Pumpkin Pancakes

Pumpkin Pancakes

Yield: 16 pancakes

Pumpkin Pancakes


  • 2 3/4 Gluten-Free Flour (I used Oat)
  • 1 teaspoon each of Baking Soda and Baking Powder
  • 1 teaspoon Cinnamon
  • 1 Tablespoon Pumpkin Pie Spice
  • Pinch of Salt
  • 1 Cup canned organic Pumpkin (NOT pumpkin pie filling)
  • 3 Tablespoons Oil
  • 2 Cups Unsweetened Coconut Milk
  • 4 Tablespoons Coconut Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Apple Cider Vinegar


In a small bowl, whisk together first 5 ingredients-- these are your dry ingredients.

In a larger bowl, whisk the rest of the ingredients together--these are your wet ingredients. Whisk until there are no clumps.

Slowly mix the dry into the wet. If needed, add a splash of water to thin.

Grease your griddle or non-stick pan and spoon the batter on. Cook until golden brown on both sides and cooked in the middle.

Enjoy with vegan butter and maple syrup!