Pumpkin Pancakes

By makhoni
June 29, 2023

Looking for a delicious and healthy breakfast option? These vegan pumpkin pancakes are the perfect choice! Made with simple ingredients and packed with flavour, they’re a cosy and comforting way to start your day. Plus, they’re quick and easy to make, so you can enjoy them any time you’re in the mood for something delicious.


10 g ground flax meal

45 ml water

235 ml unsweetened soy milk

15 ml lemon juice

60 g buckwheat flour

60 g all-purpose flour

8 g baking powder, aluminium-free

2 tsp finely grated orange zest

25 g white chia seeds

120 g organic pumpkin puree (or just bake the pumpkin and puree the flesh)

30 ml melted and cooled coconut oil

5 ml vanilla paste

30 ml pure maple syrup


In a small bowl, combine ground flax meal with water.

Set aside for 10 minutes. Pour almond milk into a medium bowl and add cider vinegar. Set aside for 5 minutes.

Combine buckwheat flour, all-purpose flour, baking powder, orange zest, and chia seeds in a separate large bowl.

Add almond milk, pumpkin puree, coconut oil, vanilla, and maple syrup.

Combine all ingredients and whisk until smooth.

In a large non-stick skillet, heat the oil over medium heat.

Brush the skillet gently with some coconut oil.

Pour 60ml of batter into the skillet. Cook the pancake for 1 minute, or until bubbles appear on the surface.

Lift the pancake gently with a spatula and flip.

Cook for 1 1/2 minutes more. Slide the pancake onto a plate.

Repeat with the remaining batter.

pumpkin pancakes

Rough nutrition facts

Calories: 301

Total fat: 12.6 g

Total carbohydrates: 41.7 g

Protein: 8.1 g


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Copyright © 2021 LEMON & LIMES.
Made with by Loft.Ocean. All rights reserved.
Popular Search: