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Vegan Chocolate Pumpkin Pancakes

These vegan chocolate pumpkin pancakes are just perfect for a Fall breakfast or brunch. Simple to make with just 5 ingredients, and packed with chocolate and pumpkin spice flavor. Gluten-free and oil-free, too.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 pancakes
Calories: 59 kcal
Course: Breakfast
Cuisine: American

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 almond milk or other plant based milk

Instructions

    Cup of Yum
  1. Preheat the oven to 200 degrees C/400 F.
  2. Arrange the cubed pumpkin on a sheet of parchment paper and bake in the oven for around 20 minutes, until fully cooked through. 
  3. Puree the pumpkin by mashing it with a fork or putting it through a food processor. 
  4. Transfer the pumpkin puree to a bowl and add the flour, cacao powder, maple syrup and plantbased milk. Whisk together until thoroughly combined. 
  5. Heat 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. 

Notes

  • To use canned pumpkin: Per 1 cup cubed fresh pumpkin, sub in ½ cup canned pumpkin. 

Nutrition Information

Calories 59kcal (3%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 28mg (1%) Potassium 124mg (4%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2469IU (49%) Vitamin C 3mg (3%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12pancakes

Amount Per Serving

Calories 59

% Daily Value*

Calories 59kcal 3%
Carbohydrates 13g 4%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 28mg 1%
Potassium 124mg 3%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2469IU 49%
Vitamin C 3mg 3%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.