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
Directions
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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.
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Step 2
Sift together the flour, baking powder, spices and salt into a large mixing bowl. Then add the sugar and whisk to combine.
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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.
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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.
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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.
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Step 6
To Serve, stack 3 pancakes together, top with vegan butter or coconut yoghurt, sprinkle with maple pecans and drizzle with maple syrup.
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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).
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