Flourless Pumpkin Pancakes
These vegan pumpkin pancakes are thick, fluffy, and made without eggs or dairy! Full of delicious pumpkin flavor and completely flourless, these healthy pumpkin pancakes are a delicious breakfast sure to impress- Gluten free, too!
When it comes to sweet vegan breakfasts, I love making cinnamon rolls, baked oatmeal, and these flourless pumpkin pancakes.
Is there anything better than a huge stack of thick and fluffy pancakes topped with your favorite toppings? Not when it comes to breakfast foods. The only thing which may come close is flourless pancakes, but they are still in the same realm.
With weekend pancakes comes the association that they lead to a lazy, relaxing day ahead. What If I told you that you could enjoy fluffy pancakes regularly because they were healthy? These healthy pumpkin pancakes tick all the boxes. Not only that, but they were quick, easy, and fool-proof?
These pumpkin pancakes only require one bowl or one blender to whip up, proving to be an easy recipe. Depending on how hungry you are, they can serve up to three people, or aim for one then freeze the leftovers. They are also naturally gluten free, vegan, dairy free and sugar free!
How do you make pumpkin pancakes
The Ingredients
- Rolled oats– Blended rolled oats yield oat flour, which replaces the need for any flour whatsoever. You can also use quick cooking oats. As I wanted to keep this recipe gluten free, I used certified gluten free rolled oats.
- Pumpkin pie spice– A must for any pumpkin recipe! If you can’t find pumpkin pie spice, you can use a mix of cinnamon, nutmeg, cloves, and ginger.
- Baking powder– Gives the pancakes the fluffiness, especially when combined with the vinegar.
- Apple cider vinegar– When mixed with the baking powder, achieves a texture that replicates eggs. You can also use white vinegar.
- Pumpkin puree– Unsweetened pumpkin puree. You can also use the canned variety, just be sure it is not pumpkin pie filling.
- Maple syrup– Adds a little natural sweetness to the pancakes. You can also use agave nectar or coconut syrup.
- Milk of choice– Any plant based milk works, like almond milk or oat milk. You may need more than the recommended amount.
The Instructions
In a high speed blender or food processor, add all your ingredients and pulse until a thick batter remains. If your batter is a little too thick, add some extra milk. Let your batter sit for 5 minutes, to thicken. Heat a non-stick pan on medium heat, and once hot, pour 1/4 cup portions of the batter onto it. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further 3 minutes. Repeat until all the pancake batter is used up.
Tips to make the best pumpkin pancakes
- The pancake batter will be thick and smooth, but it wouldn’t be overly pourable. This is what is expected of this pancake batter. If you want thinner pancakes, you can add more milk.
- You’ll notice that this recipe includes a full tablespoon of baking powder. This isn’t a mistake, as it helps the pancakes become super fluffy. Be sure to use a good quality baking powder, as some tend to leave a metallic aftertaste.
- If you don’t have vinegar, you can also use lemon juice or orange juice.
- Fold through some chocolate chips or even nuts or seeds, to give it some added texture and flavor!
Storing and Freezing Pancakes
- To store: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store in the refrigerator for up to 7 days.
- To freeze: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.
- To reheat: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan.
More healthy pancake recipes to try
Watch how to make it
Flourless Pumpkin Pancakes (Vegan + GF)
Ingredients
- 1 cup rolled oats gluten free, if needed
- 1/2 tsp pumpkin pie spice can sub for a mix of cinnamon, ginger and cloves
- 1 tbsp maple syrup
- 1/2 cup pumpkin puree
- 1 tbsp baking powder
- 1 tbsp apple cider vinegar
- 1/4 cup milk of choice * See notes
- 1/4 cup chocolate chips Optional
Instructions
- Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
- Let the batter sit for at least 5 minutes, for the mixture to thicken.
- Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.
These look delicious! I just might eat the whole stack of pancakes (aka all three servings) 😀
If I already have oat flour, is it still a cup? Sorry if that is a silly question. ^_^
Not silly at all- Start with a full cup then slowly add a tablespoon or two if too thin 🙂
Amazing!!!
Can I use buckwheat flour? Instead of flakes? And if I’m not mistaken, the 1/2 cup pumpkin purée would be interchangeable for 1/2 cup applesauce or a ripe banana? Thank you and I can’t wait to try these!
You can use the flakes ground up 🙂 Sure thing!
I loved the consistency (I used the rolled oats), very tasty! One of the better vegan pancakes recipes I’ve found!!:)
🙂 Cheers, Sydney!
Thank you these were simple to make and tasted Great.
‘AMAZING pancakes!’..from 19 yr old son
🙂 Thanks so much for the positive feedback, Sarah! 🙂
as the recipe is written, how many pancakes does it make?
Depends on how big or small you make them- I can get 5 huge ones or 9-10 small ones.
Could I blend the ingredients and make the batter the night before to have the batter ready to cook in the morning?
Hi, I’m not a huge fan as I found it lost the fluffiness! Its’ better to pre-cook and freeze leftover portions 🙂
Is the calorie count for the whole recipie or one pancake?
what if I don’t have a nonstick pan?
Grease a normal pan 🙂
Very good taste. I needed to double the milk to achieve a batter.
🙂 Cheers, Colleen!
Do we use cooked quinoa for the quinoa option? Silly question..
Hi Alexandra! It is quinoa flakes, so the cereal style 🙂
Arman, I have loved your recipes over the years but this one was an epic fail for me. They didn’t ever cook (batter in the middle). The only variable when I made them was adding a half scoop of vanilla protein powder.
Hi Beth- This recipe won’t work with added protein powder 🙂
I adore the texture of these! The batch I made today (using rolled oats, maple syrup as the sweetener) had a hint of bitterness–any ideas how to cut that down? Otherwise a fantastic breakfast option.
Hi Edes! Double check the baking powder you use, some of the cheaper brands tend to be overly bitter 🙂
When doubling the recipe, do you double everything including the baking powder? My batter was quite thick so it didn’t get fluffy when cooked
Hi Kelly! For this, I’d keep the baking powder the same 🙂
How much baking powder would I use if I only needed to make one serving?
I’ve only made it as is.
I have made these pancakes twice and each time they have had a bitter taste. I have made sure that I have followed the recipe correctly. Has anyone else had this problem? I was wondering if the bitter taste is from the baking powder. Any suggestions would be very helpful.
Hi Kristin- I definitely reckon it’s the brand, some baking powders are extremely acidic and bitter 🙂