Gluten Free Pumpkin Pancakes

These pumpkin pancakes are soft, fluffy and also gluten free and vegan! They can be made ahead of time for a quick fall breakfast any day of the week.

A note on some of the ingredients:

Gluten free flour blend: I have used Bob’s Red Mill 1:1 Gluten Free Flour blend in this recipe. It is best to weigh the flour using a kitchen scale to ensure that the recipe turns out the same every time. If you don’t have a kitchen scale I recommend using the “fluff and scoop” method for measuring the flour. Using a fork fluff the flour in it’s bag/container and then scoop it into a measuring cup and leveling it off.

Pumpkin pie spice blend: Pumpkin pie spice blend is a combination of warm spices. It can be found in the spice aisle in the fall, as always ensure that it is gluten free. Alternatively you can make your own pumpkin pie spice by following one of the many recipes available online.

Non dairy milk: The non-dairy milk that I use in all of my baking is soy milk because my kids can’t take anything with nuts to school. Use whatever your preferred non-dairy milk is.

Pumpkin puree: I buy my pumpkin puree in a can from the grocery store. It has no additional flavourings or sugar added to it. Make sure that you are purchasing pumpkin puree, not pumpkin pie filling. As it usually comes in a large can, I measure out the remaining pumpkin puree into 1/2 cup and 1 cup measurements and freeze it in freezer bags. Then, the next time I want to bake with pumpkin I remove the frozen puree and let it defrost in the fridge overnight.

Brown sugar: Brown sugar has more molasses in it than granulated sugar, which gives it it’s brown colour. I like the extra flavour that brown sugar adds to the pumpkin pancakes. You can use light or dark brown sugar in this recipe or in a pinch granulated sugar can be used as well.

Neutral oil: I always use canola oil as a neutral oil in my baking because it is what I have on hand. Any neutral flavoured oil would work in this recipe.

How the pumpkin pancakes are made:

Preheat a griddle or a large frying pan on medium low heat.

In a large mixing bowl, weigh the gluten free flour blend. Add in the baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Mix all of the dry ingredients together.

vegan-gluten-free-pumpkin pancakes by Tofu and Beans

In a medium mixing bowl add in the non-dairy milk and the pumpkin puree. Use a whisk or fork to combine the non-dairy milk and pumpkin until they form a smooth mixture. Add in the brown sugar, oil, apple cider vinegar and vanilla and mix again.

Pour the wet ingredients into the large mixing bowl with the dry ingredients and gently mix until there are no dry patches remaining. The batter will get thick. If you would like to add chocolate chips to the pumpkin pancakes you can do mix them in now.

Using a 1/4 cup measuring cup, portion the batter onto the preheated griddle or frying pan. Then, with the back of the measuring cup or a spatula, gently flatten the batter out into a 10 cm circle. Let the batter cook for 2 to 3 minutes. Flip the pancake when the edges become dull and cook the other side for another 2 to 3 minutes. You can carefully touch the middle of the pancake to see if it is ready. The pancake should be a little firm.

Serve the pancakes immediately or let cool on a wire rack. The pancakes can be refrigerated for up to 3 days or frozen in an air tight container for up to 3 months. Heat the pancakes in a toaster, and if you added chocolate chips, handle them with care.

Enjoy!

Looking for more breakfast recipes? Try my Buttermilk pancakes, Gluten free cinnamon bun cake or Crispy tofu bacon!

Looking for more pumpkin recipes? Try my Roasted pumpkin seeds, two ways or my Gluten free pumpkin spiced brownies!