These gluten free vegan pumpkin pancakes are a great way to start a nourished morning. Full of pumpkin goodness without the diary and eggs! Celebrate fall…or really ANY season with these wholesome flapjacks!
I think I have made it abundantly clear that I adore all things pumpkin.
Pumpkin is a healthy vegetable loaded with antioxidants, minerals, and vitamins.
I know none of you have picky kids that turn their cheeks to anything even resembling a vegetable..right?!
While we have many favorite pancake recipes we rotate through: like these basic gluten free vegan pancakes, or these always popular teff pancakes. These pumpkin pancakes have fiber and have a serving of vegetable hiding in their delicious midst…totally fooling my kids. That besides, these are just darn tasty! And they have pumpkin. Just saying.
I’ve caught my husband wolfing these down over the serving plate…and he doesn’t even really like pancakes!
What kind of pumpkin puree should I use?
Canned or fresh pumpkin puree will work for these, but I always prefer fresh! If you choose a canned variety, I do not enjoy the Farmer’s Market brand.
Use a 4 ounce jarred baby food winter squash as an alternative…which I discovered in the summer months when my fresh pumpkin puree had long been consumed!
You can see my post on how to make your own pumpkin puree if you’re interested.
Make ahead pancakes?
Remember to make extra of these gluten free vegan pumpkin pancakes and freeze the leftovers for easy toaster pancakes.
I usually stack 2-3 pancakes and microwave to heat them quickly on school mornings, or just place individual pancakes in the toaster to crisp up.
Serving suggestions and flavor variations:
While a pat of your favorite butter and real maple syrup are a classic topping…here are a couple of additional ideas!
- you have heard of honey butter…but MAPLE butter? Simply mix your favorite butter with a touch of maple syrup and cinnamon…yum!
- add some dark chocolate chips when you place the batter in the pan
- Add some orange zest to the batter
- a slather of your favorite nut butter and a sprinkle to cinnamon and sugar
Like pancakes? Here a couple more gluten free pancake recipes you could try:
- Gluten free wholegrain pancakes are wholesome and multigrain!
- Zucchini pancakes – gluten Free & vegan are made all in your blender for ease and convenience!
- These grain free french crepes are always a huge hit at my house!
Gluten Free Pumpkin Pancakes Recipe:
If you give these pancakes a whirl, be sure to come back and tell me about it!
Gluten Free-Vegan Pumpkin Pancakes
Ingredients
Wet:
- 1 cup non dairy milk I used So Delicious Coconut Milk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil
- 2 tablespoons maple syrup or palm sugar, or brown sugar
Dry:
- 1/2 cup teff flour or brown rice flour
- 1/2 cup sorghum flour or millet flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon optional, could use pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Optional Protein Boost
- 1/3 cup collagen (not vegan) use code 'tessa10" for an additional 10% off any order
Instructions
- Whisk the wet ingredients together and set aside.
- In a large bowl, whisk the dry ingredients.
- Make a well in the center of the dry mix and add all the wet ingredients.
- Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. The moisture content of the pumpkin puree will effect the final viscosity of the batter, so add a few tablespoons of flour or water as needed.
- Pour batter into 3-4" circles in a preheated pan greased with oil or butter. I use and LOVE it!! I am usually just about medium heat - to medium low. When my batter is thick, i use the back of a spoon to spread the circle out a bit to ensure it cooks all the way through.
- When you see little bubbles work their way to the top, it is time to flip and cook the other side.
Nutrition
Calories: 323kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 2gSodium: 435mgPotassium: 348mgFiber: 5gSugar: 9gVitamin A: 4765IUVitamin C: 1.3mgCalcium: 169mgIron: 2.5mg
Tried this recipe?Let us know how it was!
These are sooo delish! Definitely one of those recipes where no one would know they are gf! I used brown rice, millet, and arrowroot (in lieu of tapioca). Also sub’d coconut oil in for avo, used about 1/2c Greek yogurt 1/2c almond milk(as I ran out of milk – this also may add a bit of protein), also did 1tbs maple, 1tbsp molasses, didn’t have baking powered so did 1tsp baking soda (total) and added 1tsp lemon juice, and lastly 1 tsp cinnamon and 1/2 tsp of nutmeg, ginger, and cloves to give a lil kick. Will definitely keep this recipe on file and make again! I loved that they made plenty and also cooked quickly. I added hu choco chips to the second half of the batter and 🤤 great tip on freezing, excited to pop them in the toaster tomorrow morning.
