Our dairy free and gluten free Pumpkin Spice Pancakes combine the slight sweetness of brown sugar with the warmth of pumpkin pie spice. Top this with melty dairy free butter and maple syrup for the perfect fall breakfast!Makes 12-14, 4-inch pancakesGluten free, vegan; Free of: dairy, eggs, soy, tree nuts, peanuts based on our ingredients
Preheat your non-stick griddle (if using an electric griddle, set it to 350). If using a pan, preheat the pan over medium-low heat as you prepare your batter.
Whisk together the gluten free flour, sugar, baking soda, baking powder, and salt (if you're using) in a batter bowl.
In a separate bowl, whisk together the rice milk (or other dairy free milk), pumpkin, melted dairy free butter, vinegar, and vanilla.
If you're using melted dairy free butter, make sure to warm up your rice milk a little bit to keep the DF butter melted as you mix it into the batter. If you add melted DF butter to cold rice milk it will immediately solidify into lumps.
Whisk the liquid ingredients into the dry ingredients and pour the batter by 1/4 or 1/3 cupfuls onto the griddle or pan and cook on each side until lightly browned on each side. Remove to a cooling rack until all the pancakes are cooked.
Serve warm with your favorite dairy free butter and pure maple syrup, apple butter, or pumpkin butter!
* The vinegar and dairy free milk together create a dairy free version of buttermilk for these pancakes.For sugar free pancakes, use unsweetened dairy free milk and replace the sugar with Stevia or Swerve.Nutrition info is for 1 pancake and does not include additional dairy free butter or maple syrup added to the pancakes.