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Vegan pumpkin pancakes

theveganharmony
Soft and fluffy pancakes with hokkaido pumpkin and delicious topping.
Servings 12 pancakes

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

Instructions
 

Pancakes

  • Put flour, baking powder and cinnamon in a bowl and mix.
  • In another bowl mash hokkaido pumpkin (with fork), add almond drink and mix well.
  • Add to the mixture of dry ingredients, mix and let rest for 5 to 10 minutes.
  • In a pan heat coconut oil.
  • 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

  • Chop walnuts into small pieces, add cinnamon and mix well.
  • Then add maple syrup, stir and pour over the pancakes.