Vegan Pumpkin Pancakes

These Modified AIP/paleo and Vegan Pumpkin Pancakes are soft, thick, fluffy and delicious! They’re grain-free, dairy-free, nut-free, and made with pumpkin pie spices for a warm and comforting Fall breakfast.

This post is sponsored by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.

Vegan Pumpkin Pancakes

It’s nearly Fall and the Pumpkin Spice season is already in full swing! I’m getting cozy and comfy, and celebrating the quintessential Fall flavor with my new Vegan Pumpkin Pancakes.

Unlike other paleo or vegan pumpkin pancakes that use oat flour or gluten-free all purpose flour, this recipe uses cassava flour so that it’s also grain-free and nut-free! This allergy-friendly pumpkin pancake recipe uses coconut sugar instead of brown sugar so it’s also refined sugar-free.

Pumpkin pie spices like cinnamon, nutmeg, and cloves comprise an aromatic, nut-free, homemade pumpkin spice mix and create a perfect balance of rich flavor, sweetness, and warm spice. Cream of tartar, baking soda, and apple cider give these fluffy pancakes some rise without baking powder, while creamy full-fat coconut milk makes these pancakes thick and moist, with the best texture. The flax egg contributes to the optimal, fluffy texture and is the ideal binder for these egg-free pancakes.

Like my Pumpkin Chocolate Chip Muffins, these pumpkin pancakes are delightful to enjoy on a cozy Fall morning with a warm cup of tea or coffee, or something caffeine-free like this Dandelion Chicory Latte. But they’re so amazing, you’ll want to have them all year round!!

Recipe Ingredients:

• Cassava flour – I used and recommend Bob’s Red Mill Cassava Flour
• Cinnamon
• Nutmeg
• Cloves
• Sea Salt
• Coconut Sugar
• Cream of Tartar
• Apple Cider Vinegar
• Baking Soda
• Coconut Milk – you’ll want to use canned full fat, additive free coconut milk. It’s creamy and thick, and the ingredients are only coconut and water.
• Pumpkin Puree – use the canned version for convenience just ensure it’s not pumpkin pie filling, or make your own pumpkin purée.
• Olive or Avocado Oil
• Flaxseed Meal or Ground Flaxseed

How to Make Vegan Pumpkin Pancakes:

1. First, mix flaxseed meal and water and set aside to congeal into flax ‘egg’.
2. Then, combine the dry ingredients in a large bowl. Make a well in the centre and set aside.
3. Next, in a separate bowl, combine coconut milk, pumpkin puree and oil and whisk together.
4. Combine wet ingredients to the dry ingredients. Do not overmix.
5. Then, gently fold in flax ‘egg,’ being careful not to over-manipulate the batter.
6. Finally, gently fold in the apple cider vinegar. Batter should be light and fluffy. Set aside for 5 minutes.
7. Preheat stove to low-medium heat. Add avocado or olive oil to skillet.
8. Scoop out about 1/3 cup batter and place into pan. Do not over-manipulate the batter.
9. Cook for about 2 minutes, then use a spatula to flip and cook pancakes for another 2 minutes on the other side.
10. Lastly, serve pancakes warm with toppings of your choice.

Expert Tips & Tricks

• Add in the apple cider vinegar right at the end and then gently fold it in. Batter should be extremely light and fluffy.
  • It’s really important not to overmix or manipulate the batter or the pancakes will be gummy. 
• Let the batter sit at least 5 minutes as instructed so that the flour can absorb the liquid ingredients. 
• Don’t spread out the batter too much in the skillet
  • Again, you want to avoid manipulating it as much as possible. Scoop out about 1/3 cup batter for pancakes about 3.5 inches wide. 
• Cook on low-medium heat for about 2 minutes per side. High heat won’t cook these in the same way.
  • I cook mine on my gas stovetop at between 3-4/10 for 2 ish minutes per side and they come out perfectly! 
• You must use full fat coconut milk from a can, or this recipe won’t work.
  • The full-fat is key to the texture. When you use boxed or lite coconut milks or other dairy-free milks like almond milk that are thinner and watery, you will not get the necessary fat content you need for the desired texture of these dairy-free pancakes.
  • Pro Tip: Full-fat coconut milk from a can will likely separate because it isn’t filled with any gums, stabilizers or preservatives. To recombine, pour the coconut milk into a pot and heat it on the stove. Whisk together before using it in the recipe.

Optional Toppings & Variations

These pumpkin pancakes are so full of flavor as is, and you can get as creative as you’d like with your toppings.

