Vegan and Gluten Free Pumpkin Pancakes
Get your gloomy fall morning started with these moist, fluffy, and delicious Vegan and Gluten Free Pumpkin Pancakes. These pancakes are made with a handful of simple and whole-some ingredients like gluten-free flour, pumpkin puree, coconut sugar and almond milk.
Servings 10 pancakes
Ingredients
- 1 cup of gluten-free 1:1 flour (may sub all purpose flour)
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 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
Instructions
- In a small bowl, combine flour, baking powder, salt and pumpkin pie spice. Set aside.
- Next, in a large bowl, combine pumpkin purée, almond milk, vanilla, coconut oil and coconut sugar. Whisk until well incorporated.
- Add dry ingredients to wet and whisk until combined.
- Heat a large skillet over medium heat and coat with non-stick cooking spray.
- Add about 1/4 cup batter onto heated skillet and wait until bubbles start to form on the outer edges, then flip. Allow to cook for an additional 1-2 minutes.
- Top with granola butter, maple butter, almond butter, yogurt and pumpkin seeds.
Notes
- Mix together dry ingredients and wet ingredients separately before combining.
- Use a whisk to ensure ingredients are full incorporated.
- Pre-heat the skillet first before greasing and adding on pancake batter.
- I like to use a double cookie scoop when adding pancake batter to the skillet.
- You know pancakes are ready to be flipped when the edges start to form bubbles.
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