Chocolate Vegan Pumpkin Pancakes
These chocolate vegan pumpkin pancakes are perfect for a fall-inspired breakfast or brunch. They are super easy to make with just 5 simple ingredients. Gluten-free and oil-free.
Servings 12 pancakes
- 3 cups pumpkin peeled and cubed (see notes for canned substitution)
- 1 cup gluten-free self-raising flour
- 2 tbsp cacao powder
- 3 tbsp maple syrup
- 1 cup plant-based milk
Preheat the oven to 200 degrees C/400 F.
Arrange the cubed pumpkin on a sheet of parchment paper and bake in the oven for around 20 minutes, until fully cooked through.
Puree the pumpkin by mashing it with a fork or putting it through a food processor.
Transfer the pumpkin puree to a bowl and add the flour, cacao powder, maple syrup and plantbased milk. Whisk together until thoroughly combined.
Heat a non-stick frying pan and pour out around 2 tbsp of the batter per pancake. Cook for around 3 minutes, until crispy around the edges, then flip and cook for another minute. Serve immediately with toppings of choice.
- Per 1 cup cubed fresh pumpkin, sub in 1/2 cup canned pumpkin.
Calories: 59kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 124mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2469IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg