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Pumpkin Pancakes with Salted Pecan Caramel Sauce Recipe

Happy Halloween! Welcome to our new blog series featuring recipe ideas for creating delicious meals including step-by-step videos
30th Oct 2019
Welcome to my first monthly post as Vine, which is going to be all about plant-based recipes and delicious food! But first, let me introduce myself. 

My name is Dorone, I'm from Israel and come from a family of cooks. Growing up, I was my mother's little helper in the kitchen. I was in charge of the rather uneventful sous-chef tasks like cleaning, peeling or grating but I also got to cook, taste and experience - in my opinion - the best food in the world. 

My grandmother came from Iran, and brought the magic of that country with her - aromatic spices, herbs and food combinations that were just extraordinary. We on the other hand, grew up in Israel, which is in the Middle East but is also populated with immigrants from all around the world, making it a centre for global food fusions. Being exposed to the flexibility of vegetarian food, I have now adopted a plant-based diet. 

Moving to Ireland, the different food available meant I had to get creative in the kitchen. Adapting my recipes to the local fresh produce has certainly expanded my palate. 

Vine is my food company. I develop recipes, and provide catering and cooking courses - all plant-based. As part of this blog series, I will share my top recipes for creating delicious meals, including a step-by-step video for each recipe.

So let's start! Since it's Halloween, I just had to share a delicious recipe using pumpkin as its main ingredient. Pumpkin Pecan Pancakes - yum! Who doesn't love pancakes?! Seriously, these are SO good. 

Pumpkin Pancakes (makes 8 pancakes) 

250g pre-baked pumpkin
1 tbsp applesauce
1 tbsp tahini paste
25g vegan spread
2.5 tsp baking powder
1 tsp ground cinnamon
pinch of sea salt
3 tbsp coconut sugar
200 g plain flour
50 ml soya drink + 1 tbsp lemon juice (mixed together and left for 10 minutes)

Place all ingredients in a food processor and wizz them all up until well combined. Set a side and create your sauce.
Please find a complete nutritional breakdown of the pancakes here.

Salted Pecan Caramel Sauce 

50 grams of roasted pecans 
50 g vegan spread 
50 g light brown sugar / coconut sugar
100 ml oat cream alternative
1 tsp sea salt flakes 

Add spread, sugar, salt and cream alternative to a pan and turn it on medium heat. Let it simmer and boil away lightly for 5-7 mins. Then turn off the heat and add your pecans. Set a side and let it cool. In a non-stick pan add a drizzle of oil or a bit of vegan spread. Turn on the hob on medium heat and once hot, scoop to spoons of your pancake mixture to the pan. Let it cook gently. Once small bubbles are forming at the edges of the pancakes, flip them over and cook for another 2-3 minutes. Continue with the rest of the mixture. To serve, stack 2-3 pancakes on top of each other and pour some of the delicious sauce on them. 

Please find a complete nutritional breakdown of the sauce here.

Enjoy and Happy Halloween you all!