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The best pumpkin pancakes are totally vegan!
  • 1 c.all purpose flour
  • ¼ c. brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ½ c. pumpkin puree
  • ¾ c. coconut milk
  • ⅔ c. almond milk
  • pinch of sea salt
  • 1 tbsp extra virgin olive oil
  1. Put the flour, sugar, salt, baking powder and all the dry ground spices in a bowl and stir and smash gently with a fork until they are all sifted and well distributed.
  2. In a separate bowl mix the pumpkin, coconut, and almond milk until well combined and smooth.
  3. Add the wet mixture to the dry and stir well. Add a little more coconut or almond milk to get your desired texture. The more liquidy- the thinner the pancake. Less liquidy is fluffier.
  4. Heat a skillet to medium and add a small drizzle of the olive oil each time you add batter.
  5. Flip when you see small bubbles appearing in the uncooked side.
  6. Serve warm with syrup, confectioners sugar or both!
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