Pumpkin Spice Pancake - vegan, gluten-free, low-sugar

pumpkin spice pancake, vegan, gluten-free, low-sugar recipe
If you're as fanatic as me about the end of year recipes, I think it's acceptable to use pumpkin spices to all your recipes. Pancakes can't be exceptions.

Nutritional facts / ball

Calories: 165

Carbs: 16.7g

Sugar: 3.9g

Protein: 3.4g

Fat: 10.6g

Makes 4 small pancakes:

  1. Combine all the ingredients in a bowl (except the coconut oil).
  2. Let the batter sit for at least 5 minutes, for the mixture to thicken. 
  3. Heat up the coconut oil over medium heat in a pan (or use nonstick pan so you won’t need the oil). 
  4. Add 2 tbsp of batter into the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Make sure you bake the other side for another 1-2 minutes.
  5. Repeat until all the batter is used up.
  6. I used a couple of tbsp of non-dairy yoghurt and a tiny bit of carob syrup as toppings.

DISCLAIMER - if you are gluten or dairy intolerant or suffer from Coeliac disease please make sure you do your own research on the recommended ingredients as well.

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