RECIPE BY: This Rawsome Vegan Life
This recipe is excellent for a decadent breakfast, and it works just as well – if not better – as a dessert.
For 7-8 pancakes
Hello, all. How is everyone doing? I’ve got a treat for you today! It’s cozy, sweet, and seasonally-inspired. In the festive spirit of Autumn I give you… *drum roll* … pumpkin pie pancakes!! (I understand you probably already read the title of this post, so that drum roll wasn’t necessary. I just like drum rolls.) They are vegan and gluten-free, but you really wouldn’t know it.
I readily admit I am not normally great at making pancakes. For whatever reason, they have always been a tricky recipe for me to pull off successfully. I either end up with weird gooey messes, or burnt pieces of batter. That’s why I feel confident sharing this recipe: if I can make it work, anyone can. These pancakes turned out PERFECT. (My parents agree.) This recipe is sublime when you want pumpkin pie and pancakes all in one. Then, top them off with whipped coconut cream, maple syrup, roasted hazelnuts and oooh, baby!
This recipe is excellent for a decadent breakfast, and it works just as well – if not better – as a dessert. You can make these pancakes in just a few minutes, and they look so darn cute garnished with all the toppings. I strongly believe we all deserve cute pancakes.
- 1 cup GoGo Quinoa gluten-free flour mix
- 1 1/2 cups almond milk
- 1 cup pumpkin puree
- 3 tablespoons maple syrup
- 1 tablespoon GoGo Quinoa chia seeds (ground or whole)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon GoGo Quinoa Andean pink salt
- Vegan butter (or coconut oil), as needed
- Coconut whipped cream
- Roasted hazelnuts, roughly chopped
- Maple syrup
- Flaked salt
- In a large bowl, mix together the flour, chia seeds, cinnamon, ginger, and salt. Add the pumpkin puree, milk, and maple syrup, and whisk everything together until evenly smooth. Let the batter sit for 5 minutes while you heat up a pan.
- Heat up a non-stick pan on high heat, then reduce to medium-low (you just need to get the pan hot). Add a small scoop of vegan butter* to the pan; it should be hot enough that the butter quickly melts and sizzles. Scoop in 1/4 cup of batter; cook for 3-4 minutes on each side. Continue this process until you’ve used up all your batter.
- Serve your pancakes with all the toppings, and enjooooy!*Note: I used a small pan and made my pancakes one at a time, using about a 1/2 teaspoon of vegan butter to cook each one. If you’re using a larger pan, add more vegan butter, and cook several pancakes at once. Up to you, and the size of your pan!