Chocolate Vegan Pumpkin Pancakes

Chocolate Vegan Pumpkin Pancakes Recipe

By Earth of Maria

🔪Prep Time: 25 mins

👩‍🍳Cook Time: 15 mins

Ingredients

3 cups pumpkin, peeled and cubed (see notes for canned substitution)

1 cup gluten-free self-raising flour

2 tbsp cacao powder

3 tbsp maple syrup

1 cup plant-based milk

Instructions

1Preheat the oven to 200 degrees C/400 F.

2Arrange the cubed pumpkin on a sheet of parchment paper and bake in the oven for around 20 minutes, until fully cooked through.

3Puree the pumpkin by mashing it with a fork or putting it through a food processor.

4Transfer the pumpkin puree to a bowl and add the flour, cacao powder, maple syrup and plantbased milk. Whisk together until thoroughly combined.

5Heat a non-stick frying pan and pour out around 2 tbsp of the batter per pancake. Cook for around 3 minutes, until crispy around the edges, then flip and cook for another minute. Serve immediately with toppings of choice.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.