Hey there, fellow food adventurers! Are you ready to dive headfirst into the wonderful world of pumpkin? Because I sure am! Forget pumpkin spice lattes (for a moment!), we're going straight to the source: glorious, fluffy, vegan pumpkin pancakes!
Now, I'll be honest, pancakes aren't an everyday thing in my house. My partner, bless his heart, transforms into a hangry monster if breakfast isn't ready in a flash. But when we do, it has to be epic and these pancakes certainly fit the bill.
These aren't just any pancakes; they are packed with pumpkin goodness, naturally sweetened with maple syrup, and totally plant-based and gluten-free. Imagine a stack of golden delights, topped with a dollop of creamy coconut yogurt, crunchy pecans, a handful of fresh summer berries and a generous drizzle of maple syrup. It's like an autumn party in your mouth!
I often see pancakes as a sneaky dessert masquerading as breakfast, so they're a special occasion treat for me and today I'm going all in. I've got a batch leftover from a photoshoot, which means no cooking, just pure enjoyment. The plan today is simple: pancakes, sunshine, some exercise, and a whole lot of relaxation. I hope your weekend plans are as exciting!
So, are you ready to make some magic in your kitchen? Let's get to it!
Vegan Pumpkin Pancakes
Yields: Approximately 10 pancakes Prep time: 10 minutes Cook time: 10 minutes
Ingredients:
- 2 tbsp smooth almond butter (or any nut butter)
- 120 ml / ½ cup pumpkin puree
- 120 ml / ½ cup almond milk (or any plant milk)
- 2 tsp lemon juice
- 4 tsp maple syrup, more to serve
- 128 g / 1 cup gluten-free flour mix (or buckwheat flour or all-purpose flour)
- 1 tsp cinnamon or pumpkin pie spice
- 1 ½ tsp baking powder (gluten-free if needed)
- ½ tsp baking soda (gluten-free if needed)
- 1-2 tbsp oil for frying
Instructions:
- In a large bowl, whisk together the almond butter, pumpkin puree, plant milk, lemon juice, and maple syrup until smooth.
- Add the flour, cinnamon, baking powder, and baking soda. Whisk until just combined. Don't overmix.
- Let the batter rest for about 5-10 minutes to allow the leavening agents to activate. The batter should be thick but still spoonable. If it's too thick, add a splash of milk. If you prefer thinner pancakes, add another 2 tablespoons of milk.
- Heat a non-stick frying pan over medium heat. Be careful not to get the pan too hot. Add half a teaspoon of oil and spread with a brush.
- Pour 2 tablespoons of batter per pancake onto the hot pan. I use a 1/8 cup measuring spoon for this.
- Cook for about 3 minutes per side, or until golden brown and cooked through. You will know they are ready to flip when little bubbles start to form and pop on the surface.
- Keep the cooked pancakes warm in a low oven while you cook the rest.
- Serve your glorious stack with a generous drizzle of maple syrup, fresh or frozen berries, and a dollop of your favorite vegan yogurt.
Notes:
- The exact amount of plant milk can vary based on the thickness of your pumpkin puree, flour, and measuring methods. Feel free to add a little extra to reach your desired consistency.
- For homemade pumpkin puree, steam cubed pumpkin or squash until tender, cool, and blend until smooth.
Enjoy these healthy and delightful pancakes and let me know how yours turn out! Tag me in your photos on social media if you make them, I'd love to see your creations!
Happy cooking!
#veganpancakes #pumpkinrecipes #glutenfreebreakfast #healthyfood #autumnrecipes