Vegan Caribbean Pumpkin Pancakes (Easy Recipe)
These sweet and moist pancakes are highly addictive, contain a load of (hidden) pumpkin for vitamins, and are suitable for a vegan diet. They are inspired by Caribbean cinnamon pumpkin pancakes, and will be a great breakfast or snack this fall and winter!
Ingredients
- 600 g peeled and cleaned pumpkin, in cubes (replace by canned pumpkin puree)
- 200 g all-purpose flour (a bit under 2 cups)
- 1 tsp baking soda
- 4 tbsp grated panela (replace by 2-3 spoons brown- or cane sugar)
- 1 tsp cinnamon powder (plus extra for serving)
- 1/2 tsp salt
- 300 ml soy milk
- vegetable oil, for frying
Instructions
- Boil the pumpkin cubes in plenty of water until tender (approx. 20 minutes), drain well, and mash into a smooth puree. Set aside
- In a mixing bowl, mix with a spoon the flour, baking soda, panela/sugar, cinnamon and salt
- Add pumpkin puree and soy milk. The exact amount of milk depends on how wet the pumpkin puree is. Start with 1/3 of the milk, and add gradually. Mix with a wooden spoon into a smooth, thick batter (similar to American pancakes)
- Fry pumpkin pancakes (roughly the size of American pancakes) in plenty of oil in a frying pan on both sides until goldenServe with extra cinnamon and panela, if desired. Enjoy!
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