HAPPY THANKSGIVING, GANG! Let’s make it extra tasty with delish pumpkin pancakes

COOKING TIME: 80 minutes
MAKES: 12-14 pancakes


320g of butternut squash, pumpkin or sweet potato (with skin and seeds removed)
475ml soya or almond milk
1 tsp apple cider vinegar
3 tbs of melted coconut oil + more for frying
250g plain white flour
1+ 1/4tsp ground cinnamon
1/2tsp ground organic ginger
1/4 tsp of ground organic cardamom
2tbs golden caster sugar
1tbs  baking powder
1/2 tsp  table salt


Peel, de-seed and weight the pumpkin (or butternut squash or sweet potato). Cut the pumpkin into small squares, place in a small pot filled with water, and boil for about 20 minutes or until soft.

As the pumpkin is cooking, place the other wet ingredients (milk, apple cider vinegar and melted coconut oil) in a large bowl. Set aside.

In another large bowl mix together the dry ingredients (flour, cinnamon, ginger, cardamom, sugar, baking powder and salt). Mix well. Set aside.

Once the pumpkin is cooked through, discard all the water and mash the pumpkin with a fork until the pumpkin turns into pumpkin puree. Measure out 245g and add this quantity to the wet ingredients. Mix very well with a large spoon.

Next combine the wet with the dry ingredients. Mix until just combined.

Heat a small pancake pan (12cm) over a medium heat, add some coconut oil to the pan when it’s hot. Then pour the pancake batter into the pan, using about 60ml of batter at a time.

When bubbles form on top of the pancake and the bottom side looks golden brown, carefully flip the pancake over and brown the other side. Repeat until all the batter has been used.

TIP1: To speed up the pancake making process, consider getting a pan where you can fry multiple little pancakes at a time.

TIP2: Not vegan? Feel free to use regular milk instead of almond or soya milk.

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