Vegan Pumpkin Spiced Pancakes

Vegan Pumpkin Spiced Pancakes

1 | person

Easy | 10 minutes

There's nothing that brings more toasty delight than pumpkin spice and in just 15 minutes, these vegan friendly pancakes will turn any ordinary breakfast into extraordinary.


🌱 = Get It From The Source 

300 gr/ 1 1/2 cups of oat milk or other plant milk of choice 🌱  

2 tsp of apple cider vinegar 🌱

180 gr of buckwheat or oat/plain wheat flour 🌱

2-3 tbsp of coconut sugar 🌱

2 tsp of baking powder 🌱

pinch of salt 🌱

3/4 tsp to 1 tsp of pumpkin spice mix 🌱

(made with 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves or allspice mix, and 1/2 tsp ground nutmeg🌱

140 gr of pumpkin puree or applesauce

1 tsp of vanilla extract


  1. In a bowl, stir together the milk and vinegar. Set aside.
  2. Make your pumpkin spice blend by mixing together 4 tsp of ground cinnamon, 2 tsp of ground ginger, 1 tsp of ground cloves or allspice mix, and 1/2 tsp of ground nutmeg.
  3. Next, stir the flour, sugar, baking powder, spices and salt in a bowl. 
  4. Add the pumpkin puree and vanilla extract to the milk and vinegar bowl whisking until combined.
  5. Pour the wet ingredients into the dry ingredients bowl mixing until the batter is completely smooth.
  6. Heat a non-stick pan over medium heat and pour a spoonful of the batter using enough mixture to reach the pancake size you like. This recipe made around 10 medium pancakes using 4 tbsp of batter each.
  7. Cook for 3-4 minutes or until small bubbles appear on the surface so you’ll know they’re ready to flip.
  8. Continue until you use up the whole batter.
  9. Serve the pancakes with a spoonful of coconut yogurt mixed a heaped tsp of vanilla plant based protein and a drizzle of caramel tahini sauce.
  10. To make the sauce, mix 3 tbsp of tahini, 1 tsp of carob powder, 1 tsp of maple syrup and 1 to 2 tbsp of oat milk. Star with one and add more if needed.
  11. You can make the pancakes ahead and freeze them placing a piece of parchment paper in between them. When ready to have, toast them from frozen and enjoy.

This recipe was developed by trained chef and plant-based nutrition specialist, Alessandra - @sweetnutrition_byale