Simple and delicious pumpkin pancakes in a snap! Gluten-free, vegan, and single-serve, these pancakes are healthy and make a perfect seasonal breakfast recipe any day of the week!

***This post has been updated in April 2016. Original writing stands***

Hey there! How has your week been, it’s almost over and time for the weekend! I just wanted to pop in a share that Pumpkin Pancake recipe I mentioned on Monday. And if you aren’t loving anything about this week, well these pancakes will quickly change that, you’ll see. They brought a smile to my face last weekend and I am so ready to make them again this weekend! They were perfect fuel as well and filled me up for hours! If I have time though…Saturday I am taking an SAT II Literature (which is only an hour long, thank god!) and then Sunday is the Live Well Sports & Health Festival! I really would rather stay home and just do simple to-dos and prepare for the coming week on weekends. But sometimes having an event or quick outing makes the weekend seem a bit longer and I will take as much weekend as I can get! Okay, now the moment I know you are all on the edges of your seat for…

Pumpkin Pancakes

Pumpkin Pancakes

Simple and delicious pumpkin pancakes in a snap! Gluten-free, vegan, and single-serve, these pancakes are healthy and make a perfect seasonal breakfast recipe any day of the week!

• Author: Rebecca Pytell
• Yield: 1 1x
• Category: Breakfast
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1/3 Cup Bob’s Red Mill Gluten-Free All Purpose Flour
• 1/4 Cup Pure Pumpkin Puree
• 1/4 Tsp Baking Powder
• 5 Drops of Vanilla Stevia
• 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
• 1/2 Tsp Pumpkin Pie Spice (See Below for Recipe)
• 1/4 Tsp Cinnamon (plus more for topping!)
• 1/3 Cup Water
• Topping Ideas:
• Maple Syrup
• Protein Frosting: 1 TB of Vanilla Protein Powder + 2 TB Water (mixed)

Instructions

1. In a small mixing bowl combine the flour, baking powder, spice, and cinnamon, stir. Then add the pumpkin, stevia, and water, mix to combine.
2. Let the batter sit while you heat a pan over medium heat (wiped with coconut oil).
3. Once the pan is hot, pour half the batter onto the pan, cook for 3 minutes, flip once you see bubbles on the surface and the edges dry. Cook another 2 minutes and remove. Repeat for the other half of the batter.
4. Serve with your favorite pancake toppings!

Nutrition

• Serving Size: 1

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You do not understand how happy I am that these came out perfectly! I was waiting to just grab a bowl and heat up some pumpkin quinoa flakes instead. The last time I made pancakes it just did not work, two batches in the trash and a very frustrated, angry, and starving Rebecca was left to clean up the mess! But I think the secret is making them small so they cook quick and you can flip them with out having the uncooked part get in the way. I also wish pancakes were quicker. I can only ever make them on the weekend when I don’t have to get ready for school, bummer. Although I know many people like to make a large batch and freeze them, I am just worried about freezing gluten-free/vegan cakes and the texture that will result when microwaved from frozen.

I also ran out of PP spice the other day and was going to pick some McCormick up when I went to the grocery. But then I saw the price…$6.48 for a tiny bottle! No way. I knew I had all the spices to make my own and an empty bottle to put it in so that’s what I did. So much more economical!

Homemade Pumpkin Pie Spice

Pumpkin Pancakes

Easy as 1, 2, 3! Make your own pumpkin pie spice mix to bring the best flavor to the season!

• Author: Rebecca Pytell
• Yield: 30g 1x
• Category: Spice Mix
• Cuisine: American

Scale 1x2x3x

Ingredients

• 2 TB Cinnamon
• 1 TB Ginger
• 1 Tsp Nutmeg
• 1 Tsp Allspice
• 3/4 Tsp Cloves

Instructions

1. Measure out each spice and place in a mixing bowl. Whisk to combine.
2. Use a funnel and fill a bottle (I just used my empty 1.12oz (31g) McCormick bottle) with your spice!

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So tell me:

+ Have any pancakes horror stories?

+ Do you make big batches and freeze them for during the week? I guess I can always try and see how it works, now that I have a perfect recipe!

+ Pancakes or Waffles? I have never made waffles from scratch, but I do know we have an old waffle iron in the back of one of our cabinets. That will be my next experiment because I could go for a good pumpkin waffle 😉

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