Pumpkin Pancakes with Blackberry Sauce (VGF)

These flapjacks are vegan, gluten-free and sweetened only with DATES!  Who needs sugar in the batter when you will be devouring these with a blackberry date sauce?!

My creative juices were flowing and I quickly made a 2 ingredient fruit sauce – adding antioxidants, vitamins and minerals to this otherwise conventional carb heavy dish!

As a treat, I decided to spread some handmade dark chocolate hazelnut cream that I bought in Florence this summer.

Sprinkle some walnuts or hazelnuts and you’ve got a complete balanced meal of healthy fats, protein and complex carbs.  Buon appetito!


Makes 9 pancakes

1/2 cup pumpkin puree (i made my own by steaming 2 cups cubed pumpkin or you can buy it in a can but make sure its NOT the pumpkin pie filling as that is loaded with sugar!)

1/2 cup gluten-free flour (I used https://bobsredmill.com

3 flax eggs (in a small bowl place 5 tbsp ground flax and 6 tbsp water, mix and let stand for 5-10 minutes)

3/4 cup almond milk

1 tsp vanilla extract (non-alcohol)

2 tsp cinnamon

2 tsp freshly grated ginger

1/4 tsp ground nutmeg

2 tsp baking powder

1/2 tsp sea salt

2 tbsp chocolate hazelnut sauce (optional)

blackberry sauce (recipe below)

a few walnut pieces


  1. In a medium sized bowl, place all ingredients and mix well with a whisk.
  2. Using a silicon brush, spread some coconut oil in a small frying pan and heat on med-high.  Reduce to medium and place 1/4 pumpkin batter in pan in a round shape.
  3. Flip pancake when sides are browning or bubbles form on top.
  4. When serving, layer 3 pancakes with chocolate hazelnut sauce.  Pour some blackberry sauce over and around the pancakes and sprinkle walnuts, maple syrup is optional but I splurged.  Enjoy!

Blackberry Sauce:

1 cup thawed blackberries with liquid

3 dates pitted and chopped


  1. Place thawed blackberries with their juice in a sauce pan and bring to a simmer on medium-high heat.
  2. Remove from heat and strain seeds through a smaller hole colander.  Reserve the liquid and place in a small bowl.
  3. Add dates and let dates soak for 10-15 minutes to soften them.
  4. Place in a Magic Bullet or Blender and blend well into a smooth sauce.
  5. Will keep in the fridge for up to 5 days.