Vegan Pumpkin Pancakes (Gluten-Free) Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 15 mins
1/2 cup pumpkin purée
1 1/2 tbsp almond butter
1 cup plant-based milk
1/2 cup oat flour
1/2 cup all-purpose gluten-free flour
1/4 tsp sea salt
1 tsp baking powder
1 1/2 tbsp coconut sugar
1Add the pumpkin purée, almond butter and plant based milk to a mixing bowl and whisk together thoroughly.
2Add the oat flour, all purpose gluten-free flour, salt, baking powder and coconut sugar. Mix together using a spatula.
3Heat a non-stick frying pan over a medium-high heat. Pour in around 2-3 tbsp batter per pancake and cook for 2-3 minutes, until crispy and golden around the edges. Cook for a further minute on the other side.
4Serve with extra almond butter and other toppings of your choice.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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.