Vegan Pumpkin Pancakes Recipe
Fluffy vegan pumpkin pancakes with warm spices, subtly sweetened and packed with pumpkin flavor. Perfect for a cozy, plant-based breakfast treat.
Ingredients
1 cup = 250 ml
- 3/4 cup all purpose flour or whole wheat flour
- 1/2 cup pumpkin puree
- 3/4 cup plant based milk of your choice (we used oats milk)
- 1 tbsp dates syrup (or maple syrup or sugar)
- 1 tsp allspice (includes 1/8 tsp ground cloves, 1/4 tsp ground nutmeg & rest ground cinnamon)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Oil for cooking pancakes
FOR SERVING
- Dates syrup or maple syrup
- Pumpkin seeds (optional)
Instructions
- Add flour, baking powder, baking soda, salt and allspice in a bowl. Mix.
- Add pumpkin puree and dates syrup. Mix.
- Now slowly add milk and keep whisking.
- Keep adding milk and keep whisking simultaneously until a thick batter is ready.
- Brush some oil on a non stick pan or skillet.
- Pour about 1/4 cup of batter in the middle of the pan.
- Let it cook on low to medium heat.
- When the batter turns slightly stiff and bubbles are seen on the surface of the pancake, drizzle few drops of oil on it.
- Flip it and cook other side as well.
- When the pancake turns brown from both the sides, remove it and likewise prepare the pancakes from entire batter.
- Serve hot after garnishing with pumpkin seeds and drizzle of dates syrup