foodjacking--taking recipes for a wild ride! vegan MOFO day 27

just look at that pancake! i found a way to utilize the besan flour without it tasting all beany. you just have to use it in a sweet with holiday spice blend, like these here persimmon pancakes. when i had my 'brinner' fest a few evenings ago, i made pumpkin waffles with the besan flour too.

i pride myself on not having recipes, and am known to sprout 8 arms like an octopus, grabbing random things from cupboards and making tasty food. when it comes to pancakes and waffles, i do a bit of hijacking-(or i guess you can call it foodjacking for that matter) from other recipes, using the necessities as a base, then adding my own flair. just look at any basic pancake or waffle recipe from most cook books, make vegan subs, and add what you want. i took a recipe from veganomicon for chocolate chip brownie waffles and turned it on its head! take note of the following:

jen's pumpkin (or persimmon) waffles (or pancakes)
GLUTEN FREE for sweet baby jebus
*i'm not being blasphemous, SBJ is a referee for the bleeding heartland rollergirls and is a gluten free man.

you'll need:

• 2 c. besan flour
• 1 t baking powder
• 1/2 t baking soda
• 1 t cinnamon
• 1/2 t salt
• 1/2 t nutmeg
• 1/2 t clove powder
• 1 1/2 t vanilla
• 1 c non-dairy milk
• 1 c pureed pumpkin (canned is fine i guess, i just had some home made puree on hand)
• OR if making persimmon version, use 1/2 c. persimmon pulp. if going the persimmon route, you'll need to up the milk
• 1/2 c chopped pecans
• 3/4 c dried cranberries
• 1/3 c. canola oil

mix dry ingredients first, then wet. if making pancakes, scoop out about 1/2 to 1/3 measured cup of batter on a hot non-stick pan and cook for a few minutes on each side. for the waffle iron, please follow the manufacturer's instructions. either way, you'll want to make sure to spray pan or waffle iron with some non-stick spray.

enjoy with some EB and maple syrup.

the point of hijacking isn't to rip off someones recipe, it's to use the flour/baking soda/wet ingredient measurements so you don't really have to think about how much to add and to eliminate the guesswork involved in coming up with a recipe if you're somewhat gastronomically challenged like me. i find isa's work to be really good inspiration for coming up with my own unique combinations.

mofo question: CONFESS. are you guilty of hijacking any recipes?