Can I freeze leftover pumpkin pancakes?

Yes! To freeze, wrap your pancakes in foil, and place them in a sealable bag or airtight container in the freezer for up to 3 months. To prevent them from sticking to each other, separate each pancake with a layer of parchment paper.

Can I use a different type of flour?

Yes, if needed you can substitute equal parts gluten free all-purpose flour instead.

Can I use this healthy pumpkin pancake batter to make waffles?

Unfortunately, the batter does not work for waffles, but our gluten free sweet potato waffles are a tasty alternative!

Vegan Pumpkin Pancakes Recipe (Gluten Free)

Name: Vegan Pumpkin Pancakes (Gluten Free)
Prep time: 10 min
Cook time: PT-475973H42M4S
Total time: PT-475973H42M4S
Cuisine: American
Ingredients: ⅓ cup pure pumpkin purée; ¾ cup non-dairy milk (more as needed) * See step 3 in instructions; 2 teaspoons apple cider vinegar; 2 Tablespoons maple syrup + more for serving; 1 ¼ cup (120 grams) oat flour or gluten free all-purpose flour without added gums/binders; 1 1/2 teaspoons aluminum-free baking powder; 1 teaspoon baking soda; ¼ tsp Kosher salt; 1-2 teaspoon cinnamon; ¼ to ½ teaspoon pumpkin pie spice to taste

Description

Vegan pumpkin pancakes are made with budget-friendly pantry ingredients for a healthy fall recipe that’s so delicious you’ll be making it all year long! Gluten free, dairy free, nut free, and vegan, they’re bursting with flavor and nutrients for a hearty breakfast you can feel good about eating. Serve them warm with maple syrup, nut butter, and more!

Ingredients

Units Scale

1/3 cup pure pumpkin purée
3/4 cup non-dairy milk (more as needed) * See step 3 in instructions
2 teaspoons apple cider vinegar
2 Tablespoons maple syrup + more for serving
1 1/4 cup (120 grams) oat flour or gluten free all-purpose flour without added gums/binders
1 1/2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1/4 tsp Kosher salt
1–2 teaspoon cinnamon
1/4 to 1/2 teaspoon pumpkin pie spice to taste

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Instructions

In a large mixing bowl, whisk the pumpkin purée, non-dairy milk, apple cider vinegar, and maple syrup until smooth and creamy. Alternatively, place the ingredients in a high-speed blender, and blend until smooth.
In a second bowl, whisk together the oat flour, baking powder, baking soda, salt, and spices. Working in batches, combine the dry ingredients with the wet in a large mixing bowl or blender. Mix until just combined and a thick, smooth batter is formed.
Let the batter sit for 10 minutes to thicken (see notes for tips). *If the batter is too thick to spoon onto a pan, mix in 1-3 Tablespoons of non-dairy milk to thin it out.
Heat a non-stick frying pan or griddle over medium to medium-low heat. Grease the pan with avocado oil or refined coconut oil.
Using a ¼ measuring cup, spoon equal portions of batter onto the pan. Cook for 2-3 minutes on one side or until the edges are dry and set and bubbles begin to form in the center of the pancakes. Gently flip, and cook for an additional 1-2 minutes or until golden brown.
Repeat, greasing the pan between each batch, until all batter is used.
Serve, and top with maple syrup or toppings of choice.
Store in an airtight container in the fridge for up to 3 days.

Notes

Substitute Tips – If you’re blending your own oat flour like we did here, you’ll want to make sure to pulse your oats until a super fine texture is formed. If using gluten free all-purpose flour, be sure to one without additives or gums. Not 1:1 GF flour.

Resting Batter Tips – 10 minutes is the sweet spot for resting the batter for the perfect fluff without gumminess.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 108
Sugar: 3.5 g
Sodium: 246.8 mg
Fat: 1.4 g
Saturated Fat: 0 g
Carbohydrates: 21.1 g
Fiber: 3.1 g
Protein: 3 g
Cholesterol: 0 mg