In good ole New Zealand, pumpkin is usually reserved for roast dinners. It’s only in the last few years that I’ve started seeing pumpkin-themed baked goods pop up in a select few cafes (no doubt inspired by our American pals and their penchant for pumpkin treats.)
I’ve been mulling over what kind of vegan pancakes to launch first on this blog, seeing as I enjoy them every other weekend. My normal go-to is banana, but that felt just a little too safe. That’s when I decided to make use of some leftover pumpkin in my fridge!
Whenever I bring up the prospect of making vegan pancakes, I’m normally asked: “but how can pancakes be vegan?.”
It’s maddening how many people think eggs and butter are a necessity to this decadent breakfast staple. In my experience, vegan pancakes can be just as delicious if not more so than regular ones. It’s all about the flavours you use. A cup of white sugar doesn’t quite tickle me, but using fruit or veggie puree as a sweetener and flavour enhancer does. Don’t believe me? Just give these bad boys a go.
This recipe was one of those magical gifts where everything came together so easily, and the result was pure heaven. For the flour, I decided to try buckwheat for a healthier alternative to plain white. In case you didn’t know, buckwheat flour is super high in protein and fibre, making it an ideal addition to breakfasts. Not only is it good for you, but it’s really simple to swap out for regular flour (unlike coconut flour which can be quite tricky, albeit rewarding).
You can decorate my pumpkin pancakes any way you like, but I personally find coconut, walnuts, and maple syrup to be the best companions flavour-wise. That being said, if you’re a choco-holic or peanut butter lover, then follow your heart. The best part about making fancy pancakes at home, besides avoiding spending major $$$ at your local, is that you can cater them to your exact tastes. The toppings pictured just happen to be my cup of tea.
This recipe yields about 13 pancakes, so be sure to invite a few friends over to share in the pure joy of vegan feasting. I love to make these for my friends on weekends—it feels so good to show people how flavourful and easy vegan pancakes are, and it gives us all the energy we need to tackle anything.
If you love these as much I as do, then please snap a pic and share on your Insta with the hashtag #thehungrypiggy.
- 2 cups of buckwheat flour
- 1/2 cup of coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon baking powder
- 2 1/2 cups almond milk
- 1 cup of pumpkin puree
- 1 teaspoon vanilla essence
- Maple syrup
- Coconut cream
- Caramelised bananas
- Toasted walnuts (processed into a crumb and mixed with coconut sugar)
- Add dry ingredients to a bowl and mix.
- Add wet ingredients to a seperate bowl and whisk to combine.
- Pour wet mixture into bowl with dry ingredients and mix until just combined.
- Heat up a skillet and spray with cooking oil. Add batter to pan (a little less than half a cup for larger pancakes, 1/3 cup for smaller). When bubbles form lightly on top, it’s time to flip the pancake.
- To assemble, add pancakes one by one and layer coconut cream on top of each. Sprinkle the walnut crumb and cinnamon before adding caramelised bananas. However, you can decorate as you wish, so if you prefer just a big ole’ lather of maple syrup, then go for it!