Yes, we’ve been doing a lot of pumpkin recently. But everyone loves pumpkin, right? Saying you don’t like pumpkin is like, saying you don’t like puppies or flowers or music. (Like–hmmm okay, are you sure about that?) This healthy vegan pancake recipe is one of my favorite ways to enjoy pumpkin.
Contrary to popular myth, making a great vegan pancake is super easy. The big reveal: You don’t even need egg alternatives of any kind, or even indeed oil itself. You can make an absolutely delicious basic pancake recipe with just four ingredients: flour, baking powder, a bit of sugar, and non dairy milk (plus a bit of vegan butter to prevent sticking). From here you can add your favorite add-ins, like banana slices or chocolate chips, vanilla extract, plus a tiny pinch of salt to bring out flavor. This pumpkin pancake is still pretty easy, but takes it up to another level of deliciousness by using both pumpkin puree and little chunks of cooked winter squash with every bite. That little extra something takes a bit more work than mixing a bowl of batter, but it’s sooo worth it! If you have some roasted or steamed squash left over from the night before, it’s that much easier. It’s the perfect fall breakfast: hot, fresh-off-the-pan orange pancake, all crispy on the edges and soft and fluffy on the inside with little pieces of squash. Top with fresh coconut cream, cinnamon, and powdered sugar for an amazing treat.
Vegan Pumpkin Pancake
5 medium pancakes
1/2 can pumpkin puree
1/2 tsp natural vanilla extract
1/4 cup brown sugar
1 1/4 cup almond milk
1 1/4 cup cooked kabocha squash chunks (I like the consistency of kabocha, but butternut would also work well)
3/4 cup whole wheat flour
1 tbsp baking powder
pinch salt
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg (plus more to taste)
vegan butter or oil for the pan
coconut whipped cream (will have leftovers)
1 can chilled coconut milk (full fat)
1/3 cup powdered sugar
1/2 tsp vanilla extract
1-2 tbsp almond milk
1. If you have leftover roasted or steamed squash, use them now. If not, cut kabocha squash in half or in quarters, depending on the size. Add about 2 inches of water to a large pot or Dutch oven. Add squash pieces, and bring to boil. Simmer for 30-40 minutes or until completely cooked through. Scoop out the seeds, then peel and cut into small, 1/2″ sized chunks. Set aside.
2. In a large bowl, mix pumpkin puree, vanilla, sugar, and almond milk. Add squash chunks.
3. In a medium bowl, whisk together the flour, salt, baking powder, and spices.
4. Add the flour mixture to the large bowl and quickly combine.
5. Heat a nonstick pan over medium low heat. Using nonstick pan is super important! It’s the key to making pancakes easily. Add a small amount of vegan butter, canola or coconut oil. When it’s melted, add about 1/3 cup of batter to the pan and spread it out gently with a spatula. Cover with a lid and cook on low for 3 minutes. Uncover, flip carefully and cook on the other side, covered again, for about 2-3 minutes. Take off the pan, and add a bit more vegan butter before starting again. Repeat until all the batter is done.
6. Take the chilled coconut milk from the fridge. Open the can and carefully scoop up the top cream part only. Whisk together with powdered milk and vanilla, adding a splash of almond milk to adjust consistency.
7. Serve the pancakes with cream, syrup (if desired), powdered sugar, and cinnamon. Bon appetit!
More healthy breakfast: Easy Acai Bowl Recipe
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Photo: Peaceful Dumpling
