Today’s recipe for vegan pumpkin carrot pancakes is perfect for a weekend breakfast this time of the year. These plant-based pancakes are flavorful, healthy, made with no oil added, and suitable for egg-free vegetarian diets.
Pumpkin is a no-brainer for just about any recipe in the fall, but I also decided to add shredded carrots to these pancakes to take the fiber and nutrient content to the next level.
I originally planned on publishing today’s post earlier in the week, but on Tuesday our landlady found out that the wiring in the house we’re renting from her has gotten pretty bad.
So she turned the power off in the house and asked us to spend the night in a hotel.
As it turned out, finding an available room at a hotel on Whidbey Island is not an easy feat on a Tuesday night during the off season (hotel attendants go home early).
By the time we finally found a room, it was already too late, and blogging was the last thing on my mind.
The situation repeated on Wednesday because the electrician wasn’t done by the end of the day, so Wednesday night was also spent at a hotel.
Finally, on Thursday the wiring in our house was fixed, and I’m happy to finally share today’s recipe with you.
Last Sunday, I woke up with the realization that fall is in full swing, therefore it’s time to get my pumpkin on!
I’ve mentioned before that I could eat pumpkin year round – Libby’s canned pumpkin puree calls my name every time I pass by it at a grocery store. Rob said that he was game for pancakes, and so I went experimenting.
The resulting pancakes turned out to be delicious, to say the least!
I love the fact that pumpkin puree adds a nice texture to just about anything you add it to.
One of my favorite ways to use up leftover pumpkin puree is to add it to my overnight oats for breakfast along with a dash of nutmeg: a touch of spice combined with the creamy mouthfeel of pumpkin make for a delicious breakfast experience.
Pumpkin puree in pancakes worked out the same way – these are the softest, richest pancakes I’ve developed so far, and all of this deliciousness comes with no added oil or fat!
Unless you spread them with peanut butter just before eating, like Rob and I did 🙂
Who doesn’t like a breakfast that tastes sinfully rich, but actually contains 2 types of vegetables and zero oil?
Tip: shred the carrots on the finest side of your box grater (don’t use a food processor to avoid too much cleanup), this way they will cook through quicker and blend with other components of the pancakes. Also, you can easily omit the carrots if you’d like.
More pancake recipes from the blog:
Also, see my easy, foolproof recipe for delicious blackberry topping in this post – it’s at the end of Recipe #1.
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
Question for you: What’s your favorite vegan pancake recipe? Please share below!
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