Vegan Pumpkin Pancakes

Ingredients

• Oats5 tablespoon (50 g)
• Soy Milk1/4 cup (60 ml)
• Pumpkin Puree1/4 cup (50 g)
• Ground Cinnamon1/2 teaspoon (1 g)
• Ginger Powder1/4 teaspoon (1 g)
• Nutmeg1/4 teaspoon (1 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

2. 2

   Step 2

   If you don't have pumpkin puree, cut the pumpkin in half, remove the seeds and pulp and bake or boil for 15-20 minutes until tender. Scrape the flesh and mash using a fork or a food processor and then strain.

3. 3

   Step 3

   In a bowl or blender cup place all the ingredients and mix well or blitz.

4. 4

   Step 4

   Optional: Add a pinch of baking powder.

5. 5

   Step 5

   Separately, preheat a non-stick pan over medium heat. If you don't have one, add a little oil to the pan and spread.

6. 6

   Step 6

   Once heated, divide the batter into 3-4 servings and add to the pan.

7. 7

   Step 7

   Cook for 2-3 minutes per side and flip once you see the bubbles. Cook for 1 more minute.

8. 8

   Step 8

   Serve on a plate.

9. 9

   Step 9

   Optional: Add sugar-free syrup.

10. 10

    Step 10

    Remember that you can use stevia or the sweetener of your choice, such as monk fruit, xylitol, sucralose, erythritol, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Pumpkin Pancakes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.