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.
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!!
- Cassava flour – I used and recommend Bob’s Red Mill Cassava Flour
- 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
- Olive or Avocado Oil
- Flaxseed Meal or Ground Flaxseed
How to Make Vegan Pumpkin Pancakes:
- First, mix flaxseed meal and water and set aside to congeal into flax ‘egg’.
- Then, combine the dry ingredients in a large bowl. Make a well in the centre and set aside.
- Next, in a separate bowl, combine coconut milk, pumpkin puree and oil and whisk together.
- Combine wet ingredients to the dry ingredients. Do not overmix.
- Then, gently fold in flax ‘egg,’ being careful not to over-manipulate the batter.
- Finally, gently fold in the apple cider vinegar. Batter should be light and fluffy. Set aside for 5 minutes.
- Preheat stove to low-medium heat. Add avocado or olive oil to skillet.
- Scoop out about 1/3 cup batter and place into pan. Do not over-manipulate the batter.
- Cook for about 2 minutes, then use a spatula to flip and cook pancakes for another 2 minutes on the other side.
- 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!
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
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.
I used canned pumpkin puree for ease and convenience, just ensure that it’s not pumpkin pie filling and that pumpkin is the only ingredient. You could also make your own pumpkin puree if you prefer! I like using the “sugar pumpkin” or “pie pumpkin” variety. Roast your pumpkin in the oven and then scoop out the flesh and blend in a food processor until smooth.
I have not tested with a regular egg myself but would guesstimate one small egg could work.
To have a balanced meal, I recommend serving with some greens or fruit, and with a protein like bacon, turkey bacon or these Maple Breakfast Sausages.
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