These vegan, gluten-free pumpkin pancakes make a perfect guilt-free meal that supports a healthy lifestyle. I use whole, real and fresh ingredients in the recipe. These healthy pancakes are simple to make and delicious to eat. It's something special to share with loved ones! Encourage healthy living one tasty bite at a time!
Vegan I Gluten Free
Serves: 10 - 12 pancakes
Time: 25 minutes
3 cups grated pumpkin
1/2 cup oats
1/3 cup raisins
1/4 cup coconut oil
2 tbsp. coconut yogurt (find my homemade recipe HERE!)
2 tbsp. cinnamon
2 tbsp. psyllium husk
1 tbsp. coconut sugar
1/4 tsp. salt
1/4-1/2 cup water, + more as needed
Toppings
Coconut yogurt
Raisins
Fresh herbs (rosemary, spring onion, etc.)
Preheat the oven to 180C/350F. Grease a baking tray with coconut oil or use a silicone baking mat.
To make the fritters - Add all your ingredients to large mixing bowl. Stir well to combine.
Form the mixture into patties about 1/2 inch thick. Place on your prepared baking tray.
Tip: Grease your hands with coconut oil to prevent sticking.
Continue the process until all the mixture is used.
Bake your fritters for 20 - 25 minutes, flipping half-way through.
Your fritters are ready when each side is golden brown.
To prepare your dipping sauce - Add your cashews to a bowl and cover with 2 -3 inches of water. Soak over night or 8 - 10 hours. Alternatively, cover with boiling water and soak 30+ minutes.
Add all ingredients to a food processor or blender and mix on high for 1 - 2 minutes, until smooth and creamy.
Top with fresh herbs and serve with your dipping sauce.
Store leftovers 1 - 2 days in the fridge.
Enjoy!
I loved cooking this recipe together with Libby Levy, a nutritionist from Isreal who specializes in digestive problems. Check out her blog and delicious recipes HERE! Her content can easily be translated in a click of a button. For Libby's instagram, click here!