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Pumpkin Spice Pancakes (Vegan, Gluten-free)

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.