Pumpkin pancakes with orange juice and carmelised ginger. [V, GF, SF]


Today, I finally felt that summer ended for good. The weather and the pumpkin, everything is saying that the Autumn came to town. Chilly mornings and ever colder evenings, but you know what? There is a way to survive it! One way to do that are long breakfasts with… Pumpkin pancakes!

I was never a big fan of pumpkin. I bet that most of you has that one veggie that is just not the best friend with. For most of my life, the only reason to buy a pumpkin was Halloween. That was the time when the taste of pumpkin was known for me from the tasteless soups from the university canteen. I’m really happy that’s already the past! Still, pumpkin is not my favorite veggie but I really love it for flexibility and the ease to match it with both savory and sweet flavors.

Today, I serve the pumpkin sweet. You will love it for the smell of freshly squeezed orange, fried ginger and baked pumpkin. And the taste, of course!

Pancakes are both vegan and gluten-free. I recommend to use a non-stick pan because pancakes are very picky. This is my favorite start of the day in Autumn. I hope you will enjoy it as well!



Pumpkin pancakes with orange juice and carmelised ginger.


  • 130g of butternut squash puree (around 1/2 of nutella cup)
  • 1 łyżka stewii z erytrytolem 1 spoon of stevia with erythritol (I used Truvia)
  • 1/3 cup of coconut milk
  • 1/3 cup of orange juice
  • 100g rice flour
  • 3 flat spoons of tapioca starch
  • 1 spoon of unrefined coconut oil
  • 1 teaspoon of gluten-free baking powder
  • pinch of salt
  • additional coconut oil

Carmelised ginger

  • 12-14g (a spoon) of grated ginger root
  • 1/2 teaspoon of stevia with erythritol
  • a few drops of coconut oil for frying


  • Walnuts
  • Agave/Maple syrop


  1. Mix pumpkin puree* with coconut milk, orange juice, 1 tablespoon of stevia with erythritol, 1 tablespoon of coconut oil, baking powder, salt and flours (rice and tapioca).
  2. Wash ginger root (you can use a brush to clean it well) and grate it. Preheat a small pan with a hint of coconut oil (2-3 drops are enough). Fry a spoon of grated ginger on a hot pan. Fry it on the medium heat for approx. 1-2 minutes. Place the pan out from the heat and sprinkle with stevia and erythritol. Add the ginger to the pumpkin puree.
  3. Heat the bigger pan with some coconut oil (the amount depends on the pan, I usually add 1/2 of the teaspoon before each frying). Fry the pancakes from both sides until golden brown.
  4. Serve it topped with maple syrop or agave and with sprinkles walnuts.

*To prepare mashed pumpkin pumpkins just bake it in the oven until soft (for me it was approx. 30 minutes at 170C). Get rid of the seeds, take the pulp out and mash. Easy!


Leave a Reply

Your email address will not be published.