Vegan Pumpkin Pancakes

As you can see from my Instagram, I have been sampling recipes from The China Study Cookbook by Leanne Campbell. I have been meat-free for a little over a month now and my body feels better than ever. I have even started moving away from dairy products and that’s the great thing about this pancake recipe because it’s totally vegan! Leanne Campbell’s recipe for Vegan Pumpkin Pancakes is beyond tasty. Based on my own personal taste I did make some slight alterations to the original recipe as I wanted to add more cinnamon and mini dairy free chocolate chips. Feel free to switch things up based on your own personal preferences! This recipe makes about 12 small pancakes so for 3 people they’d each get 4 pancakes. If you make larger pancakes like I did then 2 people would get about 4 pancakes each.5-show

You may be wondering what exactly The China Study is, well before the China Study Cookbook was released there was the original China Study book that came out in 2005. The book discusses the overall relationship between the consumption of animal products and common diseases. It is quite a fascinating read so I suggest you pick it up if you want to learn more about this topic. You can find the book at Barnes and Noble, but I suggest getting it a used copy from Amazon or borrowing a copy from your local library if you are on a budget.

Personally I am enjoying the cookbook version, because it isn’t fussy or over the top. The book simply lays out fun and delicious recipes that are cruelty-free and nutritious. After preparing many of the meals this cookbook has to offer, I found that the end product of each recipe is neither bland nor strange as I had originally imagined them to be. There are a variety of recipes that stay away from the usual plethora of salads that typically frequent vegan/vegetarian cookbooks as well.

Over the weekend I spent some quality time with my boyfriend. He spent most of the week back in South Korea due to a family matter, so it was nice for him to have some downtime to recover from his travels. While he was sleeping in I decided to prepare these pancakes for us. The end product was delicious and very filling because we weren’t hungry again until late in the afternoon.

One ingredient involved in this recipe that many of you may not be familiar with is ground flax seed. I know many of you may be thinking that it will taste weird but I promise it has no weird taste or texture. Instead it just gives you some incredible health benefits (read more) in addition to making sure your pancakes don’t fall apart. If you absolutely can’t find flax seed then you could give applesauce a try (1/4 cup of applesauce to replace 1 large egg, but note I have not tried this with pancakes yet.) I have made Cassey Ho’s banana pancakes in the past so I assume it would have a similar result if you’d use applesauce.

With the cool and crisp fall air up north I am certain these pumpkin pancakes will make you feel all warm and cozy inside. I hope this recipe will give you an excellent start to the fall season! Definitely pick up the cookbook if you are interested in trying more of The China Study’s recipes.


  • 2 Cups Whole Wheat Pastry Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt or Sea Salt
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Cinnamon
  • 2 Tablespoons Ground Flax Seed (First mixed with 6 TBS of hot water)
  • 2 Cups Almond Milk (Or any non-dairy milk)
  • 1/2 Cup Pumpkin (Canned or Pureed)
  • 5 Tablespoons Pure Maple Syrup
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Cup Mini Dairy-Free Chocolate Chips


  • Large Mixing Bowl (Dry Ingredients)
  • Medium Bowl (Wet Ingredients)
  • Non-Stick Skillet or Griddle
  • Mixer or Spoon
  • Measuring Cups and Spoons
  • Small Cup to Make Flax Eggs


  1. In the large mixing bowl combine your dry ingredients (flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice). Set aside.2-mixer
  2. In a small cup prepare 6 TBS of hot water and then add the 2 TBS of ground flax seed. Mix it together. Congrats you just made flax eggs! (This acts as a binding agent for your pancakes.)20160911_122238
  3. In separate medium bowl combine your wet ingredients (prepared flax eggs, nondairy milk, pumpkin, maple syrup, and vanilla extract).
  4. Preheat a nonstick skillet or griddle over medium-high heat. (Use cooking spray or coconut oil to avoid sticking if necessary)
  5. Combine the wet ingredients to the dry ingredients gradually stirring just enough to remove any lumps. Follow this with the ½ cup of mini dairy-free chocolate chips. I also added an additional dash of cinnamon, but that is because I love cinnamon in all of my breakfast foods!
  6. After everything is combined check out your batter. It should be pourable! If it seems too thick between each pancake you make just mix in a little more milk. Likewise, if it’s too runny then just add a TBS of flour until it reaches the right consistency. For my batter I found that I needed to add small amounts of milk as I went along to keep it from thickening up.3-pour
  7. Use a 1/4 cup or 1/3 cup measuring cup to pour small amounts of batter onto the heated skillet. Cook until you see little bubbles emerging (takes about 3 minutes). Flip with a spatula and cook the other side until golden brown.4-small
  8. Serve with your favorite fruit and syrup. Tip: Raspberries and bananas go well with these pancakes!6-present

Nutrition: Calories: 154, Fat: 3g, Protein: 4g, Carbs: 28g,

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About Janelle 11 Articles
Grew up in a small town in Pennsylvania, educated in Maryland, worked in Korea, and has now settled in Texas.

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