Vegan And Gluten Free Pumpkin Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
Ingredients
Scale
- 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!
