Indulge guilt-free in a homemade brunch this weekend with these delicious vegan quinoa pancakes. The pumpkin adds an earthy sweetness, finish with plenty of dairy-free cream for a real treat.
- ½ cup (120ml) of unsweetened almond milk
- 1 tsp of cream of tartar
- 2 tsps of flaxseed meal
- 2 tbsps (30ml) of water
- 1 cup (112g) of quinoa flour
- ½ cup (123g) of pumpkin purée
- 2 tbsps (30ml) of pumpkin pie spice (for homemade pumpkin pie spice, mix ½ tsp ground cinnamon, 1⁄8 tsp ground cloves, ¼ tsp ground ginger, and 1⁄8 tsp ground nutmeg)
- 2 tbsps (30 ml) of extra-virgin coconut oil
- 1 tbsp (15ml) of vanilla extract
- Coconut oil cooking spray, for greasing
FOR THE FILLING:
- 8-ounce (237g) of container vegan cream cheese
- 2 tbsps (30ml) of date syrup
- Sprinkle of ground nutmeg and cinnamon
- Dash of vanilla extract
- In a small cup, combine the almond milk and cream of tartar and set aside.
- To make flax “egg,” mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened.
- In a medium mixing bowl, mix together the quinoa flour, pumpkin purée, pumpkin pie spice, coconut oil, vanilla extract, and the flax “egg.”
- Spray a medium frying pan or griddle pan with the cooking spray and heat over medium heat. Add the almond milk mixture to the mixing bowl and thoroughly mix. Pour 2 tablespoons of the mixture into the pan and cook for 3 to 5 minutes, or until bubbles start to form and the edges begin to crisp. Flip and cook for another 30 seconds, and then transfer to a serving plate. Repeat with the remaining mixture.
- To make the filling, if using, combine all the filling ingredients in a stand mixer and beat until smooth and creamy.
Recipe courtesy of Eat With Intention by Cassandra Bodzak (Race Point Publishing, £14.99)