These pancakes have been described as “heavenly.” Fluffy, sweet, and moist, thick, American-style pancakes. What better way to enjoy your leftover pumpkin for breakfast! Viva!, the charity behind Vegan Recipe Club, is Europe’s largest vegan campaigning charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going and staying vegan really easy by providing over 600 tried and tested delicious recipes from beginner right up to gourmet, including contributions from top vegan chefs/restaurants around the UK!
- 1 large pumpkin
- Vegetable oil
- Pinch of salt
- 100 grams sugar
- 250 grams self-raising flour
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ½-1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons rapeseed oil
- 10 tablespoons pumpkin puree
- 200 millilitres soya milk
- Pre-heat the oven to 180˚Celsius/350˚Fahrenheit/Gas Mark 4-5.
- Peel the pumpkin (using a strong vegetable peeler), cut into slices (around 1 inch thick), lightly coat in oil, sprinkle with salt and place in the oven.
- Cook for 40 minutes to 1 hour, turning once.
- Blend in a high powered blender until smooth. It is also possible to do this with a stick blender but it will take longer.
- Mix together in a large mixing bowl and set aside.
- Mix everything together in a large jug and then add the mix to the dry ingredients. Add a little more soya milk if the mixture is too thick. The consistency needs to be thick but slightly pourable.
- To make small pancakes use a mini frying pan or medium-sized for larger ones.
- Heat a little oil in the frying pan then pour in the batter, making sure it covers the surface.
- Cook on both sides for a couple of minutes on each side until golden.
This recipe was republished with permission from Vegan Recipe Club.