Pumpkin Pancakes

Pumpkin Pancakes


  • 2 tbsp Linwoods Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries
  • 80ml water
  • 200g pumpkin puree
  • 2 tbsp light brown soft sugar
  • 1 tsp vanilla extract
  • 25g vegan butter, melted
  • 200ml oat milk
  • 200g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 2½ tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 tbsp sunflower oil or coconut for frying
  • Handful of walnuts, chopped
  • Maple syrup


  1. In a large bowl combine the Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries with water and leave for a few minutes.
  2. Then add in the pumpkin puree, light brown soft sugar, vanilla extract, vegan butter, oat milk and mix to combine.
  3. Then add in the gluten free plain flour, xanthan gum, baking powder and cinnamon and mix to form a batter.
  4. Heat oil in a non-stick pan and then use an ice cream scoop to scoop equal sized portions of the pancake batter in the pan.
  5. Cook for a few minutes each size until golden brown.
  6. Serve topped with chopped walnuts and maple syrup or get creative and add whatever toping you like.

Linwoods Flaxseed, Sunflower, Pumpkin & Chia & Goji Berries 425g