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!
Like pancakes? Here a couple more recipes you could try:
NUTRIONAL INFO: Cal= 311, 13.1 fat, 46.7 carbs, 5 fiber, 7 sugar, 4 protein
Gluten Free-Vegan Pumpkin Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 cup non dairy milk I used So Delicious Coconut Milk
- 1/2 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
- 3 tablespoons avocado oil
- 2 tablespoons maple syrup honey, or replace up to half with equivalent in stevia liquid
- Water as necessary to thin
- 1/2 cupteff flour you can use brown rice if you don't have it
- 1/3 cup sorghum or millet flour
- 1/3 cup tapioca flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon could use pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
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 use my cast iron griddle and LOVE it!! I am usually 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.