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Pumpkin Spice Vegan Pancakes (Gluten-free & Refined Sugar-free)

Updated: Jan 8, 2019

with Sweet Cream Drizzle!

Use Promo Code ANNASARAH10 to save 10% on your order on Anna and Sarah's website.

What You'll Need:


For the Pancakes:

· 2 cups gluten-free flour blend or dairy-free & gluten-free pancake mix (I used Namaste Foods waffle and pancake mix)

· 2 tbsp flax meal

· 2 tsp pumpkin spice

· ¼ tsp pink Himalayan salt

· 1 tbsp baking powder (if using gluten-free flour blend)

· ½ tsp baking soda (if using gluten-free flour blend)

· ½ cup fresh pumpkin puree (don't use canned)

· 1 ½ tsp vanilla extract

· 2 tbsp coconut oil (virgin and unrefined)

· 2 pitted Anna and Sarah Organic Medjool dates

· 1 ¼ cup plant-based milk


For the Sweet Cream Drizzle:

· 1 cup Anna and Sarah Organic Raw cashews (soaked)

· 2 pitted Anna and Sarah Organic Medjool dates

· a pinch of Himalayan pink salt

· 1 tsp pure vanilla extract

· ½ cup purified water


Toppings:

· ¼ cup Anna and Sarah Organic dried Goji Berries

· ¼ cup fresh blueberries

· ½ cup fresh strawberries (or more if you desire)

· 3 tbsp dried shredded coconut


Step-by-Step Instructions


1. Prepare your pumpkin puree 1 hour before your plan on making the pancakes by washing any type of pumpkin or pumpkin-like squash, slicing it into 4-inch thick pieces and steaming it for 25 minutes. Let it cool then scoop the meat of the pumpkin out of the skin and mash it.

2. Add your dry ingredients to a separate bowl: dairy-free & gluten-free pancake mix or gluten-free flour blend along with baking powder, baking soda. Add your pumpkin spice and pink Himalayan salt to the bowl and mix well. Don’t add the baking powder or baking soda if you are using a pre-made pancake mix such as Namaste Foods Waffle and Pancake Mix like I am.

3. Add your pumpkin puree, vanilla extract, coconut oil, organic pitted medjool dates, and plant-based milk (I used homemade cashew milk) to your blender and pulse on medium for 30 seconds.

4. Gradually add the wet ingredients in the blender to the dry ingredients in the bowl and mix until you get a thick creamy consistency.

5. Lightly coat your pan with coconut oil. I used a silicon brush to control the amount of oil I used.

6. Use a 1/3 cup dry measuring cup worth of pancake batter to ensure each pancake is measured to the exact same size. Ladle the pancake batter unto the pan and flip it once bubbles become apparent on the surface. Another good sign that the pancake is ready to be flipped is that the outer corners will become brown and curl up.

7. Add all of the ingredients for the sweet cream drizzle into your blender and pulse on high until smooth (30 seconds to a minute).

8. Stack your pancakes, fresh toppings, Anna and Sarah Organic dried Goji Berries, and shredded coconut to your plate. Drizzle on the sweet cream made from cashews and serve.


Did you enjoy today's recipe? Let me know down below in the comments! Feel free to request recipes and tag us on Instagram @thegeneuslife with your awesome recreations!

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