Recipe:

Spiced Pumpkin Pancakes with Maple Pecans

Spiced Pumpkin Pancakes with Maple Pecans recipe
kid friendly

Possibly our three favourite P's — pumpkin, pancakes, and pecans... Throw in some maple and cinnamon and there is really no way this one won't turn out a dream.

Preparation time Prep: 15 mins
cook time cook: 30 mins
serves:
4
Skill level Totally Doable

You will need:

  • 100g butternut pumpkin, diced
  • 2 cups plain flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ teaspoon salt
  • 1 ½ tablespoons maple sugar (or caster sugar)
  • 2 teaspoons egg replacer*
  • ¼ cup water
  • 1 ½ cups almond milk
  • 3 tablespoons vegan butter, melted
  • 1 teaspoon vanilla bean paste
  • Vegetable oil spray
Maple Toasted Pecans
  • ⅔ cup pecans
  • 1 tablespoon maple syrup
  • 1 tablespoon maple sugar (or caster sugar)
  • 1 teaspoon coconut oil
~
Recipe: Deb Kaloper
Photography: Chris Middleton
Stylist: Deb Kaloper

Directions:

  • 1Place the pumpkin in a steamer over boiling water and steam for 5-7 minutes or until soft and cooked through. Puree and set aside.
  • 2Sift together the flour, baking powder, spices and salt into a large mixing bowl. Then add the sugar and whisk to combine.
  • 3In another bowl, mix together the egg replacer, water, almond milk, melted butter, vanilla and pumpkin puree. Add the wet ingredients to the dry and whisk until just combined.
  • 4Heat a frying pan over medium heat, spray with vegetable oil and pour ¼ cup of the pancake batter into the pan. Cook for about 1 minute, until the surface begins to bubble, and flip over. Cook for about 1 more minute or until the bottom is golden brown. Repeat with the remaining batter.
  • 5For the maple pecans, place all the ingredients in a frying pan over medium heat, stir to combine, and toast for 2-3 minutes. Remove from heat and place the nuts on a baking rack lined with parchment paper to cool.
  • 6To Serve, stack 3 pancakes together, top with vegan butter or coconut yoghurt, sprinkle with maple pecans and drizzle with maple syrup.

*Tip: If you're unable to find a commercial egg replacer, don't fret. You can swap it with a ½ cup of applesauce or 2 tablespoons ground flaxseeds + 6 tablespoons water, whisked (to become gelatinous).

Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit