These vegan pumpkin pancakes are perfect for a fancy Fall brunch! Packed with pumpkin spice flavor and easy to make in just 20 minutes. Gluten-free too.
Add the pumpkin purée, almond butter and plant based milk to a mixing bowl and whisk together thoroughly.
Add the oat flour, all purpose gluten-free flour, salt, baking powder and coconut sugar. Mix together using a spatula.
Heat a non-stick frying pan over a medium-high heat. Pour in around 2-3 tbsp batter per pancake and cook for 2-3 minutes, until crispy and golden around the edges. Cook for a further minute on the other side.
Serve with extra almond butter and other toppings of your choice.
Notes
These pancakes keep in the fridge in an airtight container for 4-5 days. You can also freeze them for up to 2 months. Reheat either in the microwave or in the toaster, and serve as normal.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!