RACHEL RIVERS
prop / set / interior stylist

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In the Kitchen: Vegan Pumpkin Pancakes

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I don't care if it's almost spring, I can eat these Vegan Pumpkin Pancakes by The Roasted Root YEAR AROUND! My fiancé doesn't typically like pancakes because of how heavy they are, but he loves these. Did I mentioned they are gluten-free! OMG. I want them right now, and it is 8pm as I write this. Don't skip the maple-toasted walnuts and pumpkins seeds. They are the best part. I haven't tried the chai-spiced paleo salted caramel, but I bet it's the cherry on top. Make these TOMORROW, or tonight for dinner...

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INGREDIENTS

  • 1/3 cup pumpkin puree (I used canned.)
  • 2/3 cup full-fat canned coconut milk
  • 3 tablespoons grapeseed oil or coconut oil (I use about 1 tablespoon of coconut oil to minimize the saturated fats.)
  • 3 tablespoons pure maple syrup
  • 1 cup gluten-free all-purpose flour
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom optional

MAPLE-TOASTED WALNUTS & PUMPKIN SEEDS

  • 2 teaspoons grapeseed oil or oil of choice
  • 1/3 cup raw walnuts chopped
  • 2 tablespoons raw pumpkin seeds
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 pinch sea salt

INSTRUCTIONS

MAKE THE PUMPKIN PANCAKES

  1. Add all ingredients for the pancakes to a blender and blend until combined (note: if you don't have a blender, you can also use a hand mixer, or whisk by hand). The batter will be thick - this is normal!

  2. Heat 1 to 2 tablespoons oil in a large skillet over medium-high. (I use about 1/2 - 1 tablespoon of coconut oil to minimize the saturated fats.) Measure a scant 1/4 cup of batter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc. Cook 1 to 2 minutes per side, until golden-brown and cooked through in the center. Repeat for remaining batter.

  3. Top pancakes with maple-toasted walnuts and pumpkin seeds, and a drizzle of Chai-Spiced Paleo Salted Caramel (or pure maple syrup).

MAKE THE MAPLE-TOASTED WALNUTS:

  1. Heat the oil over medium-high heat in a small skillet. Add the remaining ingredients and cook, stirring frequently, until nuts and seeds have absorbed much of the liquid and appear sticky, about 5 to 8 minutes. Remove from heat and set aside until ready to use.

In the Kitchenrachel riverspancakes, vegan, gluten-free, fall, breakfast, brunchComment