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Vegan Pumpkin Pancakes Recipe

Name: Vegan Pumpkin Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9
Ingredients: 1/3 cup pumpkin puree (I used canned); 2/3 cup full-fat canned coconut milk; 3 tablespoons grapeseed oil (or coconut oil); 3 tablespoons pure maple syrup; 1 cup gluten-free all-purpose flour; 1/4 teaspoon sea salt; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cardamom (optional); 2 teaspoons grapeseed oil (or oil of choice); 1/3 cup raw walnuts (chopped); 2 tablespoons raw pumpkin seeds; 1 tablespoon pure maple syrup; 1/4 teaspoon ground cinnamon; 1 pinch sea salt

The Roasted Root

Vegan pumpkin waffles are an incredible celebration of fall for breakfast!

Ingredients

1/3 cup pumpkin puree (I used canned)

2/3 cup full-fat canned coconut milk

3 tablespoons grapeseed oil (or coconut oil)

3 tablespoons pure maple syrup

1 cup gluten-free all-purpose flour

1/4 teaspoon sea salt

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cardamom (optional)

2 teaspoons grapeseed oil (or oil of choice)

1/3 cup raw walnuts (chopped)

2 tablespoons raw pumpkin seeds

1 tablespoon pure maple syrup

1/4 teaspoon ground cinnamon

1 pinch sea salt

Method

Add all ingredients for the pancakes to a blender and blend until combined (note: if you don't have a blender, you can also use a hand mixer, or whisk by hand). The batter will be thick - this is normal!

Heat 1 to 2 tablespoons oil in a large skillet over medium-high. Measure a scant 1/4 cup of batter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc. Cook 1 to 2 minutes per side, until golden-brown and cooked through in the center. Repeat for remaining batter.

Top pancakes with maple-toasted walnuts and pumpkin seeds, and a drizzle of Chai-Spiced Paleo Salted Caramel (or pure maple syrup).

Heat the oil over medium-high heat in a small skillet. Add the remaining ingredients and cook, stirring frequently, until nuts and seeds have absorbed much of the liquid and appear sticky, about 5 to 8 minutes. Remove from heat and set aside until ready to use.

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