Glad everything worked out well for you Madeline! Love your additions!
Everything PUMPKIN right now!!! Pumpkin pancakes were always a fav but I hadn’t been able to find or re-create a gluten-free AND egg-free version that came close to the taste and texture I was looking for. Thank you!
Loved making and eating this recipe!! They came out so fluffy and perfectly sweet!
You have the best pumpkin recipes, Tessa!
These were very good but for some reason they were sticking to my pan. Thank you!
Never had that issue Tatyana! With cast iron and stainless steel pans, it is worth noting that the pan must be preheated,for many minutes at medium heat, and the fat a few seconds as well for food release easily on them, not sure what kind of pan you were using, or fat? Glad you,liked them, but annoying they were sticking, to be sure!
The recipe didn’t print out well and I skipped the oil first time around. No more sticking! I cook them year round.
epic fail, I tried to make these with coconut flour cause right now the only flour I can eat is millet, quinoa, coconut and almond and I ran out. They wouldn’t hold together so I added more flax egg. Gonna go get some flour tomorrow to add to this, hopefully I will get some sort of pancake!.
Hi katarina! Coconut flour is a tricky flour to work with, I would never have expected coconut flour to work with these pancakes (by itself). Can you do eggs? Can you do seeds or nuts? A mixture of toasted quinoa, millet, and no more than 1/4 almond or coconut flour might work.
You had me at pumpkin! You are truly amazing and I hope that you get your cookbook deal soon! 🙂 I want to be your first customer! 🙂 Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com
I’m drooling just reading this! Saturday morning we will give them a try. I might even sneak in some white chocolate chips.
Enjoy Melanie!
Wowza! We just had these for breakfast. I added white chocolate chip. Mmmmm. I had one leftover, and just had it for a little afternoon snack (cold) and it was just as yummy cold! I’m gonna make an extra batch to have some to send with my kiddos for school lunches.
Wohoo Melanie! What flour mix did you use? I always love trying different variations! PS, we had these for breakfast (again) this morning too!
These were delicious. I used the "chia egg" per your instructions & your GF flour blend except I ran out of tapioca flour so I used mostly potato starch & they still turned out fabulous. I used rice milk so I had to decrease the liquid just a smidge since it's thinner than other non-dairy milks. Most of my GF/DF/egg free pancakes have been dismal failures (the exception being Isa Chandra Moskowitz's GF vegan buckwheat pancakes). I *think* that the xanthan gum in most recipes makes them gummy & gives them an off-putting flavor. But the texture & flavor of yours was delightful. Thanks!
@Laura, wow, what a compliment! I am so happy you found a tasty gf v pancake recipe that works…it was one the first thigs I mastered when I started this journey! Try some of my other pancake recipes, my personal favorite if the teff-millet! But I like them all!! Xanthum gum can make things gummy, especially if too much is used…it a whole ratio thing…and I prefer to use the least amount of any gum possible, or not at all!
Hi,
Just saw your awesome looking recipe on Dietdessertanddogs and am drooling over the thought of these. I have been on a rotational diet for four years now eating the same things and am sick of it and need a change and these are going to be the first new thing I try!
thanks for sharing.
Sandra
These look wonderful Tessa! I too love anything with pumpkin in it.
Thanks for making my thai chicken recipe the other day! So glad you liked it. I'm your newest follower. Can't wait to try these GF pumpkin pancakes! I too LOVE anything pumpkin!
WOW, Tessa! Your pumpkin pancakes look very delicious! Thanks so much for choosing So Delicious coconut milk to make them! (We might even try making them with our coconut nog!) And what a great idea to freeze and enjoy them as toaster pancakes whenever the mood strikes!
Hi Tessa~
WOW! These pancakes look super light and fluffy! Great job.
Great all-purpose mix too.
Be Well,
–Amber