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theveganharmony

Vegan pumpkin pancakes

Soft and fluffy pancakes with hokkaido pumpkin and delicious topping.
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Servings: 12 pancakes
Ingredients Method

Ingredients
  

Pancakes
  • 100 g spelt flour
  • 8 g baking powder
  • pinch of salt
  • 100 g cooked hokkaido pumpkin
  • 2 dl almond drink
Topping
  • 30 g walnuts chopped
  • 20 g maple syrup
  • 1 teaspoon cinnamon

Method
 

Pancakes
  1. Put flour, baking powder and cinnamon in a bowl and mix.
  2. In another bowl mash hokkaido pumpkin (with fork), add almond drink and mix well.
  3. Add to the mixture of dry ingredients, mix and let rest for 5 to 10 minutes.
  4. In a pan heat coconut oil.
  5. When it is hot, pour the batter in the shape of circles (the batter is enough for 12 pancakes). Bake pancakes for about half a minute on each side.
Topping
  1. Chop walnuts into small pieces, add cinnamon and mix well.
  2. Then add maple syrup, stir and pour over the pancakes.