These Vegan Pumpkin Pancakes are a tasty and simple way to get some vegetables into your little ones right at the start of the day. These also make a great snack and travel well in lunchboxes.
Vegan Pumpkin Pancakes
Ingredients
- 130 g pumpkin (cooked & mashed, can sub butternut squash)
- 80 g self raising flour (sub with oat flour, spelt or plain flour and 1 tsp of baking powder)
- 1 tbsp maple syrup (optional, omit for under 12 months)
- 1/2 tsp ground cinnamon
- 80 ml soy milk (or other)
- 1 tbsp coconut oil (for cooking)
Instructions
- Add the pumpkin to a large bowl and mash to remove any lumps with a fork.
- Add all of the remaining ingredients (except the oil) and stir to combine.
- Preheat a pan over medium to high heat with 1/2 a tbsp of coconut oil and spoon the pancake batter in (cooking in two batches if needed).
- Cook for 2-3 minutes each side and repeat for any remaining batter.
- Enjoy!
Storage
Store leftovers in the fridge for 3 days or freeze for up to 2 months.Nutrition - Per Serving
Serving: 5pancakes | Calories: 301kcal | Carbohydrates: 45g | Protein: 7g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 263mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10275IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 2mg
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4 Comments
Folks serious about healthful eating want to see macros. Can you provide?
I don’t calculate macros, as this is the food I make for my family, and specifically for little kids. You can always add it to your own counter based off your exact measurements and the brands you use. x
That looks great 🙂 can I make these as waffels too?
They should work really well in a waffle maker!