Hey all! I am so happy to get back to blogging after a really long break. Lot of things happened over the past few months good and bad…Starting with the good…I enjoyed an amazing 2 month vacation in India, finished a master’s degree etc. But the bad news is that I have many symptoms of lactose intolerance. So I am trying my best to avoid milk and milk products in my recipes.
To talk about today’s recipe…Pumpkin Pancakes…the name itself makes me hungry…I absolutely love pumpkin season. My husband is not a very big fan of pumpkins but my daughter is. So I make this recipe very often for breakfasts, both of us enjoy this breakfast as frequently as we can…
To talk about these pancakes, I have composed this recipe such that it is fun, easy and quick to make. This is a very basic pancake recipe with very few ingredients which we can find in our pantry.
My daughter loves these pancakes. The best part about these pancakes is that they are good not only when they are warm but also when they are at room temperature. I packed these for my daughter’s lunch and her teacher did tell me she was excited to eat them and finished them all! That’s all I needed to know!
There are few vegan ingredients in this recipe – coconut milk, agave nectar and of course there is no egg in this recipe. Honestly, this recipe is so good people won’t even realize it is vegan. But feel free to use normal milk or any other kind of vegan milk instead of coconut milk and any sweetener like honey or maple syrup or sugar instead of agave nectar.