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Vegan and Gluten Free Pumpkin Pancakes Recipe

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4.3 from 7 reviews

Deliciously fluffy vegan and gluten-free pumpkin pancakes perfect for a nutritious breakfast or brunch. These pancakes are made with wholesome ingredients like canned pumpkin purée, almond milk, and gluten-free flour, flavored with warm pumpkin pie spice, and sweetened with coconut sugar. They’re easy to make on the stovetop and can be topped with your favorite nut butters, yogurt, or pumpkin seeds for added texture and flavor.

  • Total Time: 15 minutes
  • Yield: 10 pancakes

Ingredients

Dry Ingredients

  • 1 cup gluten-free 1:1 flour (may substitute all-purpose flour)
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup canned pumpkin purée
  • 1 cup almond milk (or any other milk)
  • 2 Tbsp coconut oil (melted)
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract

Toppings (Optional)

  • Granola butter
  • Maple butter
  • Almond butter
  • Yogurt
  • Pumpkin seeds

Instructions

  1. Mix Dry Ingredients: In a small bowl, combine the gluten-free flour, baking powder, salt, and pumpkin pie spice. Stir to evenly distribute all the dry ingredients and set aside.
  2. Combine Wet Ingredients: In a large bowl, whisk together the canned pumpkin purée, almond milk, vanilla extract, melted coconut oil, and coconut sugar until the mixture is smooth and well incorporated.
  3. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients bowl and whisk until the batter is smooth and fully combined, making sure there are no lumps.
  4. Heat Skillet: Warm a large non-stick skillet over medium heat and lightly coat it with non-stick cooking spray to prevent sticking.
  5. Cook Pancakes: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form around the edges and the surface looks set, about 2-3 minutes, then carefully flip the pancake and cook for an additional 1-2 minutes or until golden brown and cooked through.
  6. Serve: Remove pancakes from skillet and serve warm. Top with your choice of granola butter, maple butter, almond butter, yogurt, and a sprinkle of pumpkin seeds for extra flavor and texture.

Notes

  • Use gluten-free 1:1 flour to keep the recipe gluten-free, or substitute all-purpose flour if gluten is not a concern.
  • Ensure the coconut oil is melted but not hot when mixing with wet ingredients to avoid curdling.
  • You can substitute almond milk with any plant-based milk or regular milk as preferred.
  • Adjust the thickness of the batter with a splash more milk if it feels too thick for pouring.
  • For a sweeter pancake, add more coconut sugar or drizzle maple syrup on top when serving.
  • Use a non-stick skillet for best results and easy flipping.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan, Gluten Free

Find it online: https://avascooking.com/vegan-and-gluten-free-pumpkin-pancakes-recipe/