These gluten-free and gluten-free vegan pancakes are full of fall flavors and are the comfortable breakfast perfect for the whole family!
I have been doing these pumpkin pancakes every fall season for a few years now, and they are always a success when I make them for my friends! They are also so easy to do – you just throw the ingredients in a bowl, mix them and cook each pancake. They can also be easily made in a lot and you can store it for later. I have instructions on how to do at the bottom of the post.
Make these vegan and gluten -free pancakes without
For any reason, people think it is difficult to make vegan pancakes, but it’s super easy! Pumpkin pancakes are even easier to make than ordinary vegan pancakes because the pumpkin is so humid and acts as an egg replacement.
I am not personally gluten -free, but I know that many people who come to my site are, so in recent years, I have made a lot of my gluten -free recipes as well as vegan. I want my recipes to be accessible to as many people as possible. I loved doing this because I find that gluten -free cooking can be just as delicious as traditional cooking (sometimes even more delicious)!
After a lot of experimentation with gluten -free flour, my favorite favorite oats. It is not gluten -free flour absolutely ideal for each Recipe, but it is definitely for this one. In fact, I find that oatmeal is tasty and delicious than regular versatile flour, and it is more nutritious, so I also find myself in my personal cooking.
Oat flour also works very well in pastries. All gluten-free flours cannot be easily substituted (that is, almonds and coconut flour are very different and cannot be substituted 1: 1 by ordinary flour). However, in this recipe, oat flour can be used interchangeably for any whole wheat flour. In fact, if you don’t have oat flour at hand, or if you are not gluten -free, you can use one or the other of these flours instead. These will make your pancakes even more soft because of the gluten added, so if you want additional fluffy pancakes, use these flours instead!
Something important to note is that if you are celiac or have a gluten allergy, you must look for a label on your oats or your oat flour which says that they are certified gluten. In some facilities, oats can be contaminated with other glutens, so keep this in mind for security!
Although the pancakes of this recipe are both vegan and gluten -free, they are always super soft, humid and so delicious. They are an excellent treat for this pumpkin season, and they are very easy to do too!
I decided to do these protein proteins for a little additional nutrition by adding vegan protein powder, but you can ignore this part if you wish.
What you will need for this pumpkin pancake recipe
Dry ingredients
- oatsA: I used oatmeal to make this gluten -free recipe. You can make your own oatmeal at home by finely grinding the oats in a high -speed mixer. This method is excellent because it is very cheap. However, when cooked, I like to use the oats bought in stores, because it is super fine and is ideal for cooking. I like This Bob’s Red Mill oat flour Or this one of the arrow head.
If you do not have oat or oat flour at hand and you don’t need the recipe to be gluten -free, you can also submit oat flour for any flour for use or whole wheat flour. Make sure you buy certified gluten-free oats if you have an allergy. - plant -based protein powder (Optional): for an additional additional protein.
- coconut sugar: I used coconut sugar for this recipe, but all granulated sugar (such as white sugar or brown sugar) will work.
- chemical
- cinnamon,, nutmegAnd spicy: You can also use pumpkin pie spices instead of this spice combination.
- vanilla extract
- sea salt
Wet ingredients
- pumpkin puree: I used the canned pumpkin bought in stores because they are super easy to find here in the United States in the fall. However, I know that they are not as commonly found in many countries, so I wanted to include an option for those of you who may not be able to find a pumpkin puree can so easily. Here is a great recipe that I found for homemade pumpkin puree.
- milk without dairy: I used unwelling almond milk in this recipe, but all non -dairy milk will work like oat milk, coconut milk or soy milk.
- coconut oil: You can also use vegan butter instead.
- Optional: For more flavor or crunch, you can add chopped pacans or chocolate chips to the dough.
Complete ratios are listed at the bottom of the post in the recipe card. If you try this recipe, please consider leaving a star note and a comment, it would mean a lot! 🙂
Equipment
- frying stove or non -stick stove
- Bol to mix large or medium
- whip
- spatula
- Cups
- Food scale to measure flour (optional): this is certainly not a requirement because you can use cups to measure, but I find that it can sometimes be difficult to obtain the exact quantity of flour using a measurement cup, so I find that weighing my flour is the best way to make sure to measure properly. This is why I included the grams of this recipe in the recipe card. You can just make this recipe using measurement cups, but make sure you measure correctly. Here is a great video showing how to correctly measure the flour.
How to make these healthy pumpkin pancakes
To make the pancakes, add all the ingredients to a large bowl. Use a whisk to mix them until you get a thick pancake dough.
Note: If you don’t want to mix the dough, you can also pile up all the ingredients in a food processor.
Grease a non -stick pan with coconut oil and add about ¼ cup of dough for each pancake.
Cook each pancake for 2-3 minutes over medium heat. Flip and cook for about a minute on the other side.
Serve the pumpkin pancakes with vegan whipped cream, maple syrup and pacan. Almond butter or other nuts also make excellent protein -rich garnishes.
This recipe is about 6-7 pancakes.
Video
If you liked these soft pumpkin pancakes, you might also like these other pumpkin recipes
Pumpkin cupcakes
Pumpkin cheese cake
pumpkin pie
Gluten -free pumpkin vegan pancakes
These gluten-free gluten-free vegan pancakes are full of fall flavors and are the comfortable breakfast perfect for the whole family!
Ingredients
- 1 cup oatmeal 130g
- 2 tablespoon Vegetable protein powder
- 1 tablespoon coconut sugar
- 1 tablespoon chemical
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon spicy
- pinched salt
- ½ cup canned pumpkin
- 1 cup milk without dairy
- 2 tablespoon coconut oil
Instructions
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In a large bowl, mix all the ingredients until you get a smooth paste.
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Grease a pan with coconut oil and add about ¼ cup of dough for each pancake.
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Cook each pancake for 2-3 minutes over medium heat. Flip and cook for about a minute on the other side.
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Serve the pumpkin pancakes with vegan whipped cream, maple syrup and pacan.
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This recipe is about 6-7 pancakes.
Nutrition
Calories: 170kcalCarbohydrates: 19gProtein: 8gFat: 7gSaturated fats: 4gPolyunsaturated fat: 1gMonounsaturated fat: 1gSodium: 290MGPotassium: 179MGFiber: 3gSugar: 3gVitamin A: 3334IUVitamin C: 4MGCalcium: 202MGIron: 2MG
Can I make waffles with this recipe?
Yes! I have already done that before and I love it! Generously grease the Waffle Maker, then remove the dough on top and cook until golden on both sides.
How to store these gluten -free vegetable pumpkin pancakes
You can store all the remaining pancakes in the refrigerator in an airtight container for 3-4 days.
Can I freeze these pancakes?
You can freeze the pancakes by placing them first in an airtight container. When you are ready to take advantage of it again, you can put them in a toaster or on a saucepan over medium heat to warm them up. You can store them in the freezer for about a month (I have not tested them to store them longer, but this could be possible).
Make this recipe with other gluten -free flours
I only tested this recipe with oat flour. This recipe will not work with almond flour, coconut flour, cassava flour or chickpea flour.
