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Vegan Coconut Flour Pumpkin Pancakes (GF)

Dig in to a stack of vegan coconut flour pumpkin pancakes for breakfast or brunch! They are oil-free, grain-free and nut-free, but, above all, delicious!

a stack of vegan coconut flour pumpkin pancakes on a plate

Despite what the calendar says, it does not feel like we are anywhere close to fall here in Texas. Today was in the mid-80s, I am still wandering around in shorts, tank tops, and flip flops, and visits to the pool remain daily events.

Nonetheless, I am craving all of my favorite fall flavors. Especially pumpkin.

I could not bring myself to turn on the oven this morning, so I settled for an electric griddle and made a pumpkin-spice scented superfood breakfast: Vegan Coconut Flour Pumpkin Pancakes.

If you are nervous about baking with coconut flour, give these pancakes a try. They are as easy to make as pancakes from the box.

Recipe Benefits

  • Vegan (dairy-free, egg-free)
  • Oil-free
  • Grain-free
  • Gluten-free
  • Nut-free
  • High in fiber
  • Quick & easy to make

Ingredients for Vegan Coconut Flour Pumpkin Pancakes

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Pumpkin is loaded with antioxidants, so go ahead, eat a small stack. It is high in fiber, too, as is coconut flour, so that small stack  will keep you satisfied all morning long.

How to Make Vegan Coconut Flour Pumpkin Pancakes

Note that the complete directions are also in the recipe card below.

  • In a large bowl, whisk the nondairy milk, pumpkin puree, maple syrup and vanilla until well-blended.
  • In a medium bowl, whisk the chickpea flour, coconut flour, pumpkin pie spice, baking powder and salt until blended.
  • Add the flour mixture to the pumpkin mixture, whisking until blended. Let stand for 1 minute (batter will thicken).
  • If the batter looks thicker than regular pancake batter add a little bit more milk, or water.
  • Heat a nonstick griddle or nonstick skillet over medium heat.
  • Pour batter by 1/4-cup (60 mL) amounts onto griddle or skillet, spacing 2 inches (5 cm) apart. Cook for 2 to 3 minutes until a few bubbles appear on top.
  • Flip pancakes and cook for 1 to 2 minutes longer until cooked through. Repeat with remaining batter.Serve warm, with additional maple syrup, if desired.

Tip: Keep the Heat Medium to Medium-Low

One word of caution as you make these otherwise easy pancakes: keep the heat to medium, or even medium low. If the heat is too high, these will scorch pretty quickly. But if the heat is kept to medium or lower, they will be light, fluffy and perfectly browned at the edges.

pumpkin pancake stack

FAQ

How Should I Store the Vegan Coconut Flour Pumpkin Pancakes?

The pancakes will stay fresh in an airtight container in the refrigerator for up to 5 days. Allow the pancakes to cool to room temperature before storing. Cool the pancakes on a wire rack to prevent condensation.

Can you Freeze the Pancakes?

Yes! To freeze these pancakes prepare them as you would for storing them in the refrigerator (see above), and place the container in the freezer for up to three months. When ready to reheat, place the pancakes on a plate and microwave for 30-60 seconds, or until warm.

Is there a Substitute for the Chickpea Flour?

Yes! You can use 1 cup of an all-purpose gluten-free flour blend in place of the chickpea flour.

Is There a Substitute for Maple Syrup?

An equal amount of coconut sugar, brown sugar, brown rice syrup or agave nectar can be used in place of the maple syrup.

Enjoy!

a stack of vegan coconut flour pumpkin pancakes on a white plate
a stack of vegan coconut flour pumpkin pancakes on a plate

Vegan Coconut Flour Pumpkin Pancakes (oil-free, GF)

Yield: 12 pancakes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Delicious vegan coconut flour pumpkin pancakes make a perfect breakfast! They are oil-free, grain-free, gluten-free & nut-free.

Ingredients

  • 1 and 1/3 cups plain, non-dairy milk
  • 1/2 cup (122 g) canned unsweetened pumpkin puree
  • 2 tablespoons maple syrup (see options below)
  • 1 teaspoon (5 mL) vanilla extract
  • 1 cup (120 g) chickpea flour
  • 1/4 cup (28 g) coconut flour
  • 1 and 1/2 teaspoons pumpkin pie spice (or cinnamon)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Optional: maple syrup for serving

Instructions

  1. In a large bowl, whisk the nondairy milk, pumpkin puree, maple syrup and vanilla until well-blended.
  2. in a medium bowl, whisk the chickpea flour, coconut flour, pumpkin pie spice, baking powder and salt until blended.
  3. Add the flour mixture to the pumpkin mixture, whisking until blended. Let stand for 1 minute (batter will thicken). If the batter looks thicker than regular pancake batter add a little bit more milk, or water.
  4. Heat a nonstick griddle or nonstick skillet over medium heat.
  5. Pour batter by 1/4-cup (60 mL) amounts onto griddle or skillet, spacing 2 inches apart. Cook for 2 to 3 minutes until a few bubbles appear on top. Flip pancakes and cook for 1 to 2 minutes longer until cooked through. Repeat with remaining batter.
  6. Serve warm, with additional maple syrup, if desired.

Notes

Chickpea flour option: An equal amount of all-purpose gluten-free flour blend can be used in place of the chickpea flour.

Maple Syrup Option: An equal amount of coconut sugar, brown sugar, brown rice syrup or agave nectar can be use din place of the maple syrup.

Storage: The pancakes will stay fresh in an airtight container in the refrigerator for up to 5 days. Allow the pancakes to cool to room temperature before storing. Cool the pancakes on a wire rack to prevent condensation. To freeze, place the container in the freezer for up to three months. When ready to reheat, place the pancakes on a plate and microwave for 30-60 seconds, or until warm.

Nutrition Information
Yield 12 Serving Size 1 pancake
Amount Per Serving Calories 62Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 127mgCarbohydrates 11gFiber 2gSugar 5gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Shanee

Friday 12th of November 2021

Yum! These were just what I was craving to satisfy my pumpkin/pumpkin spice craving. So good with a drizzle of maple syrup !!!

Tracy

Wednesday 21st of March 2018

These are so good! I used 2/3 cup full fat coconut milk and left out the oil. So yummy!

Jenny

Friday 20th of January 2017

I love these pancakes and make them all the time. Thanks Camilla, love your blog!

Michelle

Thursday 20th of October 2016

Delicious! I used two eggs and two egg whites and they were super duper fluffy! YUM!!!

Heidi

Saturday 21st of March 2015

Hi Camilla--I keep meaning to write and tell you that I love your blog and I am just waiting to hear that you have won some kind of blog award. I appreciate your down to earth approach to eating healthy. I tried your Lara bars and thought yours were better than the packaged. I made these for my family (double the recipe) and everyone loved them. Keep up the good work!

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