Vegan, Gluten-Free Pumpkin Pancakes
We’re a mother-daughter team who make delicious, anti-inflammatory recipes to make you feel great!
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Vegan, Gluten-Free Pumpkin Pancakes
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1 flax egg
Flax Egg
1/2 cup
Canned Pumpkin Puree
1/4 cup
Coconut Sugar
2 tablespoons
Melted Coconut Oil
1 flax egg
Flax Egg
1/2 cup
Canned Pumpkin Puree
1/4 cup
Coconut Sugar
2 tablespoons
Melted Coconut Oil
1 teaspoon
Pure Vanilla Extract
1 tablespoon
Apple Cider Vinegar
1 cup
Non-Dairy Milk
1 teaspoon
Pumpkin Pie Spice
1 teaspoon
Cinnamon
1/4 teaspoon
Salt
1 cup (on the blog)
Gluten Free Flour Blend (we recc our flour blend)
1 tablespoon
Baking Powder
1/4 cup
Dairy-Free Chocolate Chips (Optional)
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Add all dry ingredients to a bowl and mix well.
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Add all wet ingredients to a second bowl and mix thoroughly.
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Don’t forget the pumpkin too :)
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Add wet mix to dry mix and stir until combined.
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Heat skillet on medium-low, then add oil to the pan so your pancakes don’t stick!
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Add in 1/4 cup pancake mix per pancake to the pan.
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Optional: add dairy-free chocolate chips to each pancake! Cook slowly, about 4 min each side.
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After 4 min, flip each pancake! Extra points if you flip them in the same original spot 😉
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Serve with maple syrup and any other desired toppings! Makes about 8 pancakes total.
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Turkey “Sausage” Egg Casserole
Cranberry Ginger Smoothie
Salad Topper Crunch
Josey Baker’s Adventure Bread
Made with Jumprope