Rich and creamy these vegan pancakes are the perfect Autumn Breakfast treat. I like to add a little vanilla or chocolate protein powder to the batter to increase the protein content. Serve these with a spoonful of coconut yogurt and top with berries or toasted nuts.
Difficulty – Easy
Time – 10 minutes preparation and 10 minutes cooking
What’s good about it?
Pumpkin is high in vitamins and minerals and antioxidants. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.
- Simply place all the ingredients in a blender and process until smooth – you should have a thick batter.
- Heat the oil in a pan over a medium heat. Place spoonfuls of the batter in the pan to make little blinis. Cook on each side for 1-2 minutes until golden.
- Serve with a little maple syrup, sweet freedom, toasted nuts, coconut yogurt.
Did You Know?
Any nut butter can be used in this recipe. If you don’t have aquafaba simply use more almond milk.
2tbsp peanut butter or nut butter
100g pumpkin puree (canned without sugars)
Juice of 1/2 lemon
1tbsp maple syrup or Sweet freedom
1tsp ground cinnamon
125g Gluten free self raising flour
1tsp baking powder
30g vanilla or chocolate protein powder
1/2 tsp bicarbonate of soda
60ml aquafaba (liquid from can of chickpeas)
60ml almond milk
Coconut oil or olive oil for frying