Vegan Pumpkin Spice Pancakes Gluten Free
Makes: 32 (4-inch) pancakes, or 16 (8 -inch) pancakes
These pancakes taste like fall and we’re sure you’re going to fall in love with them. We elevate the nutrition by adding spices full of antioxidants – cinnamon, clove, ginger, and nutmeg. Layered with toasted pecans and topped with pomegranate seeds and maple syrup, these pancakes make for a delight in every bite! FYI, this recipe has been Test-Ed, which means, if my husband, Ed, likes it everyone will!
Equipment needed: 10-inch or larger non-stick coated skillet (we like ceramic coated)
These pancakes taste like fall and we’re sure you’re going to fall in love with them. We elevate the nutrition by adding spices full of antioxidants – cinnamon, clove, ginger, and nutmeg. Layered with toasted pecans and topped with pomegranate seeds and maple syrup, these pancakes make for a delight in every bite! FYI, this recipe has been Test-Ed, which means, if my husband, Ed, likes it everyone will!
Equipment needed: 10-inch or larger non-stick coated skillet (we like ceramic coated)
Ingredients
- 1-¾ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- 1 tablespoon apple cider vinegar
- ¾ cup canned pumpkin puree
- 3 tablespoons maple syrup
- 1-½ cups gluten free oat flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder (aluminum free)
- ¼ teaspoon baking soda
- 1 cup chopped, lightly toasted pecans
- Pomegranate seeds
- Maple syrup
Directions
- In a large mixing bowl whisk ½ cup oat milk with ground flax seeds and apple cider vinegar. Add remaining milk, pumpkin puree, and maple syrup and whisk until smooth.
- In another bowl, whisk together the flour, pumpkin spice, baking powder and baking soda to aerate. Pour the dry ingredients into the wet ingredients and stir until relatively smooth. Some lumps are okay, don’t over mix.
- Let the batter rest for 5 minutes. In the meantime, preheat a large non-stick pan over medium heat. Scoop scant ⅛ cups of batter into the pan. Let cook for about 2 minutes over medium heat. You’ll see bubbles form. With a non-stick spatula, gently turn over and cook the other side. The pancakes are ready to be turned when the spatula easily slides under the pancakes. Cook the other side for about 1-½ minutes until cooked through.
Stack pancakes sprinkled with pecans between each layer. Top with pomegranate seeds. Pour a generous amount of maple syrup on top, allowing it to drip all over the pancakes.
