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
- 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
15 mins to prep
30 mins to cook
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.
Sift together the flour, baking powder, spices and salt into a large mixing bowl. Then add the sugar and whisk to combine.
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.
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.
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.
To Serve, stack 3 pancakes together, top with vegan butter or coconut yoghurt, sprinkle with maple pecans and drizzle with maple syrup.