Get the Recipe: 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.
Ingredients
- 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
Equipment
- Baking tray
- Food processor (optional)
- Mixing bowl
- Whisk
- Frying pan
- Spatula
Instructions
- 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.
Notes
- 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