Get ready to elevate your breakfast game with these mouthwatering Vegan Weed Pumpkin Pancakes! Perfectly fluffy and infused with the warm flavors of pumpkin and spices, these pancakes are not only a delightful treat but also a unique twist for those looking to explore the benefits of cannabis in their culinary creations. Whether you're hosting a cozy brunch or just indulging yourself on a lazy weekend morning, these pancakes will have everyone asking for seconds. Dive into this simple yet delicious recipe and discover how easy it is to whip up a batch that’s both nourishing and a little bit fun!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 tablespoon cannabis oil (optional)
Instructions
- In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of dry ingredients and remove any lumps.
- In a separate medium bowl, whisk together the pumpkin puree, almond milk, maple syrup, and cannabis oil (if using) until smooth and well combined.
- Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold and mix until just combined, being careful not to overmix. Some small lumps are okay - overmixing can result in tough pancakes.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or vegan butter if needed.
- Using a 1/4 cup measuring cup, pour batter onto the hot surface, allowing space between each pancake.
- Cook until bubbles form on the surface and edges look slightly dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with additional maple syrup, vegan butter, or desired toppings like chopped nuts or fresh fruit.
Tips
- Sift Your Dry Ingredients: Sifting the flour, baking powder, and spices helps to aerate the mixture, ensuring your pancakes turn out light and fluffy. Don’t skip this step!
- Rest the Batter: Allowing the batter to rest for 5 minutes before cooking gives the flour time to absorb moisture and helps activate the baking powder, leading to better rise and texture.
- Perfect Heat Control: Keep your skillet at medium heat. Too hot and the pancakes will burn on the outside while remaining raw inside; too low and they’ll take forever to cook.
- Use a Measuring Cup: For uniform pancakes, use a 1/4 cup measuring cup to pour your batter onto the skillet. This ensures even cooking and makes flipping easier.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are okay; overmixing can lead to tough pancakes.
- Customize Your Toppings: Serve your pancakes with a drizzle of maple syrup, a dollop of vegan butter, or top them with fresh fruits and nuts for added flavor and texture.
- Experiment with Cannabis Oil: If you're new to cooking with cannabis oil, start with a small amount and adjust according to your preference. Remember, the effects can vary!
- Make Extra: These pancakes freeze well! Cook a double batch and store leftovers in the freezer for a quick breakfast option on busy mornings.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 35g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
