The Best Vegan Pumpkin Pancakes with Facon and Maple Syrup (Gluten Free!)
These easy vegan pumpkin pancakes are fluffy, gluten free, filled with spices, and delicious topped with facon and drizzled in maple syrup!
Servings: 4 people
- 480 ml non-dairy milk (2 cups)
- 2 tbsp vinegar (apple cider vinegar or white wine vinegar are fine)
- 220 g pumpkin puree (1 cup)
- 240 g buckwheat flour (or plain flour if not making gluten free) (2 cups)
- 4 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- pumpkin spices (1 tbsp ground mixed spice, 2 tsp cinnamon, 1 tbsp ground ginger, 1 tsp nutmeg)
- 1 tsp salt
- oil for frying
To Serve (Optional)
- Maple syrup
- Vegan bacon or tofu facon
Put all ingredients, except the oil, in a large mixing bowl. Mix well to combine into a batter.
Heat up some oil in a frying pan on a medium to high heat. Once the pan is hot, use a little cup to scoop out small amounts of batter into the pan. I find using a ¼ cup measure gives the perfect amount to make around 14 pancakes, or use ½ cup amounts for slightly bigger ones.
Fry on the first side for a few minutes, or until you see lots of bubbles forming on the pancake. If you don’t have a non-stick pan, you may need to spray a bit more oil on the pancake before you flip it.
Flip the pancake and cook on the other side for 30 seconds or so. Then put on to a plate.
Repeat with the rest of the batter.
Serve pancakes in a stack with vegan bacon and maple syrup, or any other topping of choice.
You can buy vegan bacon (or 'facon') in supermarkets or healthfood stores. Or you can make your own, like our Easy Vegan Tofu Facon!
Calories: 322kcal | Carbohydrates: 63g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 1172mg | Potassium: 645mg | Fiber: 8g | Sugar: 18g | Vitamin A: 9031IU | Vitamin C: 11mg | Calcium: 352mg | Iron: 4mg