Vegan Pumpkin Spice Latte Chocolate Chip Pancakes! These taste like the Starbucks drink, but in pancake form. They are unbelievable rich in flavor and to die for. Oil-free, dairy-free and gluten-free!
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!
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.
HOW DO YOU MAKE VEGAN PUMPKIN PANCAKES?
These pumpkin spice pancakes are just 8 ingredients (+ salt), vegan, gluten-free, oil-free and are also grain-free and coconut-free.
- strong brewed and cooled coffee
- pumpkin puree
- pure maple syrup
- vanilla extract
- blanched almond flour
- potato starch
- baking powder
- pumpkin pie spice
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!
OTHER VEGAN PANCAKE RECIPES TO TRY:
- Fluffy Vegan Spelt Blueberry Pancakes
- Best Vegan Fluffy Pancakes
- Low-fat Vegan Gluten-free Pancakes
- Peanut Butter Chocolate Chip Cookie Pancakes
Pumpkin Spice Latte Pancakes
- 3/4 cup + 2 tablespoons (210g) strong cooled coffee (or just use milk)
- 1/4 cup + 1 tablespoon (75g) canned pumpkin puree
- 4 tablespoons (80g) pure maple syrup
- 1 tablespoon vanilla extract
- 1 1/4 cups (140g) blanched almond flour
- 1/2 cup + 1 tablespoon (90g) potato starch
- 1 tablespoon baking powder
- 1 tablespoon + 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 3 tablespoons mini dairy-free chocolate chips (optional)
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- 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 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.
- Start heating up a nonstick pan over medium-low heat, closest 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. Repeat.
*Vegan, gluten-free, oil-free, coconut-free, soy-free
*Nutrition per pancake: 232.7 calories, 11.6 g fat, 5.1 g protein, 29.8 carbs, 10 g sugars
*To make this coffee-free, then sub the 3/4 cup coffee with 1 cup "lite" coconut milk instead and decrease the syrup to 3 tablespoons.