Gluten Free-Vegan Pumpkin Pancakes
Gluten Free-Vegan Pumpkin Pancakes takes around 25 minutes from beginning to end. One serving contains 210 calories, 5g of protein, and 14g of fat. For 62 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up flax meal, non dairy milk, cinnamon, and a few other things to make it today. 108 people have tried and liked this recipe. It is a good option if you're following a gluten free and fodmap friendly diet. It works well as a side dish. It is brought to you by Tessa the Domestic Diva. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. Gluten-Free Vegan Pumpkin Pancakes, Lemon Almond Pancakes (gluten Free, Vegan, Soy Free), and Chocolate Chip Pancakes-gluten free, nut free, vegan are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon cinnamon
1 tablespoon chia meal. If using flax meal, use 4 teaspoons meal and set aside to gel) OR 1 egg
2 tablespoons maple syrup, honey, or replace up to half with equivalent in stevia liquid
3 tablespoons melted coconut oil or light olive oil
1 cup non dairy milk (I used So Delicious Coconut Milk)
½ cup pumpkin puree
½ teaspoon salt
½ cup teff flour (you can use brown rice if you don't have it)
1 teaspoon vanilla extract OR powder (you could add more to really up the vanilla oompf!)
Water as necessary to thin
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Whisk the wet ingredients together and set aside.In a large bowl, whisk the dry ingredients.Make a well in the center of the dry mix and add all the wet ingredients. Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. The moisture content of the pumpkin puree will effect the final viscosity of the batter, so add a few tablespoons of flour or water as needed.Pour batter into 3-4" circles in a preheated pan greased with oil or butter. I usually am just about medium heat. When you see little bubbles work their way to the top, it is time to flip and cook the other side.
Step by step:
1. Whisk the wet ingredients together and set aside.In a large bowl, whisk the dry ingredients.Make a well in the center of the dry mix and add all the wet ingredients.
2. Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. The moisture content of the pumpkin puree will effect the final viscosity of the batter, so add a few tablespoons of flour or water as needed.
3. Pour batter into 3-4" circles in a preheated pan greased with oil or butter. I usually am just about medium heat. When you see little bubbles work their way to the top, it is time to flip and cook the other side.
Nutrition Information:
covered percent of daily need
