Pumpkin pancakes with maple syrup and walnuts (vegan)
Recipe type: Breakfast / Dessert (vegan)
Serves: 10-12 small pancakes
  • ½ cup pumpkin puree (cooked or canned)
  • 1 cup spelt flour (or chickpea flour for GF version)
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • pinch of salt
  • 2 tbsp maple syrup
  • ½ cup oat milk (or other milk)
  • coconut oil for frying
  • Topping: maple syrup and walnuts
  • Note: 1 cup = 240 ml
  1. First start by cooking a pumpkin chopped in cubes and making a puree so you have enough for ½ cup (or more if you are making more pancakes). You can make this a day before and keep in the fridge overnight.
  2. In a mixing bowl combine flour, baking powder, cinnamon and salt.
  3. In another bowl combine pumpkin puree, milk and maple syrup.
  4. Add the pumpkin mixture to dry ingredients and whisk well so it gets thick and smooth.
  5. Heat up coconut oil in a pumpkin frying pan and take about 2 tbsp of batter per pancakes.
  6. Pancake is ready to flip on the other side when bubbles form.
  7. Once ready, top the pancakes with maple syrup and crushes walnuts. Enjoy!
Recipe by Travelling oven at http://www.travellingoven.com/2017/11/pumpkin-pancakes-with-maple-syrup-and-walnuts-vegan/