I think I have made it abundantly clear that I adore all things pumpkin.
One of my favorite reasons: it’s a healthy vegetable loaded with antioxidants, minerals, and vitamins.
I know none of you have picky kids that turn their cheeks to anything even resembling a vegetable..right?!
These pancakes are loaded with fiber and have a serving of vegetables hiding in their delicious midst…totally fooling my kids. That besides, these are just darn tasty!!
I’ve caught my husband wolfing these down over the serving plate…and he doesn’t even really like pancakes!
Canned or fresh pumpkin puree will work for these, but I always prefer fresh! I have also used a 4 ounce jarred baby food winter squash in the summer months when my fresh pumpkin puree has long been consumed! You can see my post on how to make your own pumpkin puree if you’re interested.
CONVENIENCE TIP: Remember to make extra of these and freeze the leftovers for easy toaster pancakes. I usually stack 2-3 pancakes and microwave to heat them quickly on school mornings. I often just prepare the whole batter in my blender too!
NUTRIONAL INFO: Cal= 311, 13.1 fat, 46.7 carbs, 5 fiber, 7 sugar, 4 protein
Gluten Free-Vegan Pumpkin Pancakes
- 1 cup non dairy milk (I used So Delicious Coconut Milk)
- ½ cup pumpkin puree
- 1 tablespoon chia meal. If using flax meal, use 4 teaspoons meal and set aside to gel) OR 1 egg
- 1 teaspoon vanilla extract OR powder (you could add more to really up the vanilla oompf!)
- 3 tablespoons melted coconut oil or light olive oil
- 2 tablespoons maple syrup, honey, or replace up to half with equivalent in stevia liquid
- Water as necessary to thin
- ½ cup teff flour (you can use brown rice if you don't have it)
- ⅓ cup EACH sorghum or millet, and tapioca.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- Whisk the wet ingredients together and set aside.
- In a large bowl, whisk the dry ingredients.
- Make a well in the center of the dry mix and add all the wet ingredients. Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. The moisture content of the pumpkin puree will effect the final viscosity of the batter, so add a few tablespoons of flour or water as needed.
- Pour batter into 3-4" circles in a preheated pan greased with oil or butter. I usually am just about medium heat. When you see little bubbles work their way to the top, it is time to flip and cook the other side.