Perfect Pumpkin Pancakes {Gluten Free & Vegan}

It is very exciting that it is close to Christmas again and all of the Christmasy (is that a word) recipes are starting to pour out out over the blogosphere! Ahhh!

As for me, I have not been known for keeping up with the seasons when I make recipes, but I am realizing the benefit! There are so many people looking to make the season right, that I could no longer ignore the cries of the holiday food frenzie! 

Here is a recipe I have wanted to put out for a while!

Gluten free and vegan pumpkin pancakes.

It was very exciting making these because even after photographing them like crazy to the point where they turned cold before I could eat them, they were still yummy! 

These are so pumpkiny (is that a word either?) and sweet, spiced just perfect that I can taste the maple intermingling with the pumpkin through the picture!

Let me jump right to showing you what to do! By the way, leave a comment if you try them. These are delicate to make and I wanna make sure that you all have a great experience!

Also, if you haven't got a chance yet, let's connect on Facebook and Instagram! I would love to get to know you!


(a) dry
1 1/2 cups gluten free all purpose flour (King Arthur's or Better Batter)

2 tbsp organic brown sugar
2 tbsp milled flax
2 tsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp baking soda
pinch sea salt

(b) wet
1/2 cup pumpkin puree
1 1/2  cup unsweetened vanilla coconut almond milk (start w/ one cup. Inch in extra 1/2 cup if batter is thick)
2 tablespoons Earth Balance soy-free buttery spread
1 tsp apple cider vinegar

add ons
buttery spread for serving on top
Pure maple syrup, grade B to drizzle over those cakes

In a mixing bowl, mix together the dry ingredients as listed above.

In a second bowl, mix together the wet ingredients as listed above.

Next, pour the wet ingredients into the dry ingredients and mix until smooth and not too thick or thin.

Heat to medium low a nonstick griddle and lightly spray olive oil spray onto the griddle.

Scoop in batter to the size of pancakes you desire, and allow the mixture to spread on the griddle.

Turn the pancake to the second side once little bubbles are seen all over the top side.

When complete, all sides should be a cinnamon color.

Repeat the steps with the remaining batter.

Serve with grade b pure maple syrup.

Don't these just look heavenly?

Leave me a comment if you love these and happy holidays!



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