Vegan Pumpkin Pancakes

Delicious and fluffy vegan pumpkin pancakes is a great option for a weekend brunch or breakfast.


Prep Time: 10 mins
Cook Time: 15 mins
Yields: 2-4


  • 1 1/2 cup oat flour
  • 1 teaspoon baking soda
  • 1 tablespoon raw brown sugar
  • pinch sea salt
  • 1 cup unsweetened almond or soy milk
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon flax seeds
  • 1/2 cup water
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla bean paste
  • 200 grams pumpkin puree


  1. In a medium bowl combine together flour, baking soda, sugar and salt. Set aside. In a separate bowl add almond/soy milk, vinegar and flax seeds. Stir to combine. Add in the dry ingredients, add water, olive oil and vanilla extract. Stir until just combined. Stir in grated pumpkin. Let the mixture rise for 10-15 minutes.
  2. Drop about 2 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over. Cook for another couple of minutes. Repeat with the remaining batter. Serve warm with peanut butter and enjoy.

No Replies to "Vegan Pumpkin Pancakes"

    Leave a reply

    Your email address will not be published.