Vegan pumpkin pancakes

Vegan pumpkin pancakes

vegan pumpkin pancakes stack

Hey fellow pumpkin lovers, join me on this pumpkin fest, will you? We will live in an abandoned pumpkin coach in the woods, eat and drink all things pumpkin until we cannot look at pumpkins any more. Well, not quite, but I intend to take full advantage of this popular autumn staple and turn it into all sorts of yummy things all season long. So if you love pumpkin, come with me…

First up, a stack of beautifully fluffy pumpkin pancakes served with a dollop of thick coconut yoghurt, crunchy pecans, the last of the summer berries and heaps of maple syrup. They will put a smile on everybody’s face, I promise. I only make pancakes about once every few months, because Duncan gets upset when breakfast takes too long. He always wakes up ravenously hungry, whereas I could eat nothing for a good two hours after I’ve got up. Not very compatible in this respect, but we manage ๐Ÿ˜‰ .

I love pancakes myself, but I feel like they are more of a dessert than breakfast, so I only allow them myself as a special treat, now and again. Today is the day, I think, as I’ve got loads left from yesterday’s photoshoot, so I will simply reheat them and voila! Pumpkin pancakes, a walk in the sunshine, some running, eating out and generally being lazy for a change, that’s in my weekend plans. Hope you’ve got something good planned too.

vegan pumpkin pancakes process

vegan pumpkin pancakes ready

vegan pumpkin pancakes naked

vegan pumpkin pancakes brekkie

makes
10
PREP
10 min
COOKING
10 min
makes
10
PREPARATION
10 min
COOKING
10 min
INGREDIENTS
  • 2 tbsp smooth almond butter (or any nut butter)
  • 120 ml / ยฝย cup pumpkin puree**
  • 120 ml / ยฝ cup almond milk (or any plant milk)*
  • 2 tsp lemon juice
  • 4 tsp maple syrup, more to serve
  • 128 g / 1 cup GF flour mix (I use Dove’s Farm free from), buckwheat flour OR all purpose white flour
  • 1ย tsp cinnamon or pumpkin pie spice
  • 1ยฝย tsp (gluten-free if required) baking powder
  • ยฝย tsp (gluten-free if required) bakingย soda
  • 1-2 tbspย oil for frying
METHOD
  1. In a large mixing bowl, whisk almond butter, pumpkin puree, plant milk, lemon juice and maple syrup until smooth.
  2. Whisk in flour, cinnamon, baking powder and baking soda.
  3. The batter should have a thick but spoonable consistency. If it doesn’t, thin it out with a splash of almond milk. Let the batter sit for about 5-10 minutes for the baking powder and soda to activate.
  4. Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.
  5. Brush the pan with a bit (I found that ยฝ tsp is enough if you’re using a non-stick pan) of oil using a silicone brush.
  6. Ladle 2ย tablespoons (I used a 1/8 cup measuring spoon for this) of the pancake batter per pancake. Cook each pancake for about 3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for another 2 minutes on the other side.
  7. Keep the cookedย pancakes in a stack in a warm oven while making the rest. Serve with maple syrup, blackberries and a dollop of vegan yoghurt.

NOTES
*The exact quantity of plant milk required depends on the thickness of your pumpkin puree (shop-bought is likely to have some stabiliser, which means it will be a bit thicker), the absorbency of the flour you use and also on how accurately you measure the flour (if you use cups), so feel free to add a splash more milk if needed. Thick batter will make your pancakes thick and fluffy, if you prefer your pancakes thinner, thin the batter out a bit (approx. 2 tbsp milk) more.

**To make your own pumpkin puree, cube peeled pumpkin into a large dice and steam until tender (for butternut pumpkin / squash it takes about 35-40 minutes), cool and blend in a food processor until smooth.

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NUTRITIONAL INFO
calories
84
4%
sugars
3 g
3%
fats
2 g
3%
saturates
0 g
1%
proteins
2 g
4%
carbs
15 g
6%
*per pancake
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5.0
3 reviews, 6 comments
REVIEWS & QUESTIONS
Janina:
I had some leftover pumpkin, so I made pumpkin pancakes! I thought they were really good! I used regular flour however and added in some ground ginger. The batter was very, very thick, so I needed to add extra almond milk per the instructions but the batter stayed very thick and the pancakes turned out maybe too fluffy (if that is possible). I will absolutely make these again (also using regular flour), but I think I will reduce the baking power by a 1/2 tsp and up the amount of almond milk.
    Ania
    Ania:
    Hi Janina,
    Glad you enjoyed these pancakes. I am not sure what you mean by the pancakes being too fluffy? I personally like them fluffy, but you can absolutely reduce the amount of baking powder if you wish (do keep baking soda in though). As for the amount of plant milk, it may be that you need more as it depends on quite a lot of things, like how thirsty your flour is, how accurate your measuring of flour is (if using cups it is very easy to be too generous) and how thick you like you pancakes. Simple keep on adding more until you arrive at consistency that you like. x Ania
      Janina:
      By "fluffy" I meant, "thick." The batter was very hard to spread on the skillet and were a little 'too tall'. I think when using regular flour it might make sense to lower the baking powder and add more liquid.
      I still liked the recipe and thought they were delicious.
Erica:
I just tried these with buckwheat flour -- they were good, but when I do this again I'm going to do a different flour than Buckwheat because they came out a little dark and dense. I think a lighter flour might have yielded better results, but they were yummy so I will try again!
    Ania
    Ania:
    Thanks Erica, I am so glad to hear that you liked them. Yes, buckwheat flour does have a specific taste, colour and texture so do try regular all purpose flour instead if you aren't a massive fan of buckwheat flour. Ania
Fay Plummer:
I made these pumpkin pancakes for breakfast today , had to make some slight variations to suit what was in the cupboard. I used tahini instead of almond butter (I imagine the flavour would be quite different with almond butter though). I also used 1/2 plain gf flour and 1/2 buckwheat flour as that is what I had on hand. Regardless of alterations they were delicious.
Thanx for sharing
    Ania
    Ania:
    Great to hear, Fay! Thanks for commenting! x Ania
Sandy:
Have you tried this with buckwheat flour? I would think they turn out very dark? Sounds interesting. Thanks for recipe.
    Ania
    Ania:
    Hi Sandy,
    No, I haven't but I reckon you are right. I don't see why they would not work though. Ania
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