Best Vegan Pumpkin Pancakes in this Fall Season

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Ingredients

350 g. Pumpkin
250 g. Almond milk
350 g. Oats
2 tbsp. Chia seeds
2 tbsp. Flax seeds optional
1 tbsp. Maple syrup optional
1 tsp. Cinnamon powder optional

Best Vegan Pumpkin Pancakes in this Fall Season

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    Ingredients

    Directions

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    Every Sunday morning for me smells like freshly made pancakes! It is a tradition in our family to have vegan pancakes in the morning. I have shared in my previous post these amazing 3-Ingredient Gluten-Free Pancakes and also , if you want to have protein rich pancakes, try this Buckwheat Pancakes recipe!  In the pumpkin season it is always a good idea to have these pumpkin pancakes! These are so sweet and tender, I can assure you that even not big fans of pumpkin will love these pancakes! If you don’t like pumpkin in savoury dishes, the sweet ones are a great way to incorporate this healthy vegetable into your diet. I have talked about benefits of pumpkin in this post – Gluten-Free Pumpkin Coconut Crisp.

    What pairs well with these pancakes?

    • Maple Syrup
    • Date Syrup
    • Apple mousse
    • Jam
    • Peaches, Persimmons, Mango
    • Cinnamon.

    Which pumpkin sort to use for these pancakes?

    You can use a traditional pumpkin or the Hokkaido pumpkin, in this case there is no need to peel it, which is a big plus for me. That is why I have used the Hokkaido pumpkin in this recipe. It is very sweet too, perfect for sweet desserts!

     

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    Steps

    1
    Done

    Prepare the Pumpkin

    Peel (if needed, depending on your pumpkin type) the pumpkin. Chop it and steam or boil until fork-tender. Let it cool.
    You can make this step the day before ( so the preparation in the morning will g really quick! ). You can also buy pre-cooked pumpkin.

    2
    Done

    Blend the cooked pumpkin with all the ingredients in the blender. The consistency should be not too liquid, but also not too think. Something in the middle, like a porridge.

    3
    Done

    Pour the batter in the round shapes on the pan, and fry with or without oil for 2-3 minutes on each side until golden.
    Sprinkle with cinnamon before serving!
    Enjoy!

    Victoria

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    Gluten-Free Pumpkin Coconut Crisp
    next
    Oriental Pumpkin Rice
    previous
    Gluten-Free Pumpkin Coconut Crisp
    next
    Oriental Pumpkin Rice

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