Vegan Gluten-Free Pumpkin Pancakes
These Vegan Gluten-free Pumpkin Pancakes are the best! They have no oil and no butter, but are so moist. They are gluten-free, oil-free and grain-free and just 8 ingredients! Soft and fluffy!
Servings: 8 large pancakes
Calories: 206kcal
Ingredients
- 3/4 cup (180g) strong cooled coffee (see Notes)
- 1/4 cup (60g) canned pumpkin puree
- 4 tablespoons (80g) pure maple syrup
- 1 tablespoon vanilla extract
- 1 1/2 cups (168g) superfine blanched almond flour (see NOTES)
- 1/2 cup + 2 tablespoons (100g) potato starch
- 4 teaspoons baking powder
- 1 tablespoon + 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 3 tablespoons mini dairy-free chocolate chips (optional)
NOTE
- Always use a scale for accuracy 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.
- I use this pancake griddle. It NEVER sticks.
Instructions
- 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. 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.
- Let the batter sit about 10-15 minutes, as this will yield more fluffy and better cooked through pancakes. The batter will thicken more. This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well cooked pancake.
- Heat up the pancake griddle or a nonstick pan while the batter sits. I use a high-quality pancake griddle (linked above) that requires no spray, but your pan may need some.
- Use an ice cream scoop or heaping 1/4 cup of batter and cook each pancake 3-4 minutes over medium-low (closer to low) heat until the top forms bubbles and the edges are dry. Flip and cook another 1-2 minutes. Lower the heat if they are cooking too fast.
- The key to these cooking through is to cook them over the low heat to allow the centers to fully cook through. These can be very finicky and not cook through if you cook them too fast or high of a heat. Leave the pancakes to sit 5 minutes or so before eating, as they will fluff up more as they cool a bit. These pancakes are even better the next day, as potato starch based recipes get even fluffier as they sit!
Notes
- Coffee sub: To make this without coffee, sub the 3/4 cup coffee with 3/4-1 cup "lite" coconut milk or another preferred creamy milk instead and decrease the syrup to 3 tablespoons.
- Almond flour: As noted above, a superfine flour is really important here. I've tried brands that aren't very fine and the pancakes are much more dense. I recommend the King Arthur Flour, Honeyville, Wellbees, Nuts.com brands the most.
- I originally wrote this recipe in 2014 and made them with a 4.5 inch cookie cutter, which makes perfectly round and super tall/fluffy pancakes. I don't do that anymore, to save time, but it is a great way to get amazingly extra fluffy "cakes" if you want to give it a try. Just make sure to spray nonstick spray on the inside of the cookie cutter before adding the batter, otherwise, it will stick badly. Wait until the tops are looking dry before flipping, and use tongs to lift up the cookie cutter.
Nutrition
Serving: 1pancake | Calories: 206kcal | Carbohydrates: 25.1g | Protein: 1.7g | Fat: 10.6g | Saturated Fat: 0.8g | Sodium: 72mg | Potassium: 306mg | Fiber: 2.8g | Sugar: 7.2g | Calcium: 167mg