Vegan Gluten Free Pumpkin Pancakes

In my opinion, one of the perfect breakfasts to have during the fall is vegan gluten free pumpkin pancakes. Topped with a little vegan butter and real maple syrup? Maybe a little vanilla bean coconut whipped cream? So dreamy.

Each year, when fall rolls around, there are so many pumpkin recipes I want to share here with you, but I don’t want you to go into pumpkin overload so I have to remind myself that fall flavours are so much more than pumpkin. There’s apples, cinnamon, butternut squash, ginger…and so much more. I’m trying my best to think outside the pumpkin box…
Treat your family to a batch of easy-to-make, fluffy vegan gluten free pumpkin pancakes. They're packed with pumpkin spice flavour everyone will love.

  • 1 1/2 cup unsweetened non-dairy milk
  • 1/2 cup unsweetened pumpkin puree (not pumpkin pie filling)
  • 3 tbsp oil
  • 1 tsp pure vanilla extract
  • 2 tbsp ground flax seeds
  • 2 tbsp pure maple syrup
  • 2 cups gluten-free flour blend (I use Bob's Red Mill, see note below)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

  1. Whisk milk, pumpkin puree, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5 minutes.
  2. Heat pan over medium-high heat for at least 2 minutes.
  3. Whisk flour, baking powder, baking soda, pumpkin pie spice and salt together in a large bowl.
  4. Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
  5. Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
  6. Turn when ready.
  7. Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
Recipe Notes
This recipe makes 8-10 pancakes, depending on how large or small you make them. Calorie count is for 1 of 8 pancakes without toppings.
When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute and a half, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it. Everyone's griddle/pan will cook differently.
It's important to know that all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these pancakes (other than Bob's Red Mill), so please know that your results may not be the same as mine if you substitute with a different flour.


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