Vegan Coconut Flour Pumpkin Pancakes (Oil-free, Grain-Free)

Dig in to a stack of vegan coconut flour pumpkin pancakes for breakfast or brunch! They are oil-free, grain-free and nut-free, but, above all, delicious!

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Despite what the calendar says, it does not feel like we are anywhere close to fall here in Texas. Today was in the mid-80s, I am still wandering around in shorts, tank tops, and flip flops, and visits to the pool remain daily events.

Nonetheless, I am craving all of my favorite fall flavors. Especially pumpkin.

I could not bring myself to turn on the oven this morning, so I settled for an electric griddle and made a pumpkin-spice scented superfood breakfast: Vegan Coconut Flour Pumpkin Pancakes.

If you are nervous about baking with coconut flour, give these pancakes a try. They are as easy to make as pancakes from the box.

Recipe Benefits

• Vegan (dairy-free, egg-free)
• Oil-free (i.e., no coconut oil, no vegetable oil, no butter)
• Grain-free
• Gluten-free
• Nut-free
• High in fiber
• Quick & easy to make

Ingredients for Pumpkin Coconut Flour Pancakes

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• plain, non-dairy milk (e.g., almond milk, soy milk, hemp milk)
• canned unsweetened pumpkin puree
• maple syrup (options for other sweeteners are included in the recipe notes)
• vanilla extract
• chickpea flour
• coconut flour
• pumpkin pie spice (or pinches of ground cinnamon, nutmeg, cloves, and/or or ginger)
• baking powder
• salt
• Optional: maple syrup for serving

Pumpkin is loaded with antioxidants, so go ahead, eat a small stack of these healthy pumpkin pancakes. It is high in fiber, too, as is coconut flour, so that small stack  will keep you satisfied all morning long.

How to Make Vegan Coconut Flour Pumpkin Pancakes

Note that the complete directions are also in the recipe card below.

• In a large bowl, whisk the nondairy milk, pumpkin puree, maple syrup and vanilla until well-blended.
• In a medium bowl, whisk the dry ingredients: chickpea flour, coconut flour, pumpkin pie spice, baking powder and salt until blended.
• Add the flour mixture to the wet ingredients, whisking until blended. Let stand for 1 minute (batter will thicken).
• If the batter looks thicker than regular pancake batter add a little bit more milk, or water.
• Heat a nonstick griddle or nonstick skillet over medium-low to medium heat.
• Pour batter by 1/4-cup (60 mL) amounts onto griddle or skillet, spacing 2 inches (5 cm) apart. Cook for 2 to 3 minutes until a few bubbles appear on top.
• Flip pancakes and cook for 1 to 2 minutes longer until cooked through. Repeat with remaining batter.Serve warm, with additional maple syrup, if desired.

Tip: Keep the Heat Medium to Medium-Low

One word of caution as you make these otherwise easy pancakes: keep the heat to medium, or even medium low heat. If the heat is too high, these will scorch pretty quickly. But if the heat is kept to medium or lower, they will be light, fluffy and perfectly browned at the edges.

FAQ

• How Should I Store the Vegan Coconut Flour Pumpkin Pancakes? The pancakes will stay fresh in an airtight container in the refrigerator for up to 5 days. Allow the pancakes to cool to room temperature before storing. Cool the pancakes on a wire rack to prevent condensation.
• Can you Freeze the Pancakes? Yes! To freeze these pancakes prepare them as you would for storing them in the refrigerator (see above), and place the container in the freezer for up to three months. When ready to reheat, place the pancakes on a plate and microwave for 30-60 seconds, or until warm.
• Is there a Substitute for the Chickpea Flour? Yes. You can use 1 cup of an all-purpose gluten-free flour blend in place of the chickpea flour. Alternatively, check out some of my other gluten-free pancakes on the site, such as my 4 Ingredient Millet Flour Pancakes.
• Is there a Substitute for Maple Syrup? Yes. An equal amount of coconut sugar, brown sugar, brown rice syrup or agave nectar can be used in place of the maple syrup.

Enjoy!

Related Recipes

• Vegan Oat Blender Pancakes (Gluten-Free, No Bananas)
• Vegan Sheet Pan Pancake {gluten-free, 5 ingredients)
• Fluffy Millet Pancakes (Oil-free, Vegan, GF)
• Blueberry Maple Baked Pancake (Vegan, Grain-free)
• Vegan Chickpea Flour Pancakes (3-ingredients, Grain-free)

Related Recipes

• Vegan Oat Blender Pancakes (Gluten-Free, No Bananas)
• Vegan Sheet Pan Pancake {gluten-free, 5 ingredients)
• 3-Ingredient Vegan Oat Pancakes {Gluten-Free, Oil-Free}
• Vegan Chickpea Flour Pancakes (3-ingredients, grain-free)
• Blueberry Maple Baked Pancake {vegan, made w/ chickpea flour}

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5 from 9 votes

Vegan Coconut Flour Pumpkin Pancakes (oil-free, GF)

By: Camilla

Delicious vegan coconut flour pumpkin pancakes make a perfect breakfast! They are oil-free, grain-free, gluten-free & nut-free.

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 12 pancakes

Ingredients 

1x2x3x

• ▢ 1.33 cups plain non-dairy milk, (e.g., hemp milk, soy milk, coconut milk)
• ▢ 1/2 cup canned unsweetened pumpkin puree
• ▢ 2 tablespoons maple syrup, see options below
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup chickpea flour
• ▢ 1/4 cup coconut flour
• ▢ 1.5 teaspoons pumpkin pie spice, or cinnamon
• ▢ 1.5 teaspoons baking powder, (certified gluten-free, as needed)
• ▢ 1/4 teaspoon salt
• ▢ Optional: maple syrup for serving

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• In a large bowl, whisk the nondairy milk, pumpkin puree, maple syrup and vanilla until well-blended.
• in a medium bowl, whisk the chickpea flour, coconut flour, pumpkin pie spice, baking powder and salt until blended.
• Add the flour mixture to the pumpkin mixture, whisking until blended. Let stand for 1 minute (batter will thicken). If the batter looks thicker than regular pancake batter add a little bit more milk, or water.
• Heat a nonstick griddle or nonstick skillet over medium heat.
• Pour batter by 1/4-cup (60 mL) amounts onto griddle or skillet, spacing 2 inches apart. Cook for 2 to 3 minutes until a few bubbles appear on top. Flip pancakes and cook for 1 to 2 minutes longer until cooked through. Repeat with remaining batter.
• Serve warm, with additional maple syrup, if desired.

Notes

Chickpea flour option: An equal amount of all-purpose gluten-free flour blend can be used in place of the chickpea flour.

Maple Syrup Option: An equal amount of coconut sugar, brown sugar, brown rice syrup or agave nectar can be use din place of the maple syrup.

Storage: The pancakes will stay fresh in an airtight container in the refrigerator for up to 5 days. Allow the pancakes to cool to room temperature before storing. Cool the pancakes on a wire rack to prevent condensation. To freeze, place the container in the freezer for up to three months. When ready to reheat, place the pancakes on a plate and microwave for 30-60 seconds, or until warm.

Nutrition

Serving: 1pancake | Calories: 62kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 127mg | Fiber: 2g | Sugar: 5g

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