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Vegan Pumpkin Pancakes

Vegan Pumpkin Pancakes

We all know fall is the season to overload on pumpkin. Pumpkin is absolutely everywhere! And there is pumpkin everything! From lattes to pies, to candles. I think I've seen pumpkin body lotion, deodorant and even dog treats! We are not going that far but we are hoping on the pumpkin train with a vegan pumpkin pancake recipe.

Pumpkin is incredibly versatile and there are so many different kinds all over the world. It's always fun to see the crazy shapes and colours each variety has. Also, you can eat the whole thing! The pulp, the seeds and the skin. We love making crunchy pumpkin skin chips at home.

Also, this vegetable is packed with vitamins and minerals and is a low-calorie veggie. When you eat pumpkin you are nursing your body since it is good for your eyes and for your heart. It helps with weight management, protects the skin, and it is a good immune system booster. Pumpkin even helps you recover after an intense workout! 

As you can see, there are many reasons to add some pumpkin to your meals. And obviously, these vegan pumpkin pancakes are on the sweet side. But if you are looking for a savoury meal pumpkin can come in handy as well. Check out this delicious pumpkin and lentil soup I made, is perfect for this cold weather!

It is going to take us about 30 minutes to make our vegan pumpkin pancakes. It doesn't take long but I prefer making them during the weekend. That way we can have a lazy morning and eat them in our pj's now that it's getting a bit too cold to go outside early in the morning. I usually serve a stack of vegan pumpkin pancakes alongside some fresh fruit and coconut yogurt. It really is a perfect breakfast for this fall season. 

When I first made this vegan pumpkin pancake recipe I thought of adding the pumpkin in cubes. I realised it is a lot easier to have it pureed before incorporating it with the rest of the ingredients. It might seem like an extra step, but believe me, it makes mixing everything together so much easier. 

The puree you get from the pumpkin is quite thick. So, I thought the pancakes were going to come out a bit too thick. But not at all, they turned out pretty good if you ask me. Both the consistency and the flavour are on point. 

Last time I made this vegan pumpkin pancakes I had bought an enormous pumpkin. I didn't want to see any of it go to waste. And that's when I jumped on the pumpkin-everything train. I made this Pumpkin and lentil Soup recipe, bread, I roasted the seeds and made some chips with the skin. 

I think now I understand a bit better why you have to go all in when it comes to pumpkins! Luckily it is a great ingredient to incorporate into your diet. And there are so many different ways to do so. The possibilities are really endless!

Ingredients
11
Prep time
10 minutes
Total time
Category: Breakfast, Lunch, Dinner
Serves: 4
Allergens: Gluten

Ingredients

For the dry ingredients

  • 4 tsps baking powder
  • 1 tsp chinese five spice powder
  • 1 tsp cinnamon ground
  • 1 tsp sea salt
  • 1 tbsp sunflower oil
  • 2½ cups wheat flour

For the wet ingredients

  • 2½ cups almond milk
  • ¼ cup date (pitted)
  • 2 tbsps flaxseed (ground)
  • 1 cup pumpkin puree
  • 2 tbsps sunflower oil
  • 2 tbsps vanilla extract

For the garnish

  • 4 tbsps maple syrup

Directions

  1. Use a big bowl and mix the dry ingredients, except the frying oil.
  2. Add the wet ingredients except the pumpkin puree to a blender and blend until smooth.
  3. Combine the wet and dry ingredients with the pumpkin puree and set aside.
  4. Add a bit of the frying oil to the pan and heat it up.
  5. If u use 1/4 Cup measurement per pancake one serving should be about 3 pancakes.
  6. When the oil is hot, add the batter and fry the pancake for 2-3 minutes from each side.
  7. Serve the pancakes straight away or keep them warm in the oven until you finished the whole batch.
  8. For serving drizzle with maple syrup, enjoy!

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