Plant-Based Pumpkin Pancakes

Pancakes recipe with simple ingredients and no eggs._{With Food Photography.}

Wake up in the morning, breathe in the fresh countryside air and I imagine the smell of cinnamon combined with warm pancakes.

Cinnamon pairs well with pumpkins, not just apples. When I was having a hard time getting a supply of apples, so now I think about making a breakfast meal with pumpkin which goes perfectly with cinnamon.

The Pumpkin Pancakes that I make are plant-based food made without eggs. Besides saving money, (because eggs are quite expensive here) this way can also be a way to start a healthy life to reduce high cholesterol intake from eggs.

Enjoy my version of the Pumpkin Pancakes recipe. Don't forget to comment if you have a better version of Pumpkin Pancakes.

The Ingredients

150 grams of all-purpose flour (you can replace it with oats flour).
100 grams of pumpkin puree
200-250 ml of coconut milk (you can use another plant-based milk). The amount of milk is adjusted to the texture of the dough you want. If it's too dense, add plant-based milk. Add little by little milk so that the pancake dough is not too mushy.
1 tablespoon of baking powder
1 teaspoon of salt
2 tablespoons of ground cinnamon
Additional syrup for serving, here I use brown sugar sauce.

Cooking Instructions

- Step 1

Prepare for pumpkin puree first. Cut the pumpkin into small pieces so that later it will be easier for us to mash the pumpkin into the puree. Steam the pumpkin.

I am using the manual method to make a Pumpkin Puree, so I use a stainless steel sieve with a handle and spoon. Add a few pieces of pumpkin to the stainless steel sieve with the handle.

Then gently press the steamed pumpkin until it softens and automatically comes out to the bottom of the stainless steel sieve.

- Step 2

Combine dry ingredients in a container. Flour, baking powder, ground cinnamon, salt. Mix evenly using a hand whisk.

- Step 3

Mix the wet mixture, namely coconut milk, and pumpkin puree. Stir well.

- Step 4

Then pour a little coconut milk into the dry mixture, and stir gently until you reach the thick pancakes mixture you want.

- Step 5

Heat a non-stick pan. If you are not using a non-stick pan, you will need a little oil spray or vegan butter. Then cook the pancake batter for about 3 minutes per side. Don't forget to turn the pancake dough to cook evenly.

- Step 6

Serve pumpkin pancakes with your favorite sauce.

Let's see how I do the pumpkin pancakes plating process for a photoshoot.

PLATING PROCESS

- Step 1

On a serving plate, sprinkle a little ground cinnamon.

- Step 2

Add a little pumpkin puree for garnish serving. Or you can use other thick sauces to your liking.

- Step 3

Form thick sauces or pumpkin puree into a special shape.

- Step 4

Arrange the pumpkin pancakes on a serving plate next to the sauce that has been formed.

- Step 5

Add a sprinkling of sugar flour.

- Step 6

In the final stage, pour pumpkin pancakes with brown sugar sauces. Unfortunately, I poured too much brown sugar sauces that my plating ended up mess up. Oops!