7 Raw Vegan Miso & Turmeric Pumpkin Pancake Recipes

Classic Raw Vegan Miso Pumpkin Pancakes

Classic Raw Vegan Miso Pumpkin Pancakes are a unique twist on a traditional breakfast favorite. These pancakes are not only raw and vegan but also infused with savory miso and rich pumpkin flavors. They are nutritious, easy to prepare, and surprisingly delicious, making them a perfect option for those looking for a healthy breakfast or brunch alternative.

Ingredients	Quantity
Raw pumpkin puree	1 cup
Almond flour	1 cup
Miso paste	2 tablespoons
Flaxseed meal	1/4 cup
Maple syrup	2 tablespoons
Ginger powder	1 teaspoon
Cinnamon	1 teaspoon
Vanilla extract	1 teaspoon
Water	as needed
Fresh fruit (for topping)	as desired
Nuts/seeds (for topping)	as desired

In a large bowl, combine raw pumpkin puree, almond flour, miso paste, flaxseed meal, maple syrup, ginger powder, cinnamon, and vanilla extract.
Mix well, adding water gradually until a thick, pancake batter consistency is reached.
Form the batter into small pancake shapes on a dehydrator tray or a non-stick surface.
Dehydrate at 115°F (46°C) for about 4-6 hours, flipping halfway through until dried and firm but still soft in the middle.
Serve warm or at room temperature, topped with fresh fruit and nuts/seeds of your choice. Enjoy your delicious and wholesome pancakes!

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Turmeric Spiced Miso Pumpkin Pancakes

Turmeric Spiced Miso Pumpkin Pancakes are a delightful raw vegan variation that combines the warmth of turmeric with the savory depth of miso and the sweetness of pumpkin. These pancakes are not only vibrant in color but also packed with nutrients, making them a wholesome addition to your breakfast or brunch repertoire. Easy to prepare and with a unique flavor profile, they are sure to impress!

Ingredients	Quantity
Raw pumpkin puree	1 cup
Almond flour	1 cup
Miso paste	2 tablespoons
Flaxseed meal	1/4 cup
Maple syrup	2 tablespoons
Turmeric powder	1 teaspoon
Ginger powder	1 teaspoon
Cinnamon	1 teaspoon
Vanilla extract	1 teaspoon
Water	as needed
Fresh fruit (for topping)	as desired
Nuts/seeds (for topping)	as desired

In a large bowl, mix together the raw pumpkin puree, almond flour, miso paste, flaxseed meal, maple syrup, turmeric powder, ginger powder, cinnamon, and vanilla extract.
Gradually add water until the mixture reaches a thick pancake batter consistency.
Shape the batter into small pancakes on a dehydrator tray or a non-stick surface.
Dehydrate at 115°F (46°C) for about 4-6 hours, flipping halfway through until the pancakes are dried and firm while remaining soft in the center.
Serve either warm or at room temperature, topped with fresh fruit and your choice of nuts or seeds. Enjoy your nourishing Turmeric Spiced Miso Pumpkin Pancakes!

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Chocolate Chip Miso Pumpkin Pancakes

Chocolate Chip Miso Pumpkin Pancakes are a delectable raw vegan treat that blends the sweet and savory flavors of pumpkin and chocolate with a hint of umami from miso. These pancakes are perfect for a delectable breakfast or brunch option and are both satisfying and nutritious. They’re easy to make and will surely satisfy any sweet tooth while keeping things plant-based.

Ingredients	Quantity
Raw pumpkin puree	1 cup
Almond flour	1 cup
Miso paste	2 tablespoons
Flaxseed meal	1/4 cup
Maple syrup	2 tablespoons
Chocolate chips (dairy-free)	1/2 cup
Cinnamon	1 teaspoon
Vanilla extract	1 teaspoon
Water	as needed
Fresh fruit (for topping)	as desired
Nuts/seeds (for topping)	as desired

In a large bowl, combine the raw pumpkin puree, almond flour, miso paste, flaxseed meal, maple syrup, chocolate chips, cinnamon, and vanilla extract.
Gradually add water until the mixture achieves a thick pancake batter consistency.
Shape the batter into small pancakes on a dehydrator tray or a non-stick surface.
Dehydrate at 115°F (46°C) for about 4-6 hours, flipping halfway through until the pancakes are dried and firm while remaining soft in the center.
Serve warm or at room temperature, topped with fresh fruit and your choice of nuts or seeds. Enjoy your delightful Chocolate Chip Miso Pumpkin Pancakes!

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Savory Miso Pumpkin Pancakes With Scallions

Savory Miso Pumpkin Pancakes With Scallions are a delightful raw vegan dish that combines the earthy flavors of pumpkin with the umami richness of miso and the fresh zing of scallions. These pancakes are not only nutritious but also easy to prepare, making them a perfect savory brunch or snack option.

