Gluten Free Pumpkin Pancakes

These amazing pancakes are gluten free and have no dairy. These Gluten Free Pumpkin Pancakes are flavored with puree and warm spices.
Course Breakfast
Cuisine Gluten free, Pancakes, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Feed Your Soul Too


  • 1 Cup Pumpkin Puree
  • 1/2 Cup Coconut Milk
  • 2 Tbsp Coconut Oil melted
  • 1 Tbsp Lemon juice
  • 1 Tsp Vanilla
  • 1 Cup Oat flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Vietnamese Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Allspice
  • 1/4 Tsp Fresh Nutmeg


  1. In a small mixing bowl, stir together the pumpkin puree, coconut milk, coconut oil, lemon juice, and vanilla. 

    In a medium bowl, whisk together the oat flour, baking soda, baking powder, salt and spices.

    Pour in the wet ingredients into the dry ingredients. Mix gently until combined. Do not overmix! 

    Heat your electric griddle to 350 degrees Fahrenheit. Spray the surface with coconut oil cooking spray. 

    Once the surface is at temperature, pour ΒΌ cup of batter onto the pan. Let the pancake cook for about 3 minutes. Bubbles should begin to form around the edges of the pancake.

    Once the underside is lightly golden, flip it with a spatula and cook for another 2 minutes or so, until golden brown on both sides. 

    Serve the pancakes immediately topped with pomegranates.


Recipe Notes

I pulled the recipe from these 2 sites: 

Vegan Recipe -

With eggs -