Vegan Pumpkin Pancakes Recipe

 
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Vegan Pumpkin Pancakes
How to make Vegan Pumpkin Pancakes
  • Chef: Steffi Tellis - ITM IHM
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Vegan Pumpkin Pancakes Recipe: A great pancake option for vegans! Made with chickpea flour and packed with pumpkin puree, this is a delicious option for those looking for healthier options. This is a special pancake recipe curated by the ITM Institute of Hotel Management.

Ingredients of Vegan Pumpkin Pancakes

  • 80 pumpkin puree
  • 240 ml almond milk
  • 1 tbsp vanilla extract
  • 240 gram chickpea flour
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp clove powder
  • 1/2 tsp baking powder
  • A pinch of salt

How to Make Vegan Pumpkin Pancakes

  • 1.In a large mixing bowl, add pumpkin puree, almond milk and vanilla extract, and mix well.
  • 2.In another bowl, mix chickpea flour, clove powder, cinnamon powder, nutmeg powder, baking powder and salt.
  • 3.Add dry ingredients to wet ingredients in large mixing bowl and mix until well combined. If the batter seems a little thick, adjust the same with almond milk.
  • 4.Set a non stick pan over medium heat and grease with oil.
  • 5.Pour a little batter onto heated pan and cook until bubbles start to form on the surface and edges are golden brown.
  • 6.Flip and cook for an additional 1-2 minutes.
  • 7.Best served warm maple syrup and granola.
Key Ingredients: pumpkin puree, almond milk, vanilla extract, chickpea flour, cinnamon powder, nutmeg powder, clove powder, baking powder, salt

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