Fall in love with breakfast all over again with these delicious Vegan Gluten-Free Pumpkin Pancakes! Bursting with the warm, cozy flavors of pumpkin and spices, these pancakes are not only a treat for your taste buds but also a healthy start to your day. Whether you're following a vegan lifestyle or simply looking to indulge in a gluten-free delight, this recipe is a must-try! In just 25 minutes, you can whip up a batch of fluffy pancakes that are perfect for a weekend brunch or a quick weekday breakfast. Ready to impress your family and friends? Let’s dive into this scrumptious recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour blend
- 1/2 cup pumpkin puree
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the gluten-free flour blend, baking powder, cinnamon, and salt. Whisk the dry ingredients together until well incorporated and free of any lumps.
- In a separate medium bowl, mix the pumpkin puree, almond milk, maple syrup, and vanilla extract until smooth and fully blended.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some small lumps are okay. Let the batter rest for 5 minutes to allow the flour to hydrate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil or vegan butter if needed.
- Using a 1/4 cup measuring cup, scoop the batter onto the heated surface. Cook each pancake for 2-3 minutes or until bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm. Repeat the cooking process with remaining batter.
- Serve warm with additional maple syrup, chopped nuts, or vegan whipped cream if desired. Enjoy your gluten-free pumpkin pancakes!
Tips
- Choose the Right Flour: Ensure you use a high-quality gluten-free flour blend for the best texture. A mix that includes almond flour or coconut flour can add extra flavor and nutrition.
- Pumpkin Purée: For a richer taste, consider using homemade pumpkin purée. It’s easy to make and adds a fresh flavor to your pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to dense pancakes, so it’s okay if there are a few small lumps in the batter.
- Rest the Batter: Allow the batter to rest for 5 minutes before cooking. This helps the flour hydrate and results in fluffier pancakes.
- Cooking Temperature: Ensure your skillet is at medium heat before adding the batter. If it’s too hot, the pancakes may burn on the outside while remaining raw inside.
- Toppings Galore: Get creative with your toppings! Try serving these pancakes with fresh fruit, a sprinkle of nuts, or a dollop of vegan whipped cream for an extra indulgent breakfast.
- Batch Cooking: Make a double batch and freeze the leftovers. Simply reheat them in the toaster or microwave for a quick breakfast option on busy mornings. Enjoy your cooking adventure, and don’t forget to share your delicious results!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
