The very best healthy vegan pumpkin spice pancakes!
These pumpkin pancakes aren't just vegan, they are also made gluten free and refined sugar free for the perfect healthy pancake breakfast this Fall.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people
- 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.
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram! I love to see all your creations!