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Pumpkin Spiced Pancakes


For 4 people: 

  • 120 g (1/2 cup) pumpkin puree (If making fresh, about 1/2 butternut squash) 

  • 240 ml (1 cup) non-dairy milk (I use unsweetened almond)

  • 60 ml (1/4 cup) maple syrup

  • 2 Tbsp coconut oil (or sunflower oil)

  • 1 1/2 Tbsp apple cider vinegar

  • 2 tsp vanilla extract

  • 250 g (2 cups) plain (all-purpose) flour

  • 1 Tbsp baking powder

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp cloves 

  • 1/4 tsp salt


  1. Preheat the oven to 210 degrees (C) fan-force and line a baking tray with baking paper. Peel and cut the butternut squash into small cubes. Lay on the baking tray and bake for 30 minutes (or until soft). Using a fork, squash the pumpkin on the baking tray and create a pumpkin puree. 

  2. In a medium size bowl, whisk together the pumpkin puree, milk, maple syrup, oil, apple cider vinegar and vanilla extract.

  3. Sift in the flour, baking powder, baking soda, cinnamon, mixed spices and salt and stir until well combined. The batter should be quite thick. Place the batter in the fridge to sit for 5 minutes (optional). 

  4. Place a dry, very non-stick frying pan over a low heat (if your pan is not so non-stick then you will need to grease it with a little coconut oil or vegan spread).

  5. Scoop 2 tbsp of the batter into the pan and use the spoon to spread it out slightly. Cook for a couple of minutes until bubbles form on the surface then carefully flip the pancake over and cook for a couple more minutes until browned and cooked through.

  6. Repeat with the rest of the batter then serve the pancakes topped with maple syrup and your choice of things to scatter (I did pecans and fresh banana). 

Inspired by the Domestic Gothess!

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