Gluten Free Pumpkin Pancakes with Peanut Maple Sauce – Sponsored by iHerb

/Gluten Free Pumpkin Pancakes with Peanut Maple Sauce – Sponsored by iHerb

Gluten Free Pumpkin Pancakes with Peanut Maple Sauce – Sponsored by iHerb

These gluten free Pumpkin Pancakes are moist and fluffy and best of all are oil free!

Served with a peanut maple and vanilla spiced sauce… this is the ultimate vegan breakfast recipe!

NOTE: Thank you to iHerb for sponsoring this recipe and supplying the delicious ingredients used in the video above. Get 10% off your first iHerb order with code CSL358: www.iherb.com/?rcode=CSL358

Pumpkin Pancakes with Peanut Maple Sauce!
Servings Prep Time
10 - 12Pancakes 5Minutes
Cook Time
Votes: 5
Rating: 4
You:
Rate this recipe!
20Minutes
Print Recipe
vegan pumpkin pancakes recipe
Servings Prep Time
10 - 12Pancakes 5Minutes
Cook Time
Votes: 5
Rating: 4
You:
Rate this recipe!
20Minutes
Print Recipe
vegan pumpkin pancakes recipe
Ingredients
Servings: Pancakes Units:
Instructions
Peanut Maple Sauce
  1. Begin by making your sauce first. Combine all sauce ingredients in a screw top jar and shake until combined into a thick syrup. Note: Add a touch of boiled kettle water if you want it thinner.
Pumpkin Pancakes
  1. Place flour, tapioca starch and baking powder in a large mixing bowl. Stir together so dry ingredients are well combined.
  2. Combine remaining pancake ingredients in a separate mixing bowl.
  3. Pour wet ingredients into the dry and whisk thoroughly until you have a smooth batter.
  4. Let the mixture sit for 5 to allow it to aerate. This will give you fluffier pancakes!
  5. Heat a non-stick pan to medium heat and when ready, place about 1/4 cup worth of batter into the pan (I like to use a large ice cream scoop for this). Once bubbles form on top, turn over for another minute or so until cooked through.
  6. Repeat until all batter has been cooked. NOTE: You may need to turn the heat down to low so the pancakes don't start to burn. Vary as needed so they cook through evenly.
  7. Serve and top with the Peanut maple sauce, and any other toppings you like!
Recipe Notes

To make your own pumpkin spice mix: combine 1/2 tsp cinnamon, 1/2 tsp ginger and 1/2 tsp nutmeg + pinch of ground cloves.

NOTE: Thank you to iHerb for sponsoring this recipe and supplying the delicious ingredients used in the video above.

Get 10% off your first iHerb order with code CSL358: www.iherb.com/?rcode=CSL358

Here are the ingredient links to the products I used in this recipe and showed in the video demo at the top of this recipe page:

Farmer's Market Foods, Organic Pumpkin Pie Mix

Frontier Natural Products, Pumpkin Pie Spice

Celtic Sea Salt, Light Grey Celtic, Vital Mineral Blend

Coombs Family Farms, Organic Maple Syrup

Simply Organic, Madagascar Pure Vanilla Extract

Bell Plantation, PB2, Powdered Peanut Butter

Bob's Red Mill, 'Sweet' White Sorghum Flour, Gluten Free

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By |2018-06-06T08:58:10+00:00December 2nd, 2016|Recipe|11 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

11 Comments

  1. Carol December 7, 2016 at 6:07 pm - Reply

    Is there a video with this, Anja?
    Thanks,
    Carol

    • Anja December 13, 2016 at 11:57 am - Reply

      Yes, just fixed it and it is now showing. Thanks for letting me know Carol.

  2. Stealth December 13, 2016 at 9:40 am - Reply

    Thank you for your Youtube videos and website. About three and a half years ago I went Paleo and must say I lost over twenty pounds with some help from the gym as well. I decided to go 100% WFPB Whole Foods Plant based starting 2017, because one I want to get to another level of fitness and two, I want to lower my LDL from 105 to under 50 and researched that staying away from SOS Salt, Oil and Sugar as well as all animal protein will accomplish that goal. In the meantime I’ve already started gearing up for the transition and made your cauliflower rice recipe twice and the flavor was amazing. Thanks again for listening.

    Stealth

    • Anja December 13, 2016 at 11:50 am - Reply

      I’m sure the change will do wonders for you. Be sure to check out http://www.nutritionfacts.org, as well as Dr Neal Barnard and Dr John McDougall!

  3. Nina January 10, 2017 at 1:26 am - Reply

    Hi Anja, can you use all purpose flour instead of Sorghum flour ? Would you still use the same amount of Tapioca starch and baking powder? Thanks.

    Finally, do you know if your latest cookbook is going to feature on Amazon UK? The other books are on the site but unfortunately are only avaulabke as Kindle editions.

    • Anja May 19, 2017 at 11:08 am - Reply

      Yes all purpose flour should work fine, sorghum is good if you want gluten free. If you find the mixture is slightly runny just add a little bit of extra all purpose flour. You can keep the remaining ingredients the same. My latest cookbook is not on kindle yet. But it should be on there soon.

  4. Moira March 4, 2017 at 6:32 pm - Reply

    Anja, I tried these today but had to add more soy milk. My American pumpkin looked much more thicker than yours so maybe not as moist. I got the batter like consistency but they didn’t come out like yours. I’ve made many types of pancakes but this just seemed a thicker consistency. I tried 3 different cooking pans to find the one that worked.
    I got 3 pancakes total which I shared with my husband with some organic Vermont maple syrup. Not bad. I’ll retry again soon to see if I can get them looking like a round pancake 🙂
    Tks for sharing.

    • Anja May 18, 2017 at 7:02 pm - Reply

      Not sure why they didn’t work for you. Did you use the imperial measurements?

      • Kim G August 12, 2017 at 9:38 pm - Reply

        I’m wondering if Moira used canned pumpkin instead of the pumpkin pie mix. Both are available here in the U.S., and there is a big difference in consistency and taste. While on the subject, I’m wondering what I’d need to do to convert canned pumpkin into a pumpkin pie mixture. This recipe looks so good! Can’t wait to try it!

        • Moira July 8, 2018 at 12:43 am - Reply

          Yes, you were right! I tried with Pumpkin pie mix and it worked. I also tried with the pumpkin and changed the recipe a little. In the end it worked. Delicious. Back in the USA now and it is much more easier to find products.
          About every 3-6 months we enjoy these. Thank you Anja!

  5. kelly rae June 14, 2017 at 5:27 am - Reply

    I had left over almond pulp from making almond milk so I used this, in quantity of 2 cups, (I had added a bit of shredded coconut and the zest of an orange. ) I followed the rest of the recipe but did not have pumpkin so I used same quantity of mashed banana. After 20 minutes of it sitting in the non stick pan and not doing anything much I tried to look at the bottom and it was stuck. Three pans later, no flippable pancake just mush 🙁 total failure. I even tried adding an egg (just starting to get into this type of cooking so I still have eggs, they are my favourite single food). Added more almond milk and the egg. Still no flipable pancake. Should I add some black berries into this delicious batter and bake it? How can I salvage thesenbeautiful ingredients? Any ideas? Just discovered you today and I am so keen to try out your recipes. Perhaps you can take my failure and bring about a new and wonderful success with these delicious ingredients!

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