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stack of vegan paleo pumpkin spice pancakes

Vegan Pumpkin Pancakes Recipe

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5 from 2 reviews


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.


Units Scale


  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. 


*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