Fluffy Gluten Free Pumpkin Pie Pancakes, Vegan
Easy 20 minute gluten free, plant based pancakes. No need to call anyone to the table. Your family will smell these cooking from miles away and rush to the kitchen with forks in hand.
These golden disks of pumpkin goodness are so fluffy they levitate. They have a soft pillowy pumpkin texture. And the taste…. the taste is what I imagine pumpkin pie tastes like in heaven.
I am no pumpkin spice apologist. I adore warming pie spices in my oatmeal and muffins, coffee and granola, even in my “creamy” winter soups.
There is one thing I can not bear though it is pumpkin pie. I have never met a pumpkin pie I enjoyed. Many a person has tried to dissuade me of this quirk in my palate by baking me their World Famous Pumpkin Pie or their Great Aunt Sally’s Pumpkin Pie that won the Blue Ribbon at the State fair 5 years in a row.
One bite in I’d know.
As I chewed my mind would murmer: “ Meh! !
But my well mannered mouth would utter an “mmmm” and a “wow! This is so good!”
Now I love pumpkins and sweet potatoes of every sort and every way except pie. My guys were shocked to learn that these pancakes are gluten free. Cause they are so darn light and fluffy. I plan to focus more on gluten free baking this year. The more people that can come and eat at the communal table of life the better. Please let me know if you have any allergy or limitation in your diet.
Looking for breakfast inspiration? Here are 20 Vegan Breakfast recipes!
Check out my new Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
Light vegan pancakes that make every occasion a special one.
- 2 tsp Pumpkin Pie Spice
- 2 1/2 cups GF Flour mix or 1/2 cup quick oats + 1/2 cup buckwheat flour+1 1/2 cup rice flour)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 cup maple syrup
- 1/4 tsp salt
- 2 1/2 tbsp canola oil
- 1 1/2 tsp apple cider vinegar
- 1 1/4 cup soy milk
- 1/2 cup pumpkin puree
- 1/3 cup aquafaba
- 2 tbsp flax seeds
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Stir the 1/1/2 tsp vinegar into the 1 1/4 cup soy milk. Allow to sit 5 minutes.
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Into a blender place the flax seeds and aquafaba and blend on high 30 seconds.
Let sit 3 minutes.
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Stir all the dry ingredients together in a medium bowl.
In another bowl whisk together the wet ingredients including the soy /vinegar mix and the the flax/aquafaba mix.
Pour the wet ingredients into the dry ingredients Stir until combined.
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Brush your griddle your griddle or pan with canola oil and heat it to medium high until it sizzles when you flick a little water on it.
Spoon 1/4 cup full of the batter onto your pan leaving enough room for spreading. Cook each batch for two minutes until the top of each pancake is dotted with tiny holes and then flip and cook another two minutes.
Serve with maple syrup and enjoy.
In the Pumpkin Spice Pancakes, #2 mentions flax seeds and aquafaba. What are the measurement quantities for these 2 items. They were not listed in the ingredient list. Thank you
Susan those ingredients were cut of when I transcribed the recipe. Sorry for the confusion (mine). I have restored them to the recipe proper. Cheers.
How much of the flake seeds and aquafaba do you use? They are not listed in the ingredients.
Yvonne, ugh! Good catch. Somehow the bottom of the ingredients were cut off. My fault. I have added them. Thank you!