These pancakes are perfect for a fall morning, or for when you have half a can of pumpkin puree leftover that you don’t know what to do with! They are gluten & dairy free, too, so these pancakes are a crowd-pleaser and great for guests and picky eaters.
½ of a 15 oz. can of pumpkin puree
½ tsp baking powder
¼ tsp ground cinnamon
½ tsp pumpkin pie spice
¼ tsp salt
½ tsp pure vanilla extract
2 Tbsp vegetable oil
¼ cup maple syrup
¾ cup gluten-free flour (I like Bob’s Red Mill)*
¼ cup coconut milk
*For this recipe, be sure to use a kind of flour with xanthan gum to ensure that your pancakes turn out properly
In a large bowl, mix the following ingredients together until combined: pumpkin, syrup, eggs, oil, salt, spices, and vanilla.
Add flour and baking powder to the pumpkin mixture. The batter will be thick, but mix until well combined.
Add coconut milk to the mixture and stir until combined well.
Heat a greased pan (I like to use Earth Balance Buttery Spread).
Once the pan is hot, use a ⅛-¼ cup measure (or an ice cream scoop) to measure out batter on a hot pan.
When bubbles appear on the surface of the batter, or when the edges on the bottom begin to brown slightly, use a spatula to flip the pancakes over.
Cook for another minute or so, then remove from pan to plate.
Wait for pancakes to cool momentarily, and serve with maple syrup (we use Kirkland Organic Maple Syrup from Costco).