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

coconut flour pumpkin pancakes on a white plate

5 from 9 votes

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

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

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: coconut flour, grain-free, grain-free vegan pumpkin pancakes, oil-free gluten-free vegan coconut flour pancakes, vegan coconut flour pumpkin pancakes, vegan grain-free coconut flour pumpkin pancakes, vegan grain-free oil-free coconut flour pancakes, wfpb, wfpb panckaes, wfpbno, wfpbno pancakes

Servings: pancakes

Author: Camilla

Ingredients

1.33 cups plain non-dairy milk (e.g., hemp milk, soy milk, coconut milk)
1/2 cup canned unsweetened pumpkin puree
2 tablespoons maple syrup see options below
1 teaspoon vanilla extract
1 cup chickpea flour
1/4 cup coconut flour
1.5 teaspoons pumpkin pie spice or cinnamon
1.5 teaspoons baking powder (certified gluten-free, as needed)
1/4 teaspoon salt
Optional: maple syrup for serving

US Customary - Metric

Instructions

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 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.

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