Go Back
pumpkin pancakes with syrup

Healthy Vegan Pumpkin Pancakes

Thick stack of pumpkin pancakes topped with date syrup and chopped pecans. The perfect way to start a fall morning.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Breakfast
Servings 2

Equipment

  • 1 Non-stick frying pan

Ingredients
  

  • ½ Cup Pumpkin Puree
  • 1 Banana
  • ¼ Cup Almond Milk Add more if the batter is too thick
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Allspice
  • ¼ Teaspoon Nutmeg
  • ½ Cup Gluten Free Oat Flour or add ½ cup + 3 Tablespoons of Oats
  • 1 Flax Egg
  • 3 Tablespoons Maple Syrup

Instructions
 

Pancake Batter Prep & Cooking

  • Combine the ingredients in a high speed blender.
  • Blend the batter until it is smooth. If you notice that the batter is too thick, add more almond milk.
  • Heat a non-stick frying pan.
  • Cook the pancakes. Flip the pancakes after you see bubbles.

Pancake Presentation

  • Stack the pancakes on top of eachother. If your pancakes are not the same size, place the largest pancake on the bottom and slowly build your stack.
  • Drizzle maple syrup or date syrup on the pancake stack .
  • Sprinkle chopped pecans on top of the pancakes & enjoy!
Keyword dairy free, gluten free baked goods, healthy breakfast, Pancakes, Pumpkin, vegan