Gluten-Free Vegan Pumpkin Pancakes
These gluten-free vegan pumpkin pancakes are soft, fluffy, and packed with warm pumpkin spice. No eggs or dairy needed, just a simple batter you whisk together and cook up in a skillet.
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Ingredients
- 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 2 teaspoons pumpkin pie spice - homemade or store-bought
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1¾ cups (438 g) unsweetened almond milk
- ⅔ cup (163 g) pure pumpkin puree
- 1 teaspoon (5 g) apple cider vinegar
- 2 tablespoons (40 g) pure maple syrup - do not use artificial pancake syrup
- 1 tablespoon (13 g) vegetable oil - plus more for the pan
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Instructions
- Whisk together 2 cups (280 g) gluten-free flour blend, 2 teaspoons pumpkin pie spice, 1 teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon baking soda in a large bowl. Set aside.
- In a separate bowl, whisk together 1¾ cups (438 g) unsweetened almond milk, ⅔ cup (163 g) pure pumpkin puree, 1 teaspoon (5 g) apple cider vinegar, 2 tablespoons (40 g) pure maple syrup, and 1 tablespoon (13 g) vegetable oil until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a large skillet over medium heat and grease with oil or vegan butter. Pour ¼ cup of batter for smaller pancakes or ½ cup batter for larger ones. Cook for 3-5 minutes until bubbles form and the edges look set, then flip and cook another 3 minutes until cooked through. Repeat with the remaining batter.
- Serve with pure maple syrup and vegan butter.
Notes
- Yield: Makes about 12 pancakes, depending on how large you make them.
- Storage: Refrigerate in an airtight container for up to 3 days, or freeze with parchment between layers for up to 2 months. Reheat them in a 325°F oven or in a skillet with a little vegan butter.
Nutrition
Calories: 290kcal | Carbohydrates: 55g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Sodium: 1043mg | Potassium: 359mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6355IU | Vitamin C: 1.7mg | Calcium: 307mg | Iron: 3.1mg
