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Vegan Pumpkin Pancakes with Maple Pears & Cinnamon Caramel Sauce
Prep 10 minutes
Cooking 20 minutes
Total 30 minutes
Makes 10 pancakes

Equipment

  • may need a blender

Ingredients
 

for the sauce

  • 180ml / ¾ cup coconut milk
  • 10 small dates or 2 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • pinch of salt

for the pears

  • 3 pears
  • 2 tablespoon maple syrup
  • 1 tablespoon oil

for the pancakes

  • 140g / 1 cup flour of choice for gf see notes
  • 2 teaspoon baking powder
  • 2 tablespoon sugar of choice
  • ¾ teaspoon pumpkin pie spice see notes
  • pinch of salt
  • 250ml / 1 cup milk of choice
  • 1 tablespoon apple cider vinegar
  • 130g / ½ cup pumpkin puree

Instructions
 

For the sauce

  • Blender (dates) Method: blend all ingredients in a high-speed blender until smooth. Pour sauce into a small saucepan. Heat over medium to low heat and bring to a simmer. Cook for a few minutes until it starts to thicken slightly. Turn off the heat and let it sit to cool down.
  • No blender (syrup) Method: add all ingredients to a saucepan and heat over medium to low heat. Bring to a simmer and cook for a few minutes until it starts to thicken slightly. Turn off the heat and let it sit to cool down.

for the pears

  • Place all ingredients in a medium saucepan and heat over medium heat. Once the liquids start boiling reduce heat to the lowest setting.
  • Cover with lid and simmer for about 10 minutes or until pears are soft.

for the pancakes

  • Combine all dry ingredients in a large bowl. Then add all the wet ingredients and mix well. The batter should be smooth, not runny or crumbly. You may need to adjust the flour or milk a bit, depending on what kind you’re using.
  • Heat a little bit of oil in a non-stick frying pan. Pour 3 tablespoons of batter per pancakes into the hot pan.
  • Fry pancakes for about 4 minutes until the edges are slightly cooked and you see bubbles coming up. Flip and cook for further 2-3 minutes.
  • Serve pancakes with maple pears and drizzle cinnamon caramel sauce on top.

Notes

  • Gluten-free: oat flour, buckwheat flour or any gluten-free flour blend will work with this recipe.
  • DIY Pumpkin Spice Blend: ¼ teaspoon each cinnamon and ginger, and about ⅛ teaspoon each nutmeg and ground cloves = ¾ tsp. If you looove spices, use 1 teaspoon! Or even 1 ½ tsp!!
  • You can use apples instead of pears, too.
  • The pancakes will taste best when freshly made but you can keep leftovers in the fridge.