Vegan Pumpkin Pancake Recipe

Vegan Pumpkin Pancake Recipe

These pumpkin pancakes They are perfect to take advantage of the autumn and the season of this fruit. They are sweet and very tender, you can serve them for breakfast or brunch with fruit, maple syrup or chocolate. To prepare the pancakes I have used the flour or banana powder, but you can use the wheat flour, since they will also be very rich. It is a vegan recipe, that is, dairy and egg free. To replace the milk we are going to use a vegetable drink, for example, soy, and to replace the egg we are going to use a little chickpea flour. Keep reading and discover in RecipesFree the vegan pumpkin pancake recipe that I propose.

3 diners 30m Breakfast Low difficulty Additional features: Cheap cost, Popular in Autumn-Winter, Fried Ingredients:

  • 250 grams of pumpkin
  • ½ cup of sugar (100 grams)
  • 1 teaspoon grated lemon zest
  • 2 tablespoons of chickpea flour
  • 2 tablespoons of water
  • 250 grams of banana (or wheat) powder or flour
  • ½ cup soy milk or water
  • 1 teaspoon of anise or mataluva
  • 1 teaspoon of cinnamon
  • 2 tablespoons of oil

Steps to follow to make this recipe: 1

Peel the pumpkin and cut it in pieces. Cook it in the water for 10 minutes. When the squash is soft, drain it and mash it with a fork.


In a bowl mix the chickpea flour with a little water. Beat the mixture with a fork until you have the texture of a beaten egg so that the vegan pumpkin pancakes are perfect.


In a bowl integrate the pumpkin with the sugar, lemon zest, anise, flour, soy milk, and chickpea flour mixture. Stir until you obtain a smooth, homogeneous and lump-free dough.


Heat a frying pan with a little oil and a ladle pour portions of dough into the pan. Let the vegan pumpkin pancakes cook on one side and carefully flip them over to cook on the other side until golden brown.


Serve the eggless pumpkin pancakes with a little cinnamon sprinkled on top and banana cut into slices or any other fruit. And if you still have pumpkin at home and don't know what to do with it, make a pumpkin and orange cream or a delicious pumpkin jam.

Head over to my Vegspiration blog and discover all my recipes suitable for vegetarians and vegans.

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