Pumpkin Pancakes
Prep time
Cook time
Total time
Serves: 12-15 pancakes
  • Vegan Buttermilk:
  • 2 cups water
  • ⅓ cup cashews (soaked 1 hour if using a regular blender)
  • 1 Tbl raw apple cider vinegar
  • Dry Ingredients:
  • 2 cups whole wheat pastry flour
  • ¼ cup yacon powder (or coconut sugar)
  • 1 Tbl baking power plug 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp pumpkin spice blend
  • Wet Ingredients:
  • 2 cups vegan buttermilk
  • 1 cup pumpkin puree (no added sugar)
  • 2 large organic eggs
  • 4 Tbl clarified butter/ghee
  • ¼ cup maple syrup (grade A medium)
  1. To make the vegan buttermilk, place the water, cashews, and apple cider vinegar to a high-speed blender and process until well-combined (about 1 minute). Set aside.
  2. In a medium bowl, whisk together all of the dry ingredients. Set aside.
  3. In a large bowl, whisk together all the wet ingredients including the buttermilk. Pour in the dry ingredients whisking as you go until fully incorporated. Batter will be thick.
  4. Heat a large non-stick skillet (I prefer using a ceramic skillet) over medium heat and add about 2 tsp butter (repeat for each pancake). Drop ⅓ cup of batter into the skillet and slightly flatten the pancake with a spoon to disperse the batter a bit more evenly (because of the thickness). Cook about 2 minutes or until bubbles begin to form in the middle of the pancake. Flip the pancake and cook for 1-2 minutes. Repeat until all pancakes are made.
  5. Serve immediately and drizzle with your favorite maple syrup.
Recipe by Healthy Julie at http://healthyjulie.com/pumpkin-pancakes/