Gluten Free-Vegan Pumpkin Pancakes

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Gluten Free Vegan Pumpkin Pancakes
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
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Wet:
  • 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
  • Dry:
  • 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
  1. Whisk the wet ingredients together and set aside.
  2. In a large bowl, whisk the dry ingredients.
  3. 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.
  4. 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.

Gluten Free Vegan Pumpkin PancakesThis recipe was shared on Hearth & Soul, Tasty Tuesdays, GF Wednesday

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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28 comments on “Gluten Free-Vegan Pumpkin Pancakes
  1. Amber says:

    Hi Tessa~

    WOW! These pancakes look super light and fluffy! Great job.

    Great all-purpose mix too.

    Be Well,

  2. WOW, Tessa! Your pumpkin pancakes look very delicious! Thanks so much for choosing So Delicious coconut milk to make them! (We might even try making them with our coconut nog!) And what a great idea to freeze and enjoy them as toaster pancakes whenever the mood strikes!

  3. These pancakes look delicious. I've been looking for something healthy to eat. I don't have any kids, lucky for me. The only thing I have to deal with is my own pickiness. I'm actually not a big of pumpkin foods, but I would like to try these. They look really healthy, and I love that they are vegan. I'm a vegetarian and have been trying to move into a vegan diet. It'll sure be a lot easier if there are tasty foods to eat. Thanks for sharing :)

  4. Amber says:

    Thanks for making my thai chicken recipe the other day! So glad you liked it. I'm your newest follower. Can't wait to try these GF pumpkin pancakes! I too LOVE anything pumpkin!

  5. Laura says:

    These look wonderful Tessa! I too love anything with pumpkin in it.

  6. lookitschloe says:

    This comment has been removed by the author.

  7. Hi,
    Just saw your awesome looking recipe on Dietdessertanddogs and am drooling over the thought of these. I have been on a rotational diet for four years now eating the same things and am sick of it and need a change and these are going to be the first new thing I try!
    thanks for sharing.


  8. Laura W says:

    These were delicious. I used the "chia egg" per your instructions & your GF flour blend except I ran out of tapioca flour so I used mostly potato starch & they still turned out fabulous. I used rice milk so I had to decrease the liquid just a smidge since it's thinner than other non-dairy milks. Most of my GF/DF/egg free pancakes have been dismal failures (the exception being Isa Chandra Moskowitz's GF vegan buckwheat pancakes). I *think* that the xanthan gum in most recipes makes them gummy & gives them an off-putting flavor. But the texture & flavor of yours was delightful. Thanks!

  9. @Laura, wow, what a compliment! I am so happy you found a tasty gf v pancake recipe that works…it was one the first thigs I mastered when I started this journey! Try some of my other pancake recipes, my personal favorite if the teff-millet! But I like them all!! Xanthum gum can make things gummy, especially if too much is used…it a whole ratio thing…and I prefer to use the least amount of any gum possible, or not at all!

  10. Heidi says:

    We had GF Pumpkin Pancakes for dinner tonight. (A different recipe.) I’ll have to try this one. I have started a weekly Gluten-Free Share Page on It’s brand new, but I hope it will become a great resource as it grows. I would love it if you added my party to your list of places to link up and shared some of your great ideas each week. I hope to see you there.

  11. Melanie says:

    I’m drooling just reading this! Saturday morning we will give them a try. I might even sneak in some white chocolate chips.

  12. GiGi Eats Celebrities says:

    Pumpkin pancakes are the BOMB! I make them with just cinnamon, egg whites, pumpkin and stevia! :)

  13. Miz Helen says:

    Your Pancakes look delicious. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  14. Gabby @ the veggie nook says:

    Wow I don’t think pancakes get much better than this Tessa :) These are just calling to me!

    I hope you have a wonderful weekend! Thanks for submitting to Healthy Vegan Friday :)

  15. April @ The 21st Century Housewife says:

    Love the idea of adding pumpkin to pancakes this time of year. It’s great these are gluten free as well!

  16. Lea H @ Nourishing Treasures says:

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  17. Amanda @Natural Living Mamma says:

    Thanks for sharing these on Natural Living Monday! They look tasty! My daughter DEVOURS pumpkin pancakes. Ill have to try these!

  18. Cindy (Vegetarian Mamma) says:

    You had me at pumpkin! You are truly amazing and I hope that you get your cookbook deal soon! :) I want to be your first customer! :) Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you’ll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from

  19. Katarina Krizaj says:

    epic fail, I tried to make these with coconut flour cause right now the only flour I can eat is millet, quinoa, coconut and almond and I ran out. They wouldn’t hold together so I added more flax egg. Gonna go get some flour tomorrow to add to this, hopefully I will get some sort of pancake!.

    • Hi katarina! Coconut flour is a tricky flour to work with, I would never have expected coconut flour to work with these pancakes (by itself). Can you do eggs? Can you do seeds or nuts? A mixture of toasted quinoa, millet, and no more than 1/4 almond or coconut flour might work.

  20. Tatyana Tucker says:

    These were very good but for some reason they were sticking to my pan. Thank you!

    • Never had that issue Tatyana! With cast iron and stainless steel pans, it is worth noting that the pan must be preheated,for many minutes at medium heat, and the fat a few seconds as well for food release easily on them, not sure what kind of pan you were using, or fat? Glad you,liked them, but annoying they were sticking, to be sure!

  21. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from

  22. You have the best pumpkin recipes, Tessa!
    Julia @ Swirls and Spice recently posted…Cinnamon Glazed Apple Cider WafflesMy Profile

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!

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