Gluten-Free Vegan Pumpkin Spice Pancakes
You'll love how fluffy these gluten-free and vegan pumpkin spice pancakes are. With the perfect amount of spice, these pancakes are perfect for a fall brunch! Just drizzle with some pure maple syrup or even some sauteéd apples and vegan caramel sauce for breakfast perfection!
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Ingredients
- 2 cups gluten-free flour blend - I used Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 3/4 cup almond milk
- 2/3 cup pure pumpkin puree
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup - I like my breakfast less sweet, so feel free to add more here
- 1 tbsp vegetable oil - vegan butter or coconut oil also work here - plus more for pan
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Instructions
- In a large bowl, mix flour blend, pumpkin pie spice, salt, baking powder, and baking soda together with a whisk. Set aside.
- In a medium bowl, stir together almond milk, pumpkin puree, apple cider vinegar, maple syrup and vegetable oil until combined.
- Pour a well into the dry ingredients and add the wet ingredients. Stir until combined.
- Preheat a large skillet over medium heat on the stove. Spray with cooking spray, vegetable oil or vegan butter. Pour about 1/4 cup of batter into the pan for smaller pancakes and 1/2 cup of batter into the pan for larger pancakes. Cook for 3-5 minutes, until you see bubbles in the pancakes and the edges look set. Flip and cook another 3 minutes, until cooked through. Repeat with remaining batter.
- Serve with pure maple syrup and 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
