Simple Gluten Free & Dairy Free Pumpkin Pancakes

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Is it even Fall without Pumpkin Pancakes? These yummy gluten free and dairy free pancakes are spiked with the perfect amount of cinnamon and pumpkin spice to create a beautiful flavor combination you’re taste buds will be thanking you for!

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Here’s What You’ll Need For Gluten Free Pumpkin Pancakes:

  • All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
  • Oat flour
  • Cane sugar
  • Sea salt
  • Baking Powder
  • Pumpkin pie spice
  • Cinnamon
  • Vegan butter
  • Pumpkin puree
  • Cane sugar
  • Vanilla
  • Non-dairy milk (or normal milk)

How To Make The Perfect Pumpkin Pancake:

The key to the perfect gluten free pumpkin pancake is using the best gluten free all purpose flour. I used King Arthur’s all purpose gluten free flour and had great success. Each gluten free flour is made differently so if you use an alternate flour you may yield a different result.

To make the perfect round pancake you will want to set your stovetop burner to 2 or low/medium heat. Before adding the batter though you will want to rub the pan with butter or spray. I recommend melting the butter called for in this recipe and leaving the remainder of the butter (that doesn’t easily pour into the bowl with the other wet ingredients) on the pan.

From there, using a 1/4 cup, scoop the batter from the bowl onto the pan and let the pancake batter spread over the pan. The pancakes will spread to a circular shape by doing this, but you can also use the 1/4 cup and move it in a circular motion on top of the batter to shape it into more of a circle.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

It’s important to let the pancakes cook fully for 3-4 minutes on each side. You should see the tops puff up a bit and the edges get a bit darker.

These do not bubble as much as your typical buttermilk pancake but if you flip it every 3-4 minutes the pancakes should be fully cooked.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

How Long can I Keep These?

These pancakes can be kept for a max of 2 days in the fridge when stored in an airtight container. I do not advise leaving them out at room temperature for a long period of time as these are best served warm when paired with maple syrup or honey.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Are you searching for more Gluten Free Recipes? Checkout my latest recipes below:

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Simple Gluten Free & Dairy Free Pumpkin Pancakes

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 78 pancakes 1x
  • Diet: Gluten Free

Description

The simple Fall inspired gluten free fluffy pancakes you’ve been searching for!


Scale

Ingredients

Dry Ingredients

  • 4 TBSPs oat flour
  • 3/4 cup King Arthur’s gluten free all purpose flour (leveled with a knife)
  • 1 TBSP baking powder
  • 2 TBSP cane sugar
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup pumpkin puree
  • 1 large room temperature brown egg
  • 2 TBSPs vegan butter
  • 1 cup non-dairy milk
  • 1 1/8 tsp vanilla extract

Instructions

  1. Add all dry ingredients into a large bowl and combine thoroughly. Feel free to add more pumpkin spice if you would like a stronger pumpkin flavor. 
  2. Combine all wet ingredients except for the butter in a medium-sized bowl.
  3. Heat a skillet (of any size) over low to medium heat.
  4. Melt the 2 TBSPs of butter in the pan watching it closely to make sure it doesn’t burn. it shouldn’t take very long. When done, add the butter with the other wet ingredients. Leave a little butter left on the skillet to act as the oil/spray for cooking the pancakes.
  5. Add the wet to the dry and mix until there are no clumps in the batter and using a 1/4 cup scoop the batter onto the skillet and flip every 3-4 minutes. These will not bubble like buttermilk pancakes so watch them closely. They should puff up a bit and the edges should appear more stiff. 
  6. Continue this process until you get about 7-8 pancakes. Serve warm with honey or maple syrup and store in an airtight container in the fridge for a max of 2 days. 

Notes

*All nutrition that has been calculated is an estimate. 


Nutrition

  • Serving Size: 1 pancake
  • Calories: 116
  • Sugar: 4
  • Fat: 4
  • Carbohydrates: 17
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin, pancakes, pumpkin pancakes, gluten free pancakes, gluten free, dairy free pancakes, dairy free, breakfast

Vegan Peanut Butter Chocolate Glazed Donuts

Vegan Peanut Butter Chocolate Glazed Donuts

Oh baby, these gluten free donuts are moist and perfectly sweet, making them a great mid day snack or post-workout treat to pair with a protein shake since they contain only 6 grams of fat.

