Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Stack of pumpkin quinoa pancakes with praline syrup.

5 from 3 votes

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

These Healthy Pumpkin Quinoa Pancakes + Praline Syrup are the best thing that you'll ever encounter for breakfast. In true Fall fashion, these vegan pancakes come loaded with pumpkin + spice flavor and topped with a sweet, dairy-free + vegan praline sauce that is packed with toasted pecans.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Keyword: breakfast, brunch, dairy-free, fall recipe, healthy, pancakes, pumpkin, quinoa, vegan

Servings: pancakes

Calories: 368kcal

Author: Shanika

Ingredients

PANCAKES:

1 cup organic all-purpose flour
½ cup multi-grain quinoa, cooked (Cook according to packaging instructions)
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon pumpkin spice
¼ teaspoon sea salt
2 'chia eggs' (See Notes)
¼ cup pumpkin puree
⅓ cup organic pure maple syrup OR agave
3 Tbsps coconut oil, melted
1 ¼ cup Almond milk, unsweetened (You can use your fave plant-based milk)
1 tablespoon vanilla extract
vegan butter, for cooking

VEGAN PRALINE SYRUP:

½ cup organic brown sugar, vegan-approved!
2 Tbsps vegan butter
pinch of sea salt
⅓ cup canned vegan coconut milk (See Notes!)
⅓ cup chopped pecans, toasted (See Notes)

US Customary - Metric

Instructions

TO MAKE THE PANCAKES:

Start by whisking together the organic all-purpose flour, baking powder, baking soda, pumpkin spice, and sea salt in a large bowl and set aside.
In a separate bowl, add the pumpkin puree, chia eggs, coconut oil, vanilla extract, quinoa, and maple syrup and whisk together until well combined.
Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. Slowly, add Almond milk to mixture until desired consistency is met. NOTE: Batter shouldn't be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**
Add a thin slice of vegan butter to a heated medium skillet and pour ⅓ cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

TO MAKE THE PRALINE SYRUP/SAUCE:

In a small saucepan (heated on medium-high heat), add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first). Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside to cool for about 5 minutes so that the sauce can thicken.
To serve, stack pancakes onto one another and add praline syrup and lightly drizzle with maple syrup, if desired.
Bon Appetit!

Notes

COCONUT MILK: You'll need 1 (14 oz.) can of coconut milk (I always use the Thai Kitchen brand). Simply remove coconut liquid out of can entirely and stir well until it is well combined and looks like actual milk. Use portion of recipe and tightly store the rest in the refrigerator for up to 3-5 days.
TO TOAST PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (350 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to avoid browning on one side.
CHIA EGGS: 2 Tbsps of chia seeds + 6 Tbsps water = 2 'chia eggs'. Whisk chia seeds and water in a small bowl until well combined and let sit for 10 minutes. Mixture should be thick. Continue recipe!

Nutrition