Aine Carlin’s Pumpkin and Coconut Pancakes

Aine Carlin’s Pumpkin and Coconut Pancakes


150g spelt flour

1 1/2 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

Juice and zest of 1/2 orange

240ml soya (or other plant-based) milk

1/3 cup pumpkin purée

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp all-spice

1/4 tsp nutmeg

1/2 tbsp melted Vita Coco Coconut Oil


  1. Place the flour, baking powder, bicarbonate of soda, salt, spices and orange zest in a large bowl and whisk to combine.
  2. In a separate bowl whisk the soya milk, pumpkin purée, maple syrup and orange juice together until smooth.
  3. Make a well in the centre of the flour, pour in the wet mixture and whisk.
  4. Heat a frying pan and melt the Vita Coco Coconut Oil before pouring into the pancake batter. Whisk to combine and set aside for a minute or two.
  5. Return the pan to the stove, brush with a little more Vita Coco Coconut Oil and bring to a medium-high heat. Using a 1/4-sized measuring cup (or an ice-cream scoop) ladle in the pumpkin batter, cooking one at a time for best results.
  6. Cook for around 4-5 minutes or until bubbles begin to appear on top and the sides look dry before flipping.
  7. Cook for a further minute or so before transferring to a plate.
  8. Cover with a clean tea towel to keep them warm. Repeat until all the mixture is used up … you should get approximately 10-12 pancakes out of the batter mix.

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