Pumpkin Pancakes

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.

Ingredients

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

Direction

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

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