Vegan Gluten-free Pumpkin Pancakes

Vegan Gluten-free Pumpkin Pancakes- Made with wholesome ingredients, these pancakes come together fast in the blender and are full of delicious pumpkin flavor.

SEND HELP. I cannot stop eating these pancakes. After making these classic vegan oatmeal pancakes for so long, I knew it would be pretty easy to create a pumpkin version.

Just switch up the applesauce with pumpkin puree, adjust the spices and BOOM. The most perfect vegan and gluten-free pancakes you ever did see.

Wait a minute…vegan AND gluten-free? What is the texture like?

If you’ve made the classic version of these pancakes then you know the texture is not like your typical pancakes made with white flour. The base is mainly comprised of rolled oats which lends a more dense and hearty texture.

I personally love this texture and think it is well worth the extra protein, fiber and plethora of micronutrients when compared to white flour. But I just wanted to add that as a disclaimer in case you were expecting a super light and fluffy texture. :)

Rolled Oats…do I need a high speed blender?

Technically you could use any kind of blender to make these but if you want the batter to be nice and smooth (like you see in my photos) then I recommend using a high speed blender like a Vitamix or a NutriBullet.

When I make these in the NutriBullet I add the dry ingredients first then layer the wet on top. You want the wet ingredients to be closest to the blade for optimal blending. Just be careful when you open the lid that you slowly release the pressure. I’ve heard that the NutriBullet has exploded in people’s faces before and I don’t want that to happen to you!

Tips for Success

1. Make sure you have all of your ingredients ready to go. Once the liquid touches the leavening agents (baking soda and powder) they will start reacting. You want to get blending as soon as possible one this happens!
2. Preheat your skillet so that the batter is ready to cook when you’re done blending. The longer the batter sits in the blender, the thicker it will get. The consistency should be pourable immediately after you blend the ingredients together. If it’s on the thicker side then I don’t recommend adding more milk. That will only make them more dense with an undercooked texture in the center.
3. Cook the batter all at once, either using a large griddle or skillet, if you can. As I said above, the batter will thicken the longer it sits so it helps to cook it all at once. That said, if you want to cook them in batches, you will likely need to use an ice cream scooper or measuring cup to scoop out the batter into the skillet. From there, use a spatula to spread it into a circle and cook as usual. The pancakes will be much thicker than what you see pictured but they’re still delicious.
4. Different brands of pumpkin puree can vary. My go-to brand for pumpkin puree is Farmers Market Brand but it tends to be slightly watery compared to more common brands like Libby’s. If you find the batter is super thick immediately after blending then it’s likely you will need to add a few tablespoons of water or milk the next time you make them. Note: I find it’s best to add liquid before blending as adding it after (once the leavening has started to react) can make it seem like you need more liquid than you really do. This results in an undercooked texture. That’s why I say to wait until next time you make them and add more liquid. If your batter is thick after blending, just scoop it out and cook it as is.

Want More Pumpkin?

• The Best Vegan Pumpkin Bread
• Pumpkin Chia Pudding Parfaits
• Healthy Pumpkin Baked Oatmeal
• Vegan Pumpkin Blender Muffins
• Gluten-free Pumpkin Cake
• How to Make Pumpkin Butter
• Whole Grain Pumpkin Spice Waffles
• Pumpkin Spice Steel Cut Oatmeal

Print Recipe

Vegan Gluten-free Pumpkin Pancakes

Made with wholesome ingredients, these pancakes come together fast and are full of delicious pumpkin flavor.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 8 pancakes

Ingredients

US Customary - Metric

• ½ cup pumpkin puree, not pumpkin pie mix
• ¾ cup non-dairy milk
• 1 tablespoon apple cider vinegar
• 2 tablespoons pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 2 teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons melted unrefined coconut oil

Instructions

• Lightly grease a non-stick skillet and warm over medium-low heat.
• Starting with the wet ingredients first, layer everything into a blender then add the melted coconut oil last. Blend on high until oats are broken down and smooth, about 20 seconds. A high speed blender is ideal for smoothest results, but is not necessary.
• Pour the batter into the skillet and cook on each side, waiting until the edges are firm with small bubbles before flipping. Flip and cook opposite side until firm and golden brown. Serve warm with pure maple syrup and enjoy!

Notes

1. Make sure you have all of your ingredients ready to go. Once the liquid touches the leavening agents (baking soda and powder) they will start reacting. You want to get blending as soon as possible one this happens!
2. Preheat your skillet so that the batter is ready to cook when you're done blending. The longer the batter sits in the blender, the thicker it will get. The consistency should be pourable immediately after you blend the ingredients together. If it’s on the thicker side then I don’t recommend adding more milk. That will only make them more dense with an undercooked texture in the center.
3. Cook the batter all at once, either using a large griddle or skillet, if you can. As I said above, the batter will thicken the longer it sits so it helps to cook it all at once. That said, if you want to cook them in batches, you will likely need to use an ice cream scooper or measuring cup to scoop out the batter into the skillet. From there, use a spatula to spread it into a circle and cook as usual. The pancakes will be much thicker than what you see pictured but they’re still delicious.
4. Different brands of pumpkin puree can vary. My go-to brand for pumpkin puree is Farmers Market Brand but it tends to be slightly watery compared to more common brands like Libby's. If you find the batter is super thick immediately after blending then it's likely you will need to add a few tablespoons of water or milk the next time you make them. Note: I find it's best to add liquid before blending as adding it after (once the leavening has started to react) can make it seem like you need more liquid than you really do. This results in an undercooked texture. That's why I say to wait until next time you make them and add more liquid. If your batter is thick after blending, just scoop it out and cook it as is.
5. I recommend using a non-dairy milk that has a decent amount of protein for best results, such as soy milk or oat milk. When you add the vinegar to the milk you should see it "curdle" which creates lactic acid that reacts with the baking soda/powder. That reaction is necessary for the pancakes to rise and have a fluffy texture! A lot of almond milks are watered down and don't have enough protein to "curdle" very well. The only one I've had good results with is Whole Foods brand of almond milk.
6. I prefer to make these with coconut oil but I've some reviewers that have made them without and had good results. Just keep in mind they are more prone to sticking to the pan if they're oil-free so you should be willing to experiment if you leave it out. 

Nutrition

Calories: 139kcal, Carbohydrates: 20g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 228mg, Potassium: 178mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2471IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 1mg

Course: Breakfast

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!