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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are scrumptious and vegan-though you would never know! I sometimes add chocolate chips to the batter for a little extra soul... Ingredients:
1 cup rolled oats |
1 cup soymilk |
1 cup canned pumpkin |
2 tablespoons ground flax seeds, mixed with 4 tablespoons water (egg substitute) |
1/2 cup canola oil |
3/4 cup sugar |
2 cups whole wheat pastry flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
Directions:
1. Combine oats and soymilk and let stand for 5 minutes (until the oats have absorbed most of the liquid).
2. Blend in the pumpkin, flax meal, oil and sugar.
3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and ginger.
4. Add the flour mix to the pumpkin mix and stir until combined.
5. Add any mix-ins (1/2 cup walnuts, 1/2 cup chocolate chips).
6. Bake for 20-25 minutes at 350 degrees, until a toothpick inserted into the middle comes out nearly clean.
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