Perfect for crisp Fall mornings–these vegan pumpkin pancakes are made using naturally gluten free ingredients like almond flour, tapioca flour and pumpkin puree.
This post is sponsored in partnership with Edward and Sons Trading Company and as always all opinions expressed are my own. Thank you for helping to make Peanut Butter Plus Chocolate possible.
Tapioca flour is a whole food, grain free starch derived from the tapioca root. These deliciously fluffy pancakes are made using Let’s Do Organic Tapioca Starch (Flour) from Edward and Sons making these pancakes gluten free and vegan!
what you need to make these vegan pumpkin pancakes
You guys, these spicy vegan pumpkin pancakes are so fluffy and delicious.
You are going to love them!
So here’s what you need…
- almond flour
- tapioca starch (flour) Let’s Do Organic
- baking powder (gluten free)
- pumpkin pie spice
- ground cinnamon
- coconut sugar
- pumpkin puree
- vegan butter or coconut oil, melted
- almond milk or plant based bilk
- vanilla extract
That’s it! You probably have most of those ingredients in your cabinet and fridge right now, right?
want more vegan recipes?
Check out a few of my favorites:
- Almond Butter Chocolate Chips Cookies
- Chocolate Sweet Rolls
- Easy Cinnamon Rolls
- The Softest Sugar Cookies Ever
Get the complete list of vegan desserts here.
If you are still reading this far, you definitely deserve some pancakes and if you make them, or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram.
The very best healthy vegan pumpkin spice pancakes!
- 1 1/4 cup almond flour
- 1/2 cup Let's Do Organic tapioca starch (flour)
- 2 tbsp coconut sugar
- 2 tsp baking powder gluten free
- 1/4 tsp salt
- 3/4 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 3/4 cup almond milk
- 1/4 cup pumpkin puree
- 2 tbsp melted vegan butter
- 1 tsp vanilla extract
- maple syrup for topping
- In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, baking powder, salt, pumpkin pie spice and cinnamon until combined. In another bowl, whisk together the almond milk, pumpkin puree, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until no lumps remain. Let the batter sit for 5-10 minutes. Prepare a non-stick pan with melted butter or coconut oil and turn on low-medium heat. Use a 1/3 measuring cup to pour the batter into the center of the hot pan and then spread it out into an even circle. Cook the pancakes 2-3 minutes on each side. I like to cook them low and slow. Repeat until you have used all the batter. This recipe yields 5-6 pancakes. Top with vegan butter and maple syrup if desired.
want to learn how to turn your passion for food into a career?
I’m so excited to announce that I’m working on a free email course that’s all about food photography and exactly the steps you need to take to turn your love for food into a career. Sign up below to be the first to know when the course launches.