It’s time for fall themed fluffy and delicious pancakes with hokkaido pumpkin to spice up your breakfasts.
As you’ve probably realised already, we are quite obsessed with hokkaido pumpkins! So here is another simple recipe that will surely impress you. We can’t get enough of them at all and use them in so many ways. The taste of pumpkins is really amazing, and the texture is extremely creamy. In addition, pumpkins are extremely healthy, easy to prepare, delicious and versatile. You can also freeze them and use them throughout the year. If you still think that pumpkins are only useful for Halloween to use for decoration, now is the right time to start using them in the kitchen as well.
Light and fluffy pumpkin pancakes topped with maple syrup and walnuts are a must in fall. They are great for breakfast as well as for dinner and dessert. We like to treat ourselves with pancakes on the weekends and we often make them for our whole family as well, as they really love them. A cup of hot coffee or cocoa fits perfectly with these pancakes and also warms you up on these cold mornings.
Making pancakes is really easy and doesn’t take much time. Pancakes are extremely fluffy and healthy, they are made with spelt flour and pumpkin, so you can enjoy them without any guilt.
All you need to prepare these yummy pancakes is:
- spelt flour,
- baking powder,
- hokkaido pumpkin and
- almond drink – you can also use any other plant based drink.
Just mix the ingredients together and let them rest for 5 to 10 minutes. Then it’s time to bake! You will get about 12 pancakes from this batter.
For a real autumn taste top pancakes with a mixture of maple syrup, cinnamon and finely chopped walnuts. You can also add vegan whipping cream, bananas, blueberries, caramelized apples or any other topping. We are sure that these pancakes will become a staple in your autumn and winter kitchen.
We have a ton of amazing pumpkin recipes, which you can find here.
Vegan pumpkin pancakes
- 100 g spelt flour
- 8 g baking powder
- pinch of salt
- 100 g cooked hokkaido pumpkin
- 2 dl almond drink
- 30 g walnuts chopped
- 20 g maple syrup
- 1 teaspoon cinnamon
- 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.
- Chop walnuts into small pieces, add cinnamon and mix well.
- Then add maple syrup, stir and pour over the pancakes.