Vegan Pumpkin Banana Pancakes Recipe

Name: Vegan Pumpkin Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup non-dairy milk (I used unsweetened almond); 1/4 cup water; 3/4 cup pumpkin puree; 1 ripe banana, mashed; 1 1/2 cups whole wheat flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 or 2 pinches sea salt; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger (or 2 tsp fresh grated ginger); 1/4 teaspoon ground cloves; 1 teaspoon vanilla extract; 1 dash maple syrup (optional); coconut oil (for frying)

Servings: persons

1 cup non-dairy milk (I used unsweetened almond)
1/4 cup water
3/4 cup pumpkin puree
1 ripe banana, mashed
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 or 2 pinches sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger (or 2 tsp fresh grated ginger)
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 dash maple syrup (optional)
coconut oil (for frying)

1
In a small bowl, whisk together the water, non-dairy milk, and pumpkin, and banana until smooth. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisk well. Fold in the pumpkin mixture, vanilla extract, and maple syrup if using. Combine completely, but don't overmix!
2
Place a large nonstick skillet over medium heat and preheat the oven to 200 degrees F. Brush the pan with melted coconut oil. Dollop out 1/8-1/4 cup of batter at a time. Cook until bubbles appear on the surface and the edges look firm. Flip the pancakes over and cook for another minute or so. Repeat with remaining batter, throwing cooked pancakes on a baking sheet in the oven (or just eat as you fry!) Stud with maple syrup, date syrup, melted coconut oil, or jam until you've fed all your roommates and yourself in the most festively autumnal manner!

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup non-dairy milk (I used unsweetened almond), 1/4 cup water, 3/4 cup pumpkin puree, 1 ripe banana, mashed, and more.

Yes, Vegan Pumpkin Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Pumpkin Banana Pancakes

How did you like this recipe?

Frequently Asked Questions