Vegan Chocolate Pumpkin Pancakes
Soft, fluffy chocolate pumpkin pancakes made with roasted pumpkin, cacao and maple syrup. Just a handful of ingredients, and naturally gluten-free and oil-free.
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Servings: pancakes
Equipment
- baking sheet
- Non-stick frying pan or griddle
- Food processor (optional)
Ingredients
- 3 cups pumpkin peeled and cubed (or 1½ cups canned pumpkin puree, see notes)
- 1 cup gluten-free self-rising flour
- 2 tablespoon cacao powder or unsweetened cocoa powder
- 3 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice optional
- 1 cup almond milk or other unsweetened plant-based milk
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. (Skip the roasting steps if using canned pumpkin.)
- Spread the cubed pumpkin on the baking sheet and roast for about 20 minutes, until completely tender.
- Mash the roasted pumpkin with a fork or blend it in a food processor until smooth. You should have about 1½ cups of puree.
- Add the pumpkin puree to a mixing bowl with the flour, cacao powder, maple syrup, pumpkin pie spice (if using) and almond milk. Whisk until thick, smooth and fully combined.
- Heat a non-stick frying pan or griddle over medium heat. Scoop about 2 tablespoons of batter per pancake into the pan and gently spread it into a round.
- Cook for about 3 minutes, until the edges look set and slightly crisp, then flip and cook for another 1 to 2 minutes until cooked through. Repeat with the remaining batter.
- Serve right away with sliced banana, blueberries, a drizzle of nut butter and extra maple syrup.
Notes
Canned pumpkin: use ½ cup canned pumpkin puree per 1 cup of cubed fresh pumpkin (1½ cups total) and skip the roasting.
No self-rising flour? Use 1 cup gluten-free all-purpose flour plus 1½ teaspoon baking powder and ¼ teaspoon salt.
Nutrition (Estimate per Serving)
Serving: 1pancakeCalories: 59kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 28mgPotassium: 124mgFiber: 2gSugar: 4gVitamin A: 2469IUVitamin C: 3mgCalcium: 44mgIron: 1mg
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