You know it’s that time of the year where all anyone can think about is the soft yummy flesh of that vegetable (or fruit, which is it?) that grows on the ground and feeds via large cords like a strange beast from a 1980s sci-fi movie?

You know what I’m talking about. It rhymes with schumpkin.

Well I turned the strange fruit/vegetable into a single-short-stack-serving of fluffy pancakes. Among other things. So stay tuned.

Let me know if you give these a try, maple+pumpkin is oh so good!

Print Recipe

5 from 11 votes

Single-serving Pumpkin Pancakes

Prep Time5

Cook Time10

Course: Breakfast, Dessert, Snack

Keyword: easy recipes, gluten-free, low sugar, pancakes, plant-based, pumpkin, pumpkin pancakes, pumpkin spice, single-serving, small-batch, vegan

Servings: serving

Calories: 188kcal

Ingredients

2 tbsp pumpkin puree (30 g)
2-3 tbsp any milk (30-45 g) I use unsweetened almond milk
1 tsp lemon juice or apple cider vinegar (5 g)
1 tsp maple syrup (7 g) sub brown/coconut sugar
1 tsp (optional) any oil (5 g)
1/3 cup flour (40 g) gf if desired, I use oat flour
1/4 tsp cinnamon or pumpkin pie spice
1/8 tsp baking powder
1/8 tsp baking soda
pinch of salt

Instructions

Whisk together all the ingredients. Add enough milk to get a pourable pancake batter, I used 3 tbsp.
Heat up a nonstick pan over medium-low heat. Melt or spray with oil.
Spoon batter into the pan and gently spread with the back of a spoon if it’s too thick to spread on its own.
Cook for 4-5 minutes per side, flipping when golden around the edges.
Repeat until all the batter is gone. I usually get 3-4 pancakes.
Stack them up, top with almond butter, maple syrup, berries, or whatever toppings you like.
Enjoy!

Notes

You can use any flour (other than almond/coconut etc low carbs flours) for these pancakes. I sometimes use a mix of oat flour and quick oats, 20 g each. Love the oat texture!