Healthy Vegan Pumpkin Pancakes


Healthy Vegan Pumpkin Pancakes

  • Prep Time 10m
  • Cook Time 15m
  • Servings 2 portions


  • 80 g porridge oats 
  • 2 Tbsp Sweet Freedom Fruit Syrup 
  • 120 g pumpkin purée⁠ 
  • 1 Tbsp baking powder⁠ 
  • 1 Tbsp apple cider vinegar⁠ 
  • 60 ml plant-based milk⁠ 
  • Coconut oil, for frying⁠ 
  • Toppings, such as fruit syrup, dairy-free yoghurt, pecans, and raspberries 


  • Whizz the oats, syrup, pumpkin purée, baking powder, apple cider vinegar, and plant-based milk in a blender until smooth. If the batter seems too thick, add more plant-based milk.⁠
  •  Let the batter stand and thicken up for at least 5 minutes. ⁠
  • Put your oven on low heat. This will help keep the finished pancakes warm.⁠
  • Heat 2 Tbsp of oil in a frying pan over low to medium heat⁠.⁠
  • Add a spoonful of batter and cook for 2–3 minutes or until you can easily slide a spatula underneath.
  • Flip the pancake over and cook the other side for another 2–3 minutes. ⁠
  • Repeat until all the batter is used up. Keep the pancakes warm in the oven until all are cooked. ⁠
  • Serve with an extra drizzle of your favourite Sweet Freedom syrup, dairy-free yoghurt, nuts, and berries.⁠