.
Place finished pancakes on a the warm cookie sheet, place in the oven to keep warm while cooking the remaining pancakes.
Serve with syrup and you're ready to go!
This recipe was taken from https://simple-veganista.com/2017/09/pumpkin-spice-pancakes.html
Please remember, you don't have to make this recipe entirely vegan if you choose not to. Some may have certain allergies and these are great suggestions to substitute ingredients that you would normally avoid. I hope this recipe finds its way into many happy tummies!
Enjoy the pancakes and the first day of November!
Ms. Christa
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