Pumpkin Pancakes (vegan & gluten-free)
reading time: 2 min
Oh autumn, how I love thee. I mean, what's better than waking up to the soft patter of rain tapping against the window? (unless you have to get to work, but it's Sunday so it's all good)
Misty mornings with crisp air and hot chai lattes. Cobwebs glistening in the morning dew. Maroon and yellow leaves crunching under the weight of your boots. Your chin dug deep into the fluffy woollen drapes of your scarf. A cozy breakfast in bed, a plate full of soft, still warm pumpkin pancakes. Their sweet, spicy scent mingling with the scent of freshly brewed coffee...
Oh pancake Sundays, how I love thee.
One of the very first pancake recipes I ever posted on this blog was actually a Pumpkin Pie Pancakes recipe. Seems such a long time ago... This time I basically used my all time favourite pancake recipe, but replaced the banana with pumpkin purée, and adjusted the spices to the season.
Preparation time: 30 mins
Main ingredients: pumpin, oats
difficulty level: easy
makes: 15 mini pancakes
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, low-fat
2 cups oats (use certified gluten-free)
1 heaped tbsp buckwheat flour (add more if your batter is too runny)
1/2 cup pumpkin purée
1 cup plant-based milk (e.g. almond milk)
1 cup sparkling water
1 tbsp raw cane sugar or brown sugar
1 tsp ground cinnamon
pinch of ground nutmeg
pinch of ground cardamom
1/2 tsp ground ginger OR 1 inch piece of fresh ginger, minced
First, grind the oats (and buckwheat if you use buckwheat groats) to flour - I simply use my blender for that, and it works great!
Add all dry ingredients (oats, buckwheat, sugar, cinnamon, nutmeg, cardamom, ginger) to the blender and process. Then add your milk, water and pumpkin purée. Blend everything together very well.
TIP: If you don't have any sparkling water at hand, use regular water (or more plant-based milk) and add 1 tsp of baking powder to the batter.
Heat up a skillet to medium heat. If it's a non-stick pan, you don't need to use any oil! Scoop your batter onto a skillet using a spoon or a small ladle - aim for one heaped tablespoon per portion if you want to create mini pancakes like the ones pictured -, and gently spread out a bit for the pancake to be even. Personally I prefer smaller pancakes, so I usually cook 3 - 4 at a time with each batch.
Cook over medium-low heat (not too high or else they'll burn!) for about 2-5 minutes, then flip, until each side turns slightly brown, but still orange from the pumpkin of course. Repeat for remaining batter.
Serve warm or cold with your your favourite toppings, and enjoy!
I served mine with homemade "caramel sauce" (fresh dates blended with some water and soy milk) and dried mulberries. We later added some cacao powder to the caramel sauce to turn it into a beautiful healthy Nutella spread :)
|1 Bowl Vegan Pumpkin Bread|
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