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.
Rough nutrition facts
Calories: 301
Total fat: 12.6 g
Total carbohydrates: 41.7 g
Protein: 8.1 g