Imagine waking up to the warm, inviting aroma of pumpkin spice and freshly cooked griddle cakes that not only tantalize your taste buds but also respect your dietary needs. These gluten-free and vegan pumpkin bread griddle cakes are about to revolutionize your breakfast routine, offering a perfect blend of seasonal comfort and nutritious indulgence that will make you forget all about traditional pancakes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour blend
- 1/2 cup pumpkin puree
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup maple syrup
- 1 cup almond milk
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the gluten-free flour blend, baking powder, cinnamon, and nutmeg. Whisk together until the dry ingredients are well mixed and there are no lumps.
- In a separate bowl, mix the pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract. Stir until fully combined and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
- Preheat a non-stick griddle or skillet over medium heat. If necessary, lightly grease the surface with a small amount of coconut oil.
- Once the griddle is hot, pour about 1/4 cup of the batter onto the griddle for each cake. Use the back of a spoon to gently spread the batter into a round shape if needed.
- Cook the griddle cakes for about 3-4 minutes on one side, or until bubbles start to form on the surface and the edges look set. Carefully flip the cakes and cook for an additional 2-3 minutes on the other side, or until golden brown.
- Remove the cooked cakes from the griddle and keep them warm in a low oven while you repeat the process with the remaining batter.
- Serve the pumpkin bread griddle cakes warm, drizzled with additional maple syrup or topped with your favorite vegan butter or nut butter.
Tips
- Temperature is Key: Ensure your griddle is at medium heat to prevent burning and achieve that perfect golden-brown color.
- Don't Overmix: Gently fold your wet and dry ingredients to maintain a light, fluffy texture. Overmixing can lead to dense, tough griddle cakes.
- Let Batter Rest: Allow the batter to sit for 2-3 minutes before cooking to help the gluten-free flour blend absorb moisture and improve consistency.
- Use a Measuring Cup: Pour batter using a 1/4 cup measure for uniform, Instagram-worthy griddle cakes.
- Watch for Bubbles: The classic pancake trick of waiting for bubbles to form on the surface before flipping works perfectly with these pumpkin griddle cakes.
- Keep Warm: If cooking in batches, place cooked cakes in a low-temperature oven (around 200°F) to maintain warmth and softness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 0mg
