Vegan Pumpkin Pancakes
The ultimate comfort food for fall! These Vegan Pumpkin Pancakes are fluffy, spiced, and oh-so-delicious. Perfectly sweetened and topped with nutty crunch, they make a perfect breakfast treat anytime. Treat yourself to these mouthwatering pancakes tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Blender
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1/3 cup Pumpkin Puree I used canned
- 2/3 cup Full-Fat Canned Coconut Milk
- 3 tablespoons Grapeseed Oil or coconut oil
- 3 tablespoons Pure Maple Syrup
- 1 cup Gluten-Free All-Purpose Flour
- 1/4 teaspoon Sea Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 1/8 teaspoon Ground Cardamom optional
- 2 teaspoons Grapeseed Oil or oil of choice
- 1/3 cup Raw Walnuts chopped
- 2 tablespoons Raw Pumpkin Seeds
- 1 tablespoon Pure Maple Syrup
- 1/4 teaspoon Ground Cinnamon
- 1 pinch Sea Salt
Instructions
- Add all ingredients for the pancakes to a blender and blend until combined. The batter will be thick - this is normal!
- Heat 1 to 2 tablespoons oil in a large skillet over medium-high. Measure a scant 1/4 cup of batter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc.
- Cook 1 to 2 minutes per side, until golden-brown and cooked through in the center. Repeat for remaining batter.
- Top pancakes with maple-toasted walnuts and pumpkin seeds, and a drizzle of Chai-Spiced Paleo Salted Caramel (or pure maple syrup).
- Heat the oil over medium-high heat in a small skillet. Add the remaining ingredients and cook, stirring frequently, until nuts and seeds have absorbed much of the liquid and appear sticky, about 5 to 8 minutes. Remove from heat and set aside until ready to use.
Notes
Extra tips or suggestions here.