Delicious and flavorful gluten-free pumpkin pancakes are the perfect fall breakfast! These can be made vegan as well with a non-dairy milks and butter!
Preheat a flat top griddle or a pancake pan to medium heat.
In a medium bowl, whisk milk, pumpkin purée, vanilla extract and agave syrup together.
1 cup pumpkin puree, 1 3/4 cups non dairy milk, 1 tsp Vanilla Extract, 2 tbsps agave syrup
Add flour, baking powder, baking soda and pumpkin pie spice with the milk mixture.
2 cups gluten free all purpose flour, 1/2 tbsp baking powder, 1 tsp baking soda, 1 tsp pumpkin pie spice
Whisk until you get a smooth batter.
Chill in the refrigerator for 5 minutes.
You will need 1/4 cup batter to make 1 pancake. Cook pancakes until bubbles pop out and edges are dry.
Turn pancakes and cook on the other side until light golden brown. If you don't have a pancake machine, you can use a non-stick pan grease with a bit of coconut oil.
Serve with blueberries, agave syrup, butter and pumpkin seeds as toppings.
blueberries, agave syrup, butter, pumpkin seeds
Notes
You can store cooked pancakes for up to 3 days in the refrigerator in an airtight container. This recipe can be made vegan by using non-dairy milk and butter.