Feel free to fold in a handful of dairy-free chocolate chips or carob chips, or melt the chips and drizzle on top for chocolate sauce or carob sauce. Try them with a sprinkle of cinnamon or some more of the pumpkin spice mix, some fresh fruit like sliced bananas, a pat of soft vegan butter or drizzle with some maple syrup, honey, or coconut butter. Add a dollop of coconut whipped cream from my AIP frosting post for an extra indulgent treat!

I enjoy these with some greens or fruit and with bacon, turkey bacon or these Maple Breakfast Sausages.

Storage Instructions

Refrigerator: Store any leftovers in a sealed container in the fridge for up to 3 days. Reheat before serving either in the microwave or in a frying pan on the stovetop.

Freezer: You can batch cook these pumpkin pancakes and freeze them so that you have a quick and delicious breakfast on hand. Store them in a resealable freezer bag or freezer safe container for up to 3 months. I recommend putting a piece of parchment paper between each pancake for easy removal. You can thaw them in the fridge overnight. Pop them in the toaster for a couple minutes to reheat. Microwave works too!

Frequently Asked Questions

Can I make these paleo pumpkin pancakes Core AIP Elimination phase compliant?

I haven’t had success making a version of these pancakes that complies with the Core AIP version of the AIP diet that’s as fluffy and light as these Modified AIP-compliant pumpkin pancakes. Gelatin won’t work as a sub for the flax egg here, unfortunately. For the best Core AIP pancakes that are super easy to make and absolutely delicious, try my AIP Banana Pancakes.

Can I substitute the flax egg for a regular egg?

I have not tested with a regular egg myself but would guesstimate one small egg could work.

If you try these Paleo Vegan Pumpkin Pancakes, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

Craving more Paleo Pumpkin treats? Try these:

• Paleo/AIP Pumpkin Pie
• Vegan Pumpkin Scones
• Grain-free Pumpkin Banana Muffins
• Pumpkin Spice Gummies
• AIP Pumpkin Cold Brew
• Pumpkin Spice Cake Donuts
• Check out my delicious Pumpkin Panna Cotta in my AIP Holiday Eats eBook

You might also enjoy these other Grain-free, Paleo Pancake recipes:

• Vegan, Paleo/AIP Banana Pancakes
• Easy Vegan, AIP/Paleo Crepes
• AIP Tray Baked Pancakes
• Butternut Squash Latkes
• AIP Sourdough Pancakes

Here are some other egg-free, paleo breakfast recipes you’ll love:

• AIP Sweet Potato Hash with Bacon & Kale
• AIP Breakfast Recipe Roundup

Vegan Pumpkin Pancakes Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Nicole Charles
• Total Time: 40 minutes
• Yield: 10–11 1x
• Diet: Vegan

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Description

These Vegan Pumpkin Pancakes are soft, thick, fluffy and delicious! They’re paleo, egg-free and nut-free, and made with pumpkin pie spices for a warm and comforting Fall breakfast.

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Ingredients

Units USM Scale 1x2x3x

• 2 TBSP flaxseed meal
• 6 TBSP water
• 1 1/2 cups Bob’s Red Mill Cassava Flour
• 1 TBSP cream of tartar
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of cloves
• 3/4 tsp sea salt
• 2 TBSP coconut sugar
• 2 cups full fat, additive free coconut milk (from a can)
• 1/2 cup pumpkin puree
• 2 TBSP olive or avocado oil (plus more for cooking pancakes)
• 2 TBSP apple cider vinegar

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Instructions

1. In a small bowl combine flaxseed meal and water and set aside to congeal into an “egg.”
2. In a large bowl, combine cassava flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, sea salt and coconut sugar. Make a well in the centre of the bowl and set aside.
3. In a separate bowl combine full fat coconut milk, pumpkin puree and oil and whisk together. 
4. Add the wet ingredients to the dry ingredients and mix until just combined. DON’T OVERMIX.*
5. Gently fold in flax egg, being careful not to over-manipulate the batter.*
6. Finally, gently fold in the apple cider vinegar, once again, being careful not to overmix. Batter should be very light and fluffy. Set aside for 5 minutes. 
7. Preheat stove to low-medium and add avocado/olive oil as desired. 
8. Once batter has rested and skillet is hot, scoop out approximately 1/3 cup batter and place into pan. Don’t over-manipulate it or flatten it out too much. Pancakes should be about 3-3.5 inches wide. 
9. Cook 2ish minutes per side.
10. Serve warm with toppings of your choice. 

Notes

*Do not overmix or over-manipulate the batter at any point as it will result in gummy-textured pancakes.

• Prep Time: 20 minutes
• Cook Time: 20
• Category: Breakfast/Brunch
• Method: Stovetop
• Cuisine: American