Pumpkin Spice Pancakes (Vegan and Gluten-Free)

Running into people from high school who you find out have been living in the same town, hanging out with the same people and haven’t left a certain radius around their homes since high school seriously stuns me. How can you not want to go see the rest of the world? Or even the rest of the country you live in?? Or try meeting new people? Maybe I’m at the other end of the spectrum where I don’t stay in one spot long enough.

Commitment has long been an issue of mine. I’m not talking about infidelity, I’m not talking about loyalty, I’m talking about making decisions to do something and sticking with it and following through to the end.

I guess that is often cited as a millennial trait so perhaps I’m just as indecisive and flaky as my peers, but I definitely feel like after doing something for a not so long period of time I get that itch to stop doing it and go somewhere or do something new. Maybe this is just wanderlust? Curiosity? Not sure, but in the wake of the strange environment and mood permeating out of TVs, social media and the news this week I definitely have the urge to stop everything I’m doing and run off to Thailand to sip fresh coconut water and do yoga out in nature. Anyone else with me?

Running off to escape the current social climate is probably not the best or most responsible approach to dealing with frustration and impending adversity, but it sure sounds appealing!

This week when absorbing all the crazy things going on the world and all the things happening directly to me in my small little world, I have been doing some serious contemplating. When the contemplating gets to be too serious though I retreat to the kitchen which is where I created these yummy pancakes.

I’m not a perpetrator of the idea that food should be the thing you reach to when you are feeling emotionally charged (I guess that’s where ‘comfort food’ comes from), but healthy food can certainly be fulfilling and satisfying. There’s comfort in the reliability of having something healthy, you know that when you eat something nutritious (like these pancakes!) you’ll feel satiated, energized, and happy that you’re feeding your body yummy healthy things.

So while dreaming about the unknown feeling of enjoying fresh fruit on a Southeast Asian island after a sun salutation or two, I’ll try to find some comfort in the certainty and stability of the familiar fall foliage outside my window as I enjoy these warm pumpkin pancakes snuggled up on the cozy couch.

These are made with gluten-free oat flour, my favorite is Bob’s Red Mill which has a great consistency and works well for these pancakes.

This recipe is simple, can likely be made with ingredients you already have on hand and is perfect to warm up these cool autumn mornings. Or you can make pancakes for dinner because why not!

5 from 1 vote

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Pumpkin Spice Pancakes (Vegan and Gluten-Free)

These Vegan and Gluten-Free pumpkin pancakes take hidden vegetable breakfast to a whole other level. A simple recipe with ingredients you likely have in your pantry.

Course Breakfast

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Calories 194 kcal

Author Fiona Saluk

Ingredients

• 1 c pumpkin puree
• 1/3 c milk of choice
• 2 tbsp coconut oil melted
• 1 tbsp Apple Cider Vinegar disregard if using buttermilk
• 1 tsp pure vanilla extract
• 2 chia eggs room temp
• 1 cup oat flour GF as needed
• ½ tsp baking soda
• pinch salt
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp cardamom

Instructions

1. In a small mixing bowl, combine the wet ingredients (pumpkin, milk, coconut oil, ACV, chia eggs) .
2. In a medium bowl, gently combine the oat flour, baking soda, salt and spices.
3. Make a well in dry ingredients bowl and pour in the wet ingredients. Using a wooden spoon, stir just until combined, don't overmix. If too sticky, add more milk until a more batter-like consistency is reach (batter will be thicker than regular pancake batter) Let the batter sit for 10 minutes.
4. Heat a non-stick pan over medium-low heat, lightly grease the pan with your favorite cooking spray or oil (this is to ensure a crispy pancake exterior, but you don't have to grease the pan if it's non-stick and you don't want that crunchy texture on the outside).
5. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan, using your wooden spoon to spread it evenly if batter has thickened and won't settle. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
6. Once the bottom is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until cook to desired doneness.

Inspired by the Pumpkin Oat Pancakes over on the Amazing Cookie and Kate‘s blog!