Gluten-Free Vegan Pumpkin Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with oats and pumpkin, seasoned with warm fall spices and drizzled with maple syrup. A naturally sweetened breakfast that tastes indulgent but comes together in under 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup almond milk (or dairy-free milk of choice)
- ½ teaspoon apple cider vinegar
- 1 cup (96g) gluten-free rolled oats
- ⅓ cup pumpkin puree
- 2 tablespoons pure maple syrup
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- To serve: coconut whipped cream (pure maple syrup, chocolate chips, fruit, and/or nut butter)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 14mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 52mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 14MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.