If you are anything like me, then you still might have some pumpkin lurking around that needs to be used up. I wasn't even going to post this recipe because it's just a slight variation on my Life Changing Pancakes. However, with so many people asking if they could sub the sweet potatoes with pumpkin, I decided to try it myself and go ahead and post the recipe to my recipe index for all you lovely people. AMAZING.
So, to answer your question, yes, subbing the pumpkin works amazing. A couple of my readers already did it with success, but I changed the recipe some and some measurements to accomodate the pumpkin and keep it at 8 ingredients, while still producing a wonderfully, fluffy pancake. AND this one is coconut-free!
I honestly don't know which one I like better....although I love how coffee enriches everything and the rich spices, so I'm loving these right now!
If you don't like the taste of coffee, no worries, my hubby doesn't like coffee and didn't even realize their was coffee in them. In fact, the coffee just makes the spices and flavor richer and more robust, without tasting like a cup of coffee. We all loved them so much.
I also tried it with chocolate chips (like the original version) and it was of course, the bomb! Honestly, these were delicious without any chocolate chips and super moist, so only add them if you want them extra sweet! I increased the syrup to make up for adding coffee, with can be bitter and for using pumpkin instead of sweet potato.
These have an amazing, deep robust flavor from the coffee and all the amazing pumpkin spices. They have a perfectly, crispy crust and are super soft and fluffy on the inside, just like a pancake should be. No mushy or half raw pancakes here, like nearly every other vegan/gluten-free pancake I've ever tried!
These pumpkin spice pancakes are just 8 ingredients (+ salt), vegan, gluten-free, oil-free and are also grain-free and coconut-free.
If you want the ultimate Pumpkin Spice Latte experience, then you gotta add some of my Starbucks Pumpkin Spice Sauce on top of these babies. Talk about pumpkin heaven!
Gah....don't you just want to shove your face....I mean, fork in that?
I hope you enjoy these Vegan and Gluten-free Pumpkin Spice Latte Pancakes. I'd love to hear when you make them! It’s always a wonderful thing to hear from my readers in the comment section below, especially when you make a recipe! I don't know if you made and liked it if you don't let me know, so after you make it, leave feedback below! You can also tag me on Instagram@thevegan8 with hashtag #thevegan8, so I don’t miss it! I love to see your pictures of my recipes!
As always, all of my pancakes are naturally vegan, which means no eggs or dairy and they are also oil-free, with the exception of my Gingersnap Pancakes.
Pumpkin Spice Latte Pancakes
The pumpkin spice latte drink you can now enjoy in pancake form! These have a robust, deep flavor and rich in pumpkin spices. They are moist, fluffy and incredibly soft. Enjoy these, they will become a favorite!
3/4 cup strong coffee, or sub milk (I use Illy brand)
1/4 cup + 1 tablespoon pumpkin puree
4 tablespoons pure maple syrup (60 mL)
1 tablespoon vanilla extract
1 1/4 cups blanched almond flour (140 g, it is crucial to use a finely ground blanched flour so the correct result happens. Do NOT use Bob's Red Mill, it is very gritty and will not produce fluffy pancakes)
1/2 cup + 2 tablespoons potato starch, not potato flour (110g) (I use Bob's Red Mill)
1 tablespoon baking powder (17 g)
1 tablespoon + 1/2 teaspoon pumpkin pie spice (9 g)
1/2 teaspoon fine sea salt
3 tablespoons mini dairy-free chocolate chips (optional)
As always, use a scale for accuracy. This is so crucial when using gluten-free flours. So, do yourself a favor and get a scale. I use this one and love it. We all measure with cups differently, so following my weight measurements will yield what I shared above.
These are a little more tender than my Life Changing Pancakes since sweet potatoes are starchy and act more binding and there is coffee instead of milk, so just make sure they are cooked well on the bottom with the tops looking fairly dry before flipping. Pancakes are real finicky, especially gluten-free, so it is best not to sub any of these ingredients. If you sub, I cannot vouch for the results. The almond flour provides the moisture and the potato starch makes them light and fluffy. Other starches do not work as well in these.
I use a cookie cutter for extra tall/fluffy pancakes. If you don't use one, yours will not be as tall fluffy but still fluffy and delicious.
First, prepare your coffee and let it cool to room temperature. Add to a medium bowl with the pumpkin, syrup and vanilla. Stir well until smooth and no more lumps.
In a large bowl, combine the almond flour, potato starch, baking powder, pumpkin pie spice, salt and whisk really well making sure there are no lumps remaining from the starch. When measuring the almond flour and potato starch, make sure to scoop out the ingredients with your measuring cup, pat down well so there are no gaps and then level off. Or use a kitchen scale for best results.
Pour the wet ingredients into the dry and stir well until smooth. Add the chocolate chips if using. The batter should be fairly thick, similar to a muffin batter. Very important step: You must let the batter sit for 15-20 minutes before cooking the pancakes. This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well cooked pancake. Trust me on this.
After 5 minutes (of the 15 minutes) has passed, start heating up a nonstick pan over medium-low heat, closer to low. Your pan needs to heat up for 10 minutes, so there is even cooking with each pancake. I chose to use a 4.5 inch round cookie cutter to produce perfectly round and evenly cooked pancakes. If you do this, place the cookie cutter on the hot pan and then spray the whole inside with nonstick spray. You must use nonstick spray, or the pancakes will stick to the pan. Once it is ready, add about a 1/4 cup of batter to the pan and quickly smooth out the top with the back of a spoon. Let it cook for 3-4 minutes, or until the top is looking dry and the edges are dry and firm. Flip over and cook another 2 minutes. If you flip too soon, they will not cook through all the way.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!