Skip to content

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.

You will need

Serves 4

  • 100g butternut pumpkin, diced
  • 2 cups plain flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons maple sugar (or caster sugar)
  • 2 teaspoons egg replacer*
  • 1/4 cup water
  • 1 1/2 cups almond milk
  • 3 tablespoons vegan butter, melted
  • 1 teaspoon vanilla bean paste
  • Vegetable oil spray

Maple Toasted Pecans

  • 2/3 cup pecans
  • 1 tablespoon maple syrup
  • 1 tablespoon maple sugar (or caster sugar)
  • 1 teaspoon coconut oil

Share this recipe


15 mins to prep

30 mins to cook

  1. Step 1

    Place the pumpkin in a steamer over boiling water and steam for 5-7 minutes or until soft and cooked through. Puree and set aside.

  2. Step 2

    Sift together the flour, baking powder, spices and salt into a large mixing bowl. Then add the sugar and whisk to combine.

  3. Step 3

    In 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.

  4. Step 4

    Heat a frying pan over medium heat, spray with vegetable oil and pour 1/4 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.

  5. Step 5

    For 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.

  6. Step 6

    To Serve, stack 3 pancakes together, top with vegan butter or coconut yoghurt, sprinkle with maple pecans and drizzle with maple syrup.

Hot tip!

*If you’re unable to find a commercial egg replacer, don’t fret. You can swap it with a 1/2 cup of applesauce or 2 tablespoons ground flaxseeds + 6 tablespoons water, whisked (to become gelatinous).

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy