Vegan Pumpkin Pancakes ( Gluten-free )

Stack of healthy vegan pumpkin pancakes served with coconut cream, maple syrup and pecans.

5 from 2 votes

Vegan Pumpkin Pancakes ( Gluten-free )

Vegan Pumpkin Pancakes are healthy, tasty breakfast that’s easy to whip up. It’s made with simple ingredients like whole grains, pumpkin spice and pumpkin puree.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast and Brunch Recipes

Cuisine: American

Servings: -10 pancakes

Calories: 257kcal

Author: Prajakta Sukhatme

Ingredients

1 cup pumpkin puree see notes to make it at home
1 cup milk - I used almond milk
2 Tablespoons melted coconut oil or applesauce
¼ cup sweetener - maple syrup or coconut sugar
2 cups flour - I used gluten-free all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
1 Tablespoon pumpkin spice seasoning or use 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg

Instructions

In a large mixing bowl, whisk together the pumpkin puree, almond milk, oil ( or applesauce ), sugar ( or other sweetener ) until smooth and well combined.
Add the flour, baking powder, salt, and pumpkin spice seasoning mix to the bowl with the wet ingredients, and stir with a large spoon until combined.
Do not over mix. A few small lumps may remain and are okay.
Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil.
Pour about ¼ cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes.
Repeat to make pancakes with all the remaining batter.
Serve with maple syrup drizzled on top. Wonderful optional garnishes are fresh berries and fruit, pumpkin seeds, coconut cream and cinnamon, plant butter, chopped pecans, caramel, or chocolate sauce. Enjoy warm!

Notes

How to make pumpkin puree in Instant Pot

Put 1 cup of water in main insert. Put the trivet in and put whole pie pumpkin on the trivet. You should remove the stem so the pumpkin fits. Close the lid, valve at SEALING. Press MANUAL or PRESSURE COOK , select 12 minutes and let it cook. Quick pressure release after 5 minutes.

After it's cool down, remove the pumpkin carefully. It peels by itself. Cut it in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready !

Nutrition