pumpkin pancakes

I love pumpkin anything. Last night for dinner we had pumpkin pancakes along with some breakfast sausage from our CSA. It was a great fall dinner! This recipe makes a ton of pancakes since I think it's easier to use a whole can of pumpkin, and I love having leftovers, but just know that you'll still be cooking those pancakes after dinner's over if you make a whole recipe. We keep the pancakes in a bag in the freezer and then stick them in the toaster for a quick breakfast.

4 cups white whole wheat flour (other types of flour, such as oat, rice, or millet should work fine, too, just may give a grainer texture)
1/2 cup brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons milled flax seed
3 cups soymilk (could also use rice milk, dairifree, cow's milk, nutmilk)
1 15 oz. can pumpkin (about a whole 2-pound prepared pie pumpkin. make about 2 cups cooked and pureed and then reduce the milk by about half a cup)
6 eggs (could use egg replacer or if you use flax goo, don't put in the other flax seeds)
2 tablespoons honey
2 tablespoons cooking oil

Pour about 1/2 cup onto griddle heated to about 275. Flip when bubbles pop, about 4 minutes, then cook the other side until a little brown, about another 4 minutes or so.

I like them with this orange syrup and vanilla yogurt or with a little Earth Balance margarine spread and some agave nectar. My husband likes them with peanut butter and maple syrup.

no-milk buttermilk pancakes

1 c. soy/rice milk
1 T. cider vinegar or lemon juice

mix together in bowl and set aside.

1 c. whole wheat flour (you could use a non-wheat flour in these)

1 tsp. milled flax seed
1 T. sugar (or honey or agave nectar)
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

mix together in separate bowl.

2 eggs (or Ener-G egg replacer or flax goo. omit flax in dry mix if using here.)
1 tsp. vanilla or use vanilla flavored milk in milk step.
1 T. vegetable oil
1 T. applesauce

add to milk bowl and whisk.

Add liquid to dry, mix until lumpy.
Cook on griddle. Flip when bubbles pop, then cook a few more minutes.

Really good with vegan (for milk-free) or enjoy life (for soy and milk-free) chocolate chips mixed in before cooking. and yummy with pure maple syrup, agave nectar, or yogurt with honey on top.

substitutions

look at this great list of substitutions at http://www.foodallergykitchen.com/pages/fa-management/substitutions.php! helpful for allergy cooking substitutions and also maybe if you're just missing something in your kitchen when you want it.

pumpkin bars

I just made these pumpkin pie bars, and they're yummy! http://thewilsondiner.blogspot.com/2009/09/pumpkin-pie-bars.html
I just subbed out the dairy, but i think it'd work fairly well to change any of the ingredients. here are some ideas:
wheat flour - most any type of non-wheat (oat, millit...) flour should work for this
oats - could use more flour instead
butter - any type of oil or margarine
pumpkin - any type of cooked squash
evaporated milk - 4 1/2 tsp. dairifree mixed with 1 c. warm water and soy or rice milk to make 1 1/2 cups
eggs - Ener-G egg replacer or flax goo (ground flax seed mixed with warm water)
pecans - oats or maybe cereal or seeds, maybe chopped pumpkin seeds

granola bars

These granola bars are very yummy, and I think it'd be easy enough to sub out whatever ingredients you want. Of course I can never follow a recipe exactly since I get a little creative while cooking, but you should be able to switch up all sorts of ingredients in these to make whatever variety you'd like. http://www.joyfulabode.com/2008/04/11/homemade-granola-bar-recipe-no-high-fructose-corn-syrup-in-these-bars

Also made these bars today. They turn out more like those Quaker Oatmeal Squares, so I think they might be especially good with apples or something like that in them. Again, you should be able to substitute around ingredients. http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx

no-bake cookies

My husband is a no-bake cookie expert. He's been making them for me with these substitutes, and they turn out good!!
rice milk for milk
olive or canola oil for butter
sunflower seed butter for peanut butter
oats, cocoa, and vanilla

brownies

As soon as I tested okay with cocoa, I've been brownie experimenting, and I think I've found them! They taste a bit fruity and turn out pretty fudgy but are great with cherries and ice cream.
http://planetgreen.discovery.com/food-health/emerils-brownies.html