Ingredients	Quantity
Raw pumpkin puree	1 cup
Almond flour	1 cup
Miso paste	2 tablespoons
Flaxseed meal	1/4 cup
Scallions (finely chopped)	1/2 cup
Maple syrup	1 tablespoon
Garlic powder	1 teaspoon
Black pepper	1/2 teaspoon
Water	as needed
Fresh herbs (for garnish)	as desired
Nuts/seeds (for topping)	as desired

In a mixing bowl, combine the raw pumpkin puree, almond flour, miso paste, flaxseed meal, chopped scallions, maple syrup, garlic powder, and black pepper.
Gradually add water until the mixture reaches a thick pancake batter consistency.
Shape the batter into small pancakes on a dehydrator tray or a non-stick surface.
Dehydrate at 115°F (46°C) for about 4-6 hours, flipping halfway through, until the pancakes are dried and firm but soft in the center.
Serve warm or at room temperature, garnished with fresh herbs and your choice of nuts or seeds. Enjoy your savory Miso Pumpkin Pancakes!

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Ginger Turmeric Pumpkin Pancakes

Ginger Turmeric Pumpkin Pancakes are a vibrant and nutritious raw vegan dish that combines the warmth of ginger and the anti-inflammatory benefits of turmeric with the subtle sweetness of pumpkin. These pancakes are not only delicious but also packed with flavor, making them an ideal choice for a healthy breakfast or snack.

Ingredients	Quantity
Raw pumpkin puree	1 cup
Almond flour	1 cup
Fresh ginger (grated)	2 tablespoons
Ground turmeric	1 teaspoon
Flaxseed meal	1/4 cup
Maple syrup	2 tablespoons
Cinnamon	1 teaspoon
Black pepper	1/2 teaspoon
Water	as needed
Chopped nuts (for topping)	as desired
Fresh mint (for garnish)	as desired

In a mixing bowl, combine the raw pumpkin puree, almond flour, grated fresh ginger, ground turmeric, flaxseed meal, maple syrup, cinnamon, and black pepper.
Gradually add water until the mixture reaches a thick pancake batter consistency.
Shape the batter into small pancakes on a dehydrator tray or a non-stick surface.
Dehydrate at 115°F (46°C) for about 4-6 hours, flipping halfway through, until the pancakes are dried and firm but soft in the center.
Serve warm or at room temperature, topped with chopped nuts and garnished with fresh mint. Enjoy your Ginger Turmeric Pumpkin Pancakes!

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Coconut Miso Pumpkin Pancakes

Coconut Miso Pumpkin Pancakes are a unique and savory raw vegan dish that blends the natural sweetness of pumpkin with the rich, umami flavor of miso and the creamy texture of coconut. These pancakes provide a delightful twist on traditional pancakes, ensuring a nutritious and delicious start to your day.

Ingredients	Quantity
Raw pumpkin puree	1 cup
Almond flour	1 cup
Coconut milk (unsweetened)	1/2 cup
White miso paste	2 tablespoons
Flaxseed meal	1/4 cup
Maple syrup	2 tablespoons
Cinnamon	1 teaspoon
Sea salt	1/4 teaspoon
Water	as needed
Shredded coconut (for topping)	as desired

In a mixing bowl, combine the raw pumpkin puree, almond flour, coconut milk, miso paste, flaxseed meal, maple syrup, cinnamon, and sea salt.
Gradually add water until the mixture reaches a thick batter consistency.
Shape the batter into small pancakes on a dehydrator tray or a non-stick surface.
Dehydrate at 115°F (46°C) for about 4-6 hours, flipping halfway through, until pancakes are firm but still soft in the center.
Serve warm or at room temperature, topped with shredded coconut. Enjoy your Coconut Miso Pumpkin Pancakes!

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Berry Topped Raw Vegan Miso Pancakes

Berry Topped Raw Vegan Miso Pancakes are a delightful fusion of sweet and savory flavors, combining the earthiness of miso with the freshness of berries. This recipe offers a unique take on traditional pancakes, making them a healthy and satisfying choice for breakfast or brunch.

Ingredients	Quantity
Raw pumpkin puree	1 cup
Almond flour	1 cup
Coconut milk (unsweetened)	1/2 cup
White miso paste	2 tablespoons
Flaxseed meal	1/4 cup
Maple syrup	2 tablespoons
Cinnamon	1 teaspoon
Sea salt	1/4 teaspoon
Mixed berries (strawberries, blueberries, etc.)	1 cup
Water	as needed
Additional maple syrup (for drizzling)	as desired

In a mixing bowl, combine the raw pumpkin puree, almond flour, coconut milk, miso paste, flaxseed meal, maple syrup, cinnamon, and sea salt.
Gradually add water until you achieve a thick batter consistency.
Shape the batter into small pancakes on a dehydrator tray or a non-stick surface.
Dehydrate at 115°F (46°C) for about 4-6 hours, flipping halfway through, until the pancakes are firm but still soft in the center.
Once done, top the pancakes with mixed berries and drizzle additional maple syrup if desired. Serve warm or at room temperature. Enjoy your Berry Topped Raw Vegan Miso Pancakes!