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Pumpkin chocolate pancakes

Pumpkin chocolate pancakes

Pumpkin chocolate pancakes are simply one of the fluffiest vegan pancakes in town. What’s even better is the fact that with the adding of cocoa powder makes them taste even better. Sunday morning can get even sweeter. I have tried to think of some new pumpkin recipes because pumpkin is such a versatile vegetable that can be eaten savory and sweet. With these pancakes, I served some pumpkin brittle and almond butter caramel sauce. oh la, I love this combo so much!

Pumpkin chocolate pancakes are simply one of the fluffiest vegan pancakes in town. What’s even better is the fact that with the adding of cocoa powder makes them taste even better, like anything chocolate always do! Sunday morning can get even sweeter. I have tried to think of some new pumpkin recipes because pumpkin is such a versatile vegetable that can be eaten savory and sweet. With these pancakes, I served some pumpkin brittle and almond butter caramel sauce. oh la, I love this combo so much!

Fall is so inspiring, I absolutely love the warmth of the autumn colors filling every corner of this quinte little town. We might be situated in the middle of nowhere, where the rain can pour non-stop, but it’s so beautiful here. We are truly blessed. In this day and age we have everything at our disposal and yet we are anxious. Someday’s I feel it myself. Why? The best kind of medicine is just to escape to nature and see the wonder of the seasons. Life is so short, we have to make it count.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

1-2 people

Difficulty

Beginner

Pumpkin chocolate pancakes

Pumpkin chocolate pancakes

Ingredients 

  • 1/2 cup mashed pumpkin
  • 1 cup flour (gluten free if you like-oat, spelt, rye)
  • 3/4 cup plant milk (almond, soy ect)
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1/4 cup coconut sugar
  • 1 tbsp hazelnut butter
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda

Pumpkin brittle

  • 1/4 cup pumpkin seeds
  • 1/4 cup maple syrup or agave
  • pinch of salt

Almond butter caramel sauce

  • 1/4 cup almond butter
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • pinch of salt

Method

  1. Mix or blend together all the pancake ingredients and set aside to thicken before frying in coconut oil.
  2. After you have fried the pancakes, add the pumpkin seeds, maple syrup ,and salt and let it thicken ever so slightly.
  3. Pour on to parchment paper and add water into the hot pan so the sugar does not stick.
  4. Mix the almond butter caramel sauce add then add the caramel and the brittle on top when serving.

Hope you love these pancakes too! They can be frozen and are as equally delish when defrosted.

M*

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