Pumpkin Pancakes

Serves: 4
Cooks in: 25 minutes
Difficulty: 3/10
Gluten free

recipe extracted & updated from my book vegan 100.


1 cup/120g Buckwheat Flour 

1 cup/90g Porridge Oats

1 cup/120g Roasted Pumpkin Flesh

1 & 1/2 cup/325ml Non Dairy Milk 

4 tbs Maple Syrup

Pinch of Sea Salt

2 tsp Baking Powder

3 tbs Chia Seeds 

2 Scoops Nuzest Clean Lean Protein Powder 

1 tbs Coconut Oil for frying

To Serve



Maple Syrup



I usually roast a pumpkin or squash the day before if I know I’m making these. The mix works better when the pumpkin is cold. 

First up, mash the pumpkin flesh in a mixing bowl then add all the rest of the ingredients & mix together to form a slightly thick batter. 

Pre heat a non stick pan over a very low heat and lightly grease with the coconut oil. 

When the pan is hot, ladle in the batter. I usually make 3 inch pancakes which is around 5 tbs worth of batter.

Cook for 3-4 minutes on each side.

Between cooking each pancake carefully grease the pan with coconut oil to stop them from sticking. I use kitchen paper to rub the oil into the pan.  

Once you’ve cooked all the pancakes, stack them up & serve with you choice of garnishes.