Vegan Paleo Pumpkin Spice Pancakes

These Paleo Vegan Pumpkin Spice Pancakes are soft, thick, fluffy and delicious! They’re grain-free, dairy-free, nut-free, and made with a homemade pumpkin spice mix 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 Paleo Pumpkin Spice Pancakes.

Unlike other vegan or paleo pumpkin pancakes, this recipe uses cassava flour so that it’s also grain-free and nut-free! This refined sugar-free and allergy-friendly version is also dairy-free and gluten-free.

These paleo and vegan pumpkin pancakes are bursting with rich flavor from the homemade pumpkin spice blend. They’re moist and thick, and have a perfect balance of sweetness and warm spice.

They’re 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!!

Here’s what you’ll need to make these Vegan Paleo Pumpkin Spice Pancakes:

• Cassava flour – I used and recommend Bob’s Red Mill Cassava Flour
• Cinnamon, Nutmeg & Cloves – these aromatics comprise the homemade, nut-free pumpkin spice blend and create a perfect balance of spice, warmth and flavor
• Sea Salt – I always add salt to balance the sweetness
• Coconut Sugar – the unrefined sweetener in this recipe
• Cream of Tartar, Apple Cider Vinegar & Baking Soda – to give the pancakes a bit of rise
• 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 – I used canned puree for convenience and because of its smoothness – just ensure that it’s not pumpkin pie filling and that pumpkin is the only ingredient
• Olive or Avocado Oil – the fat in this recipe, along with the coconut milk
• Flaxseed Meal or Ground Flaxseed + Water – to make your flax “egg” which is used as a binder in this egg-free recipe

How to Make these Egg-free Paleo and Vegan Pumpkin Pancakes with Cassava Flour:

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 per side.
10. Lastly, serve pancakes warm with toppings of your choice.

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Tips for making grain-free, egg-free pumpkin spice pancakes with the best texture

• 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 that are thin and watery, you will not get the necessary fat content you need for the desired texture of these vegan paleo 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.

Vegan Paleo Pumpkin Spice Pancakes FAQs

Can I make these Paleo Pumpkin Pancakes AIP elimination stage compliant?

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

should i use canned or fresh pumpkin puree?

I used canned pumpkin puree for ease and convenience but 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.

what toppings can i use?

These pumpkin spice pancakes are so full of flavor as is, and you can get as creative as you’d like with your toppings. Try them with a sprinkle of cinnamon or some more pumpkin spice, some fresh fruit like sliced bananas, or drizzle with some maple syrup, honey, or even coconut butter.

what do i serve with these paleo and vegan pumpkin spice pancakes?

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.

how do i store these pancakes?

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.

can i freeze them?

Yes! You can batch make these pumpkin spice 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!

If you try these Vegan Paleo Pumpkin Spice 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

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