Start your gloomy fall morning off right with these Vegan and Gluten-Free Pumpkin Pancakes – moist, fluffy, and utterly delicious. Made with simple and wholesome ingredients like gluten-free flour, pumpkin puree, coconut sugar, and almond milk, these pancakes are sure to brighten up your day.
Why You’ll Love This Recipe:
- These Vegan and Gluten-Free Pumpkin Pancakes are delightfully soft, tender, and bursting with pumpkin goodness.
- Whip up a batch in just under 20 minutes, perfect for a cozy fall breakfast.
- This recipe ticks all the boxes – it’s vegan, dairy-free, plant-based, and gluten-free, catering to various dietary needs.
- Plus, it’s made with pantry staples, so you can enjoy these pancakes any time without a fuss.
- Serve them up with your favorite toppings like yogurt, pepitas, and a drizzle of maple syrup for a truly indulgent treat.
Tips And Tricks:
- Mix your dry ingredients and wet ingredients separately before combining to ensure a perfectly mixed batter.
- Use a whisk to blend the ingredients thoroughly.
- Preheat your skillet before greasing and adding the pancake batter for evenly cooked pancakes.
- For easy portioning, try using a double cookie scoop to add the batter to the skillet.
- Flip your pancakes when the edges start to form bubbles – that’s your cue that they’re ready to be flipped!
Frequently Asked Questions:
- Can I use all-purpose flour instead of gluten-free if I’m not gluten-free?
Absolutely! It’s a straightforward 1:1 replacement. - Are these pancakes vegan?
Yes, indeed! - Why are my pancakes gooey?
Don’t worry – that’s the texture of gluten-free flour, and it’s perfectly normal. Embrace the gooey goodness!
Vegan And Gluten Free Pumpkin Pancakes
Ingredients
- 1 cup gluten-free 1:1 flour or all-purpose flour
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup canned pumpkin puree
- 1 cup almond milk or any other milk
- 2 Tbsp coconut oil melted
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
Instructions
- In a small bowl, combine flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, whisk together pumpkin puree, almond milk, vanilla, melted coconut oil, and coconut sugar until well combined.
- Add dry ingredients to wet and whisk until just combined.
- Heat a large skillet over medium heat and coat with non-stick cooking spray.
- Pour about 1/4 cup of batter onto the heated skillet and wait until bubbles start to form on the outer edges before flipping. Cook for an additional 1-2 minutes.
- Top your pancakes with granola butter, maple butter, almond butter, yogurt, and pumpkin seeds for a delightful breakfast treat.
Notes
- Remember to mix your dry and wet ingredients separately before combining.
- A whisk is your best friend for ensuring all ingredients are fully incorporated.
- Preheat your skillet before adding the pancake batter for optimal results.
- Consider using a double cookie scoop for easy portioning.
- Look for bubbles forming on the edges of your pancakes as a sign that they’re ready to be flipped. Enjoy the fluffy goodness!