Vegan Pumpkin Pancakes
- Marisa's Vegan Recipes
- Dec 17, 2019
- 2 min read
Who doesn't love chocolate chip pancakes!
These vegan pumpkin pancakes are the perfect pancakes for breakfast or dessert! They are great if you have some pumpkins left over that you want to use up.
I find this is a great way of persuading children, and some adults, that pumpkin can taste great!
I think sometimes you hear pumpkin and just think gross, as children, maybe it's because you see the insides. It took quite a long time to persuade me that pumpkin tastes good too and it's not just for carving.
No body can resist chocolate chip pancakes!
This recipe is so easy to make and only takes a few minutes!
You need pumpkin puree for this recipe, in some place you can buy this in tins, however I have not been able to find any, maybe it's because I live in such a small place.
So I always make my own.
To make pumpkin puree;
Peel and chop a small pumpkin (or as much as you need).
Place it in a pan, fill with water, boil for roughly 20 minutes or until soft enough to mash. Drain the pumpkin and mash the pumpkin.
There you have it, pumpkin puree. It is so easy!
I hope you all like these as much as we do!
Ingredients
2 Cup Oats I buy these for less than £1 in the cerial isle of the supermarket.
½ Cup Milk We use Oat milk but any plant based milk will work
1 Cup Pumpkin Puree
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
2 tbsp Baking Powder
2 tbsp Apple Cider Vinegar
2 tbsp Agave Nectar
½ Cup Chocolate Chips This is optional, if you are having these for breakfast you may not want the chocolate chips.
2 tsp Oil for cooking.
Method
* Add all ingredients to a blender, except the chocolate chips. Blend until smooth.
* Heat the oil on a medium heat.
* Use ¼ Cup to measure the amount and place in the pan. If you use more than this the mix is too heavy, it wont cook fast enough on the inside, which will make the outside burn, and you wont be able to flip them.
* Bake for about 2 minutes on each side or until lightly browned.
Serve
Enjoy!
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