A 9-ingredient gluten-free and vegan pumpkin pancakes recipe that is bursting with flavor and creates healthy, fluffy, and delicious pancakes every time!
PREP TIME: 5-10 minutes
COOK TIME: 10- 15 minutes
TOTAL TIME: 15-20 minutes
Yields: 6/ 3-4” pancakes
INGREDIENTS
- ¾ cups Metta gluten-free flour
- 2 tsp granulated sugar
- ¼ tsp salt
- 2 Tbsp any oil
- 2 Tbsp pumpkin puree
- ½ tsp pumpkin spice
- 1 egg replacement (or Egg for non-vegan option)
- 1 tsp pure vanilla extract
- 1 Tbsp gluten-free baking powder (add last)
- 1 cup dairy-free milk (dairy milk for non-vegan option)
- (optional) ¼ cup vegan chocolate chips
Note: Adjust ingredients, if altering batch size
INSTRUCTIONS
- In a large bowl whisk the egg replacer (or egg), granulated sugar, pure vanilla extract, pumpkin puree, and the vegetable oil together.
- Add Metta Gluten Free flour, gluten-free baking powder, pumpkin spice, and salt then mix or whisk until fully combined.
- Stir in milk and mix or whisk until smooth. At this point, you can also fold in other ingredients like chocolate chips, raisons, dried cranberries, or any nuts. Let the batter sit for at least 5 minutes.
- Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
- Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
- Top with vegan butter, maple syrup or favorite topping. Enjoy!.
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