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
- 1/2 cup/ 130g of cooked butternut squash or pumpkin, mashed
- 1/2 cup/ 80g of self raising flour (sub with oat flour, spelt or plain flour and 1 tsp of baking powder)
- 1-2 Tbsp of maple syrup (optional sweetness, omit for under 12 months)
- 1/2 tsp of cinnamon
- 1/3 cup/ 80ml cup/80ml of soy milk (or other)
- 1 Tbsp of 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!
Notes
Store leftovers in the fridge for 3 days or freeze for up to 2 months.
I served the toddler portion with strawberries (chop to a safe size depending on the child age) and the adult portion with chopped pecans (finely chop if serving to toddlers or blitz for babies), maple syrup and coconut yogurt and it was so good!
Did you make this recipe?
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