Breakfast

Vegan Pumpkin Pancakes

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Get your gloomy fall morning started with these moist, fluffy, and delicious Vegan Pumpkin Pancakes. These pancakes are vegan and gluten-free and are made with a handful of simple and whole-some ingredients.

I waisted no time bringing out the Fall recipes this year. I think it was the first day of September that I whipped out the pumpkin cans and got to work.

This recipe was adapted from one of my older pumpkin pancake recipes. I always love looking back at what I created years ago and seeing how I can adapt and change the recipe to make it better.

That’s exactly what I did with this recipe. I took out some of the sugar, and made it less complicated. This recipe is simple to make and has a ton of flavor and spices. I love to add all the toppings to my pancakes, so keeping the base simple is key for me.

These vegan pumpkin pancakes are:

  • fluffy
  • healthy
  • eggless
  • dairy-free
  • gluten-free
  • vegan
  • freezer-friendly
  • have no added sugar
  • ready in 15 minutes!

Ingredients you’ll need for simple and healthy vegan pumpkin pancakes:

The ingredient list for making vegan pumpkin pancakes is minimal, with just flour, I like to use Bob’s Red Mill Gluten-free Flour, pumpkin puree, non-dairy milk, and a blend of warm and cozy fall spices.

Vegan Pumpkin Pancakes

Recipe by Hannah KlingCourse: BreakfastCuisine: AmericanDifficulty: Beginner
Servings

8

small pancakes
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Get your gloomy fall morning started with these moist, fluffy, and delicious Vegan Pumpkin Pancakes. These pancakes are vegan and gluten-free and are made with a handful of simple and whole-some ingredients.

Ingredients

  • 1 cup of gluten-free flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1 tsp pumpkin pie spice

  • 3/4 cup pumpkin purée

  • 1 cup almond milk

  • 2 Tbsp coconut oil

Directions

  • In a small bowl, combine flour, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
  • In a large bowl, combine pumpkin purée, almond milk and coconut oil. Whisk until well incorporated. There may be clumps of coconut oil, which is fine. When the pancakes are heated they will melt and allow the pancake to become crispy.
  • Option to add in 1/4 cup of sugar or sweetener. I like to leave them unsweetened and enjoy the pancakes with maple syrup.
  • Heat skillet over medium heat and spray with non-stick cooking spray. Add about 1/4 cup batter onto heated skillet and allow to cook 1-2 minutes before flipping. Wait until bubble start to form on the outer edges, then flip. Allow to cook for an additional 1-2 minutes.
  • Topped with granola butter, maple butter, yogurt and pumpkin seeds.

Notes

  • You may sub white flour or whole-wheat flour. I have not tried almond flour with this recipe.
  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!

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