A weekly or bi-weekly creation in the YumUniverse kitchen, Vegan Pumpkin Protein Pancakes are, yes, packed with quality complete protein, but that’s not all the goodness. They are gluten-free, wheat-free, full of fiber, easily assimilated into the body and just plain delicious. I usually make a batch, eat a few right away and keep the rest in the fridge, grabbing one or two to enjoy cold, as a snack throughout the week. This recipe was inspired by some of Brendan Brazier’s incredible recipes for athletes in his book Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life. You can serve them with our without natural sweeteners like yacon syrup, brown rice syrup or maple syrup. You can also prepare them in a dehydrator if you’d like to maintain more beneficial enzymes.
Makes: approx. 12-24 pancakes depending on size you like to make | Preparation Time: 30mins
3/4 cup sprouted or cooked quinoa
1 1/4 cup of store-bought organic buckwheat flour or homemade Raw Buckwheat Flour.
1/3 cup organic hemp seed
2 cups coconut water (can substitute plain pure water)
4 Medjool dates, pitted
1 tsp baking soda
1 tsp aluminum-free baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
1 can of organic pumpkin
Pinch Celtic or pink Himalayan sea salt
Cold-pressed extra virgin coconut oil for skillet
Let’s Get Started:
Place all of the ingredients in your blender except the coconut oil and optional maple syrup. Blend away until you get a smooth batter. Warm your skillet to medium heat and coat bottom with coconut oil. Pour batter into the pan to create the pancake size that you want. Note that medium- to baby-size flip easier than colossal skillet-sized Pee-Wee Herman “Mr. Breakfast” pancakes.
You can prepare Vegan Pumpkin Protein Pancakes in a dehydrator (shown bottom right) to maintain more of the beneficial enzymes. Just pour your pancake batter onto Teflex dehydrator sheets and put on trays in a dehydrator set to a temperature of 95-100°F. Dehydrate for about 2-3 hours or until tops are dry to the touch, then remove, place new Teflex sheet and tray on top of pancakes and flip. Peel back Teflex on top and dehydrate pancakes for another 2-3 hours or until dry to the touch.
Since these pancakes are natural, hand mixed, use alternative flour and basically don’t have preservatives or chemical binders in them (like most commercially produced pancake mixes), they will take a tad longer to cook than what you may be used to. Slow cook your pancakes in your skillet over medium heat until the edges are dry and your tops are dry too. Then slide your spatula underneath the pancake completely and carefully flip. Your patience will pay off with delicious, healthy pancakes.
Once they are cooked, you can “butter” them with some coconut oil and then drizzle the natural sweetener of choice on top. Store leftovers in an airtight, glass container in your fridge for up to 7 days, but I promise that they won’t last that long. You can reheat them in a skillet, in the oven or just eat them cold.
HUNGRY FOR MORE? Sign up for free recipes, tips and a 5-day meal plan with shopping list and prep sheet.