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Vegan Pumpkin Pancakes with Maple-Toasted Walnuts and Pumpkin Seeds. You'd never know these pancakes are gluten-free and vegan!
Vegan Pumpkin Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Breakfast
Servings: 9 pancakes
Calories: 76 kcal
Author: Julia
Maple-Toasted Walnuts & Pumpkin Seeds
Make the Pumpkin Pancakes
  1. Add all ingredients for the pancakes to a blender and blend until combined (note: if you don't have a blender, you can also use a hand mixer, or whisk by hand). The batter will be thick - this is normal!

  2. Heat 1 to 2 tablespoons oil in a large skillet over medium-high. Measure a scant 1/4 cup of batter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc. Cook 1 to 2 minutes per side, until golden-brown and cooked through in the center. Repeat for remaining batter.

  3. Top pancakes with maple-toasted walnuts and pumpkin seeds, and a drizzle of Chai-Spiced Paleo Salted Caramel (or pure maple syrup).

Make the Maple-Toasted Walnuts:
  1. Heat the oil over medium-high heat in a small skillet. Add the remaining ingredients and cook, stirring frequently, until nuts and seeds have absorbed much of the liquid and appear sticky, about 5 to 8 minutes. Remove from heat and set aside until ready to use.

Nutrition Facts
Vegan Pumpkin Pancakes
Amount Per Serving
Calories 76 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 12g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.