Vegan healthy Pumpkin Pancakes

Pumpkin pancakes are an autumn delight. So, as autumn is coming, I thought about sharing with you a simple and healthy vegan breakfast.

Imagine you, looking through the window, from your cozy and warm house, with some pumpkin pancakes and a cup of tea. Outside is cold and windy, but you don’t care, because it’s the weekend and you have nowhere to go today.

This is the vibe that these pumpkin pancakes create. So cozy and warm on a cold day.

Now back to reality. And to the point.

I think pancakes in general are underestimated. Most people think that they are hard to make, you need a lot of time to prepare them and the effort is not worth.

But, as you will see in the recipe, it’s a „one-pot” breakfast. I make them in about 20 minutes.

The ingredients are quite the same as though you would make oatmeal. But at the next level. So, just try once and see how it goes.

How can I store the pancakes?

You can store them in the fridge for 3-4 days in a container.  When you want to serve the pancakes, heat them in a pan or in the microwave for 1-2 minutes.

Another option is to freeze them. You can store them in the freezer for about 1 month. When you are ready to eat them, take them out of the freezer one night before your breakfast. And voila!  The breakfast is ready!

Why making these vegan pumpkin pancakes?

Now, let’s see what are the pros of making these pumpkin pancakes and why I choose to cook this recipe.

• First of all, these pancakes are healthy. We will use oats instead of flour. Bananas, maple syrup, and pumpkin puree replace the sugar in them. So, they are flour-free, sugar-free, gluten-free and dairy-free.

• Next, pumpkin pancakes are easy and simple to make. You only need a blender and a pan as kitchen equipment. And no more dirty dishes.

• Then, I love how aromatic they are. The cinnamon, nutmeg, ginger, and cardamom make all the difference. And all these spices work so well with some frozen fruits, maple syrup, and a cup of tea.

Where can I find pumpkin puree?

You can make your own, homemade pumpkin puree. You need only one ingredient for this – pumpkin – and it’s simple to make.

Click here to see the full pumpkin puree recipe.

Otherwise, you can buy canned pumpkin puree in supermarkets. I believe they are especially popular in the autumn period.

Ingredients for the vegan pumpkin pancakes

• old-fashioned rolled oats
• plant milk (I used soy milk, but all of them work fine)
• vanilla extract
• salt
• pumpkin puree
• ripe mashed banana
• cinnamon
• nutmeg
• ginger powder
• cardamom pods
• baking soda
• maple syrup

Instructions – how to make vegan pumpkin pancakes?

1. Put all the ingredients into a food processor and blend until well combined and smooth.
2. In a non-stick pan, on medium heat, add around 2 tbsp of mixture and make a round form out of it (you can make them as big or as small as you wish, just make sure not to make them too thick, because they will be raw inside and you don’t want that)
3. After roughly 2 minutes, flip them. Wait another 2 minutes and remove them from the pan.
4. Repeat the procedure until all the mixture is finished.

Topping for pancakes

The options are so diversified. Personally, I enjoy eating pancakes with these toppings:

• Peanut butter and mashed banana. You can mix it all together and then just top your pancakes with the mixture. It’s really good and you know that if you have ever tried the combination of peanut butter with banana.
• Maple syrup and berries. I believe it’s the best option for autumn. I love the berries in this combination because they are so fresh and energizing. Even frozen ones are.
• Fruit gem. It’s for sweet lovers. Delicious and soft, but not guild-free because of the sugar.
• Pumpkin puree and maple syrup. It’s also an autumn option. It’s healthy and tasty, especially if you are into pumpkin flavor.

• Apple sauce and fruits. Another very delicious alternative. Apple sauce is healthy and sweet. The sweet taste goes very well with the pancakes.

Pumpkin Pancakes

Cook time

20 mins

6 pancakes

Tips

• Don’t worry if you don’t have any of the spices that I used, you can definitely miss one or two of them.
• You can replace baking soda with baking powder. For this recipe, 1 tsp of baking powder will work.
• As I said before, make sure that when you form pancakes, you make them thin, around 3 cm or 1 in. In this way, you prevent them from being raw inside.
• Do not fry pancakes on high heat, they will also end up with raw dough inside.
• If you don’t have a non-stick pan, add some vegetable oil before putting the mixture.

• If you want to make healthy homemade pumpkin puree, click here for the easiest recipe.

Calories per pancake: 94 cal

Fibre: 11% of your daily dose

Iron: 6% of your daily dose

Calcium: 3,5% of your daily dose

Vitamin A: 77% of your daily dose

Vitamin C: 3% of your daily dose

Folate: 2,5% of your daily dose

Potassium: 5,5% of your daily dose

*please note that these numbers are estimated

Hope you’ll have a wonderful, peaceful and autumny breakfast. 

Please note that I may earn a small commission from Amazon and iHerb in case you decide to buy products from these sites.

If you liked the recipe, share the result in the comment section below, I would be glad to see the result and you may help others as well doing so.