Pancakes are a great way to start off the pumpkin season, I mean Fall. If you enjoy everything pumpkin spice then you will definitely enjoy these pancakes. The great think about using pumpkin puree, is that you’re getting extra nutrients in your breakfast without even realizing it (especially if you’ve got picky eaters). In this dish, the spices are what steal the show, while the pumpkin puree adds moisture.
This recipe is made with simple ingredients, making it easy to whip up in the morning without worrying about unnecessary additives. This recipe uses oat flour, which has become one of my favourite gluten free flours to work with these days, but you can easily swap it for whole wheat, spelt, or even gluten free 1:1 flour without changing the measurements.
Serve with any toppings you like, we love to use chocolate chips, coconut whip cream or good ol’ maple syrup.
Vegan + Gluten Free Pumpkin Spice Pancakes
- 1 1/2 cups oat flour
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp tsp ground ginger
- 1 tsp all spice
- 2 tsp baking powder
- 1 tsp salt
- 1 cup vegan buttermilk
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- In a large bowl, whisk together flour, sugar, spices, salt and baking powder.
- Combine the pumpkin puree, vegan buttermilk and vanilla extract. Mix until the ingredients are fully incorporated. The batter should be a bit thick, not too runny.
- Heat a pancake griddle or a pan on medium, lightly oil surface and spoon pancake batter to desired size.
- Let it cook for about 2 minutes or until the edges begin to set. Flip the pancake and cook for another 2 minutes.