Vegan & Gluten-Free Pumpkin-Coconut Pancakes

Getting out of bed is much easier when a tasty breakfast is on the table! Forget flat, bland flapjacks. Pile your plate high with these moist, chewy pumpkin pancakes, stuffed with chopped nuts and coconut shreds for a naturally sweet and filling morning meal. They’re dairy free, gluten free and made with a homemade chia seed egg substitute, making them a vegan treat that anyone who rises and shines early can enjoy.

Gluten-Free Pumpkin-Coconut Pancakes

Vegan & Gluten-Free Pumpkin-Coconut Pancakes

Serves 2

Ingredients

1 heaping scoop vegan non-soy protein powder
1 cup gluten-free baking mix
2 chia (or flax) “eggs”
½ cup organic pumpkin
2 tsp. vanilla
¾ cup unsweetened almond milk or coconut milk
2 tsp. cinnamon
1/3 cup unsweetened coconut
1/3 cup dry roasted or raw almonds, chopped
Coconut oil

Directions

1. Follow directions to prepare chia/flax eggs.

2. In large bowl, combine chia/flax eggs with remaining liquid ingredients (except coconut oil), then slowly add dry ingredients, mixing well.

3. Heat coconut oil in iron skillet; pour ¼ cup batter per pancake. Cook until bubbles form, then flip and finish cooking.

4. Serve topped with your favorite nut butter.

About Maura Knowles

“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog.

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