Pumpkin Pancakes and Cranberry Sauce. Vegan and Gluten-free

I was in the mood for pumpkin this morning.

It's cold outside, and I didn't want to spend any money, so I didn't want to go anywhere besides my kitchen for breakfast. I thumbed through my cookbooks and finally decided upon a "Pumpkin Pancakes" recipe from Isa Chandra Moskowitz's Vegan Brunch.

I tried this recipe quite a few times last year, when I first purchased the cookbook, but I hadn't tried it since becoming gluten-free. I love that it's really quite simple, and I had to do very little to make it gluten-free. Because I didn't have maple syrup, I used sugar instead, and I used a half-and-half mix of garbanzo bean and millet flour in place of the all-purpose flour originally called for in the recipe.

I had three. I couldn't resist.






I paired it with a side of cranberry sauce. I made it this morning as I was preparing my pancakes. I made it as my contribution for tomorrow's Thanksgiving extravaganza. After sampling it, I think it will go over quite nicely.