There is something oh-so-satisfying about a big stack of pancakes on a Sunday morning, it just feels right. Sometimes I like to change it up a bit from plain pancakes, and today, it is definitely going to be these vegan pumpkin pancakes. I will eat pumpkin any time of the year – particularly when it is in the form of fluffy pancakes covered in maple syrup!
These pancakes use tinned pumpkin alongside a flax egg to give them their fluffy, moist texture. Vegan recipes don’t need to be dry and flat, the addition of the flax egg helps them perform just like normal pancakes. Topped with maple syrup and pecans they are a real treat. If you aren’t vegan, you can easily swap the flax egg for a normal egg for some yummy pancakes!
Pumpkin Nutritional Benefits
- Loaded with vitamin A and lutein
- Good source of fibre
- Rich in vitamin C and carotenoids
- Great source of potassium
Vegan Pumpkin Pancakes Recipe
Vegan Pumpkin Pancakes
- 1/2 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup almond milk
- 1.25 cup plain flour
- 2 tbsp brown sugar
- 1 tbsp coconut oil
- 1/4 tsp salt
- 4 tbsp maple syrup
- 1/4 cup pecans
For the flax egg:
- 1 tbsp ground flaxseed
- 3 tbsp water
- Mix the ingredients for the flax egg and set aside for 5 minutes to thicken.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk together the pumpkin, melted coconut oil, almond milk, vanilla and flax egg.
- Slowly mix the wet ingredients in to the dry ingredients until combined.
- Heat a non-stick griddle or a large frying pan over medium heat with no oil (if your pan is prone to sticking then add a tsp of coconut oil). Pour around a 1/4 or a few tablespoons of batter in to the pan per pancake. I usually do two at a time.
- Cook for 2-3 minutes on each side. If the tops of the pancakes are browning too quickly, reduce the heat to medium-low.
- Meanwhile, roughly chop the pecans.
- Serve your delicious stack with a drizzle of maple syrup and the chopped pecans!
Best served in a pool of maple syrup with some buttery pecans on the top!
I hope you enjoy this recipe, if you do, please leave a comment down below and let me know what you think! Or tag me in your creation on Instagram @essentially.emma