On this page I’m sharing the recipe for vegan pumpkin pancakes. Adding a bit of mashed pumpkin to your pancakes makes them healthier and gives them more flavor. Pumpkin especially tastes great in autumn, so these vegan pumpkin pancakes are one of my favorite dishes to make in fall.
I love the flavor of pumpkin and I’ve shared many vegetarian and vegan pumpkin recipes on my blog before. But most of them are dinner recipes. But pumpkin is also a great ingredient to use in lunch dishes, or in pancakes! It’s a great way to get some extra vegetables in without even noticing it. For this pancake recipe I used mashed pumpkin. You can make your own mashed pumpkin or buy it in a can. The later is, of course, easier but it’s also very satisfying to make the mashed pumpkin yourself.
Scroll down for the recipe of vegan pumpkin pancakes.
Recipe vegan pumpkin pancakes
Ingredients (for 4 portions):
125 grams mashed pumpkin
250 ml almond milk
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
250 grams flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (or cinnamon or mixed spice)
Coconut oil for frying
Put the mashed pumpkin, milk, maple sirup, apple cider vinegar and vanilla extract in a bowl. Use a whisk to mix it all together. Add the flour, baking powder and baking soda and whisk again.
Warm a frying pan on medium fire. Melt some coconut oil.
Use a sauce spoon to but the amount of batter for one pancake in the pan. If your frying pan is big enough you can bake 2 or 3 pancakes at the same time.
Flip them after a few minutes and shortly fry them on the other side too.
I think pumpkin pancakes are great with peanut butter and/or chocolate sauce. And some chopped chocolate on top.