Halloween Special – Vegan Peanut Butter Pumpkin Pancakes

Peanut Butter Pumpkin Pancake-37

A couple of days ago I found a very old costume from a Halloween party I went to about six years ago. I remember staying up until 3 am to sew my own costume. It was a great night: I rocked it as the Corpse Bride, and even won the best costume award!

Next to being able to walk around in a blue-coloured, blood-splashed wedding gown, Halloween is a great excuse to make and eat anything pumpkin-related! I didn’t want to make yet another pumpkin pie this year so I thought, why not make something for breakfast? And that’s how these Peanut Butter Pumpkin Pancakes were born.

Peanut Butter Pumpkin Pancake-34

Why I love it:

Tender pancakes that are healthy, simple and easy to make. They’re sumptuous and I love how beautiful my kitchen smells when I make these. It also makes an impressive pancake stack for the Instagram fans among you.

Pumpkin is loaded in fibre and antioxidants including beta-carotene, which the body converts into a form of vitamin A. It is also rich in potassium, an important mineral that’s crucial for maintaining normal organ functions. Peanut butter on the other hand is rich in protein, healthy fats and tryptophan. And the pair taste beautiful when put together.

Peanut Butter Pumpkin Pancakes


Vegan Peanut Butter Pumpkin Pancakes
Recipe Type: Breakfast
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 4
Vegan Peanut Butter Pumpkin Pancake
  • Dry:
  • 1 1/2 cup whole wheat flour
  • 1 tsp allspice (pimento)
  • 2 tsp baking powder
  • ½ tsp bicarbonate soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • Wet
  • 1/3 cup packed mashed pumpkin
  • ¾ cup non-dairy milk + 1 tbsp of lemon juice
  • 1 tbsp melted coconut oil
  • 2 tbsp peanut butter
  • 1 tbsp vanilla extract
  • 4 tbsp maple syrup
  • Filling:
  • 2/3 cup packed mashed pumpkin
  • ½ cup peanut butter
Cuisine Companion Method:
  1. Combine ¾ cup milk and lemon juice in a large bowl and let rest for 5 minutes to curdle
  2. Prepare Cuisine Companion with the mixing blade, add all the ingredients into a bowl. .
  3. Add remaining ingredients and combine sp 4 / 10 – 30 secs (until smooth)
  4. Let the batter sit for 10 minutes.
  5. Heat up a non-stick pan over low heat.
  6. Add about 1/4 cup of batter to the pan. Cook for 3 minutes, or until the top is looking dry and the edges are dry and firm. Flip over and cook another 2 minutes.
  7. Make your pancake tower using the filling. Place one pancake on plate, layer with 1-2 tablespoon of mashed pumpkin. Place another pancake and layer with 1 tablespoon of peanut butter. Continue until you have a tall stack of pancakes. Top the last layer with mashed pumpkin.
  8. Serve with a generous drizzle of maple syrup.
Manual Method – replace the above step 2-4 with the following:
  1. In one bowl, whisk all the wet ingredients together.
  2. In a second bowl, sift all the dry ingredients together.
  3. Pour the wet ingredients into the dry and stir well until smooth.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram with the hashtag #littlegreenhabits. I’d love to hear from you.


Peanut Butter Pumpkin Pancake-31

Love and greens,

Keren x

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *