- 350 g. Pumpkin
- 250 g. Almond milk
- 350 g. Oats
- 2 tbsp. Chia seeds
- 2 tbsp. Flax seedsoptional
- 1 tbsp. Maple syrupoptional
- 1 tsp. Cinnamon powderoptional
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
- Peaches, Persimmons, Mango
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!
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.
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.
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.