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Cinnamon Pumpkin Pancakes

Course: Breakfast, Dessert
Keyword: pancakes, pumpkin
Servings: 2


For the pancake batter

  • 1/2 tsp apple cider vinegar
  • 3/4 cup soya milk
  • 1 cup plain flour
  • 1/2 cup pumpkin puree
  • 2 tsp golden caster sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/2 tsp baking powder

For frying

  • 1 tbsp coconut oil

For serving

  • 3 tbsp maple syrup


  • Combine the apple cider vinegar with soya milk and set aside.
  • Place the remaining ingredients in a mixing bowl, and mix to combine. Stir in the apple cider vinegar and milk mixture.
  • Heat a medium frying pan with a little coconut oil. Add a small ladle of batter and fry over low-medium heat until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
  • Repeat until all the batter is used up.