Rich and creamy these vegan pancakes are the perfect Autumn Breakfast treat. I like to add a little vanilla or chocolate protein powder to the batter to increase the protein content. Serve these with a spoonful of coconut yogurt and top with berries or toasted nuts.

Pumpkin Pecan Pancakes


Difficulty – Easy

Time – 10 minutes preparation and 10 minutes cooking

Serves 6

What’s good about it?

Pumpkin is high in vitamins and minerals and antioxidants. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.

  1. Simply place all the ingredients in a blender and process until smooth – you should have a thick batter.
  2. Heat the oil in a pan over a medium heat. Place spoonfuls of the batter in the pan to make little blinis. Cook on each side for 1-2 minutes until golden.
  3. Serve with a little maple syrup, sweet freedom, toasted nuts, coconut yogurt.

Did You Know?

Any nut butter can be used in this recipe. If you don’t have aquafaba simply use more almond milk.


2tbsp peanut butter or nut butter

100g pumpkin puree (canned without sugars)

Juice of 1/2 lemon

1tbsp maple syrup or Sweet freedom

1tsp ground cinnamon

125g Gluten free self raising flour

1tsp baking powder

30g vanilla or chocolate protein powder

1/2 tsp bicarbonate of soda

60ml aquafaba (liquid from can of chickpeas)

60ml almond milk


Coconut oil or olive oil for frying