With these vegan and gluten-free pumpkin pancakes you will jump out of bed to have breakfast!

With these vegan and gluten-free pumpkin pancakes you will jump out of bed to have breakfast!

Breakfast is definitely my favorite meal. I always wake-up super excited to have breakfast. During the week, I usually start the day with a big cup of black coffe and oats porridge, as I mentioned already here. Other times, I may have a chia pudding that I prepare the night before. But on weekends I like to prepare a more elaborate and beautiful breakfast, of those that you relax and enjoy a hygge time. One of my favorite weekend’s breakfast are pancakes and vegan omelet.

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And to inspire you to also prepare a delicious, beautiful, and nutritious breakfast, I will share my recipe of of vegan and gluten-free pumpkin pancakes. In the recipe, I used crushed flaxseed and rice flour as gluten-free flours. And to get more colorfull, flavorfull, nutritious  and flufy pancakes, I added  pumpkin puree. As topping, I added my homemade chia-berries jam, maple syrup and banana slices.

Now, tell me, when seeing these pancakes wouldn’t you also jump out of bed and get your breakfast? 

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And don’t miss the chance to check out more recipes that are successful on the blog, by clicking here!
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Vegan and gluten-free pumpkin pancakes
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Ingredients
  1. - 1 cup of rice flour (you may also use gluten-free flour blend)
  2. - 4 tablespoons of finely crush flaxseeds or flaxmeal
  3. - 1 glass of vegetable milk (I used soy milk)
  4. - 1/2 cup pumpkin puree
  5. - 1-2 tablespoons maple syrup or sugar
  6. - 1 pinch of salt
  7. - ½ tablespoon of vanilla extract
  8. - 1 tablespoon baking powder
  9. - 1 tablespoon apple cider vinegar
Instructions
  1. - Combine the 4 tablespoons of crushed flaxseed in a medium bowl with 8 tablespoons of water and let stand for about 5 minutes. Then add all the other ingredients (except apple cider vinegar) with the flaxseed. Mix well until you have a very smooth batter. Add the vinagre and mix well. My tip is to test the batter by cooking one pancake and checking if it is necessary to add more milk.
  2. Heat a griddle or skillet (better a non-sticky one) and grease with a little oil. Pour the batter onto the pan (I use a measuring cup - 1/3 cup or 80 ml). Let them cook over low heat until you see bubles all over the surface and the edges are dry. Flipp them, and let them cook until they are slightly golden.
Notes
  1. This recipe yields 10 pancakes about 12 cm in diameter.
  2. You can substitute the pumpkins puree with mashed bananas, and have bananas pancakes,
Adapted from Vegan and gluten-free pumpkin pancakes
Adapted from Vegan and gluten-free pumpkin pancakes
VEGAN & COLORS http://veganandcolors.com/
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One Comment

  1. 🙂 That is so mouth watering.

    Looks fab, Ana.

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