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10-ingredient vegan pancakes with all the flavor of a ginger cookie and the tenderness of a morning pancakes! Yum!!!!
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Pumpkin Squash & Flaxseed Pancakes
10-ingredient vegan pancakes with all the flavor of a ginger cookie and the tenderness of a morning pancakes.
Pumpkin Squash & Flaxseed Pancakes
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
each
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
each
Ingredients
Instructions
  1. Preheat griddle. Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
  2. Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
  3. Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined. Ideally, let batter rest for 5 minutes before cooking.
  4. Once preheated, generously spray the griddle with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
  5. Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, or whatever toppings you desire.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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