Want to know the secret to frying vegan pancakes? Coconut oil. Lots. And a REALLY GOOD nonstick pan at the perfect temperature. If you do not have these things you should probably just make waffles. Otherwise you may be in a pickle. I tend make these pancakes when I'm feeling confused, frustrated, or upset. For some reason, they make me feel stronger. I know I won't find all the solutions to my problems in a stack of pancakes, but sometimes determination pays off. And if one can feel vindicated by a tower of fried cakes, life is really not bad. Not bad at all. Recipe adapted from The First Mess and For Love and Lemons. —Rebecca Firkser
1 batch of batter, yielding many pancakes, depending on size
In a small bowl, whisk together the water, non-dairy milk, and pumpkin, and banana until smooth. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisk well. Fold in the pumpkin mixture, vanilla extract, and maple syrup if using. Combine completely, but don’t overmix!
Place a large nonstick skillet over medium heat and preheat the oven to 200 degrees F. Brush the pan with melted coconut oil. Dollop out 1/8-1/4 cup of batter at a time. Cook until bubbles appear on the surface and the edges look firm. Flip the pancakes over and cook for another minute or so. Repeat with remaining batter, throwing cooked pancakes on a baking sheet in the oven (or just eat as you fry!) Stud with maple syrup, date syrup, melted coconut oil, or jam until you’ve fed all your roommates and yourself in the most festively autumnal manner!