Before getting to the ingredients I need to stress the importance of using a donut pan for this. I recommend using a silicon one as I feel the batter doesn’t stick as much compared to tins. You could try to make this recipe using muffin tins but I can’t guarantee they will turn out as the batter may not rise enough to yield a full 6 muffins.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

Here’s What You’ll Need

  • All purpose gluten free flour
  • Cacao powder
  • Sweetener of choice (I chose Truvia baking blend but feel to choose whichever you like)
  • Unsweetened applesauce
  • Dairy-free milk
  • Vegan butter
  • Peanut butter
  • Powdered peanut butter (I used The Lion’s Choice Kit Kat kind as it had the crunchy topping on it)
  • Powdered sugar

For the most part, these can be whipped up at almost any time as these are ingredients you are likely to have on hand. My inspiration to make these actually came from me staring into my fridge and cupboards and sitting with an intense grin on my face contemplating what I could make…Eventually it came to me.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

This recipe will also be rather simple and straight forward to make as well since you will mainly be adding the wet to the dry ingredients. There is no fancy food processor or beaters involved, just.a good ol’ bowl, whisk, and some elbow grease.

Once the wet to the dry is added you will then load the batter into a ziplock bag and cut a small whole in it. After you will pipe the batter into the donuts and fill them all the way full. These will not rise very much so you want to get it as close to that top fill line as possible.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

While the donuts are baking away lets get to making that shiny bakery-style glaze!

Let’s Make the Glaze

Could a donut be complete without a signature glaze to complement its dense texture?

For this, all you’ll need is to mix the powdered sugar, powdered peanut butter, and milk together in a small bowl that will be big enough for dipping the donuts.

You may tweak the amount of powdered sugar the recipe calls for if you prefer a thicker icing so I would recommend increasing the powdered sugar by 2 Tablespoons. If you happen to add more milk you can also do this as well to make it less runny. I can confirm I have tested it and it has worked!

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

Once the donuts have cooled off for about 10 minutes, it’s time to lather them in the glaze.

Grab the donuts and dip them halfway in the icing and slightly turn them in a circle. Hold the donut above the bowl and let the excess icing drip for a bit and then place it on the cooling rack.

You will notice the icing will start to set on the donuts rather fast.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

I also recommend topping these with sprinkles because well, what’s a donut without sprinkles?

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

When they have all been glazed I recommend storing them in an air tight container for two days max. I admit I did not store these in the fridge, so they could last longer but I was also realistic with my self control when making these..

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Vegan Peanut Butter Chocolate Glazed Donuts

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 28
  • Total Time: 43
  • Yield: 8 Glazed Donuts 1x
  • Category: Snack, dessert
  • Diet: Vegan

Description

Perfectly sweet peanut butter chocolate gluten free donuts made with only a few ingredients and topped with a yummy peanut butter glaze!


Scale

Ingredients

For the Donuts:

  • 1 cup off all-purpose gluten free flour
  • 2 1/2 Tbsp cacao powder
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup + 2 Tbsp sweetener of choice (I used truvia)
  • 2/3 cup unsweetened applesauce
  • 1/3 cup non-dairy milk (I used cashew)
  • 2 Tbsp peanut butter
  • 3 Tbsp vegan butter
  • (optional) sprinkles to top

For the Glaze:

  • 1/3 cup powdered sugar
  • 2 Tbsp powdered peanut butter  (I used The Lion’s Choice Kit Kat kind since it had the crunchy pieces on it)
  • 1 1/4 tsp non-dairy milk

Instructions

For the Donuts:

  1. Preheat the oven to 350 degrees and spray a donut pan with non-stick spray. I recommend using a silicon pan as the batter is less likely to stick.
  2. Add all dry ingredients into a medium-sized bowl and combine.
  3. Melt the peanut butter and vegan butter in a small bowl in the microwave for 20 seconds.
  4. Add the peanut butter and vegan butter mixture into another bowl with the rest of the wet ingredients and mix until the ingredients are combined.
  5. Add the wet to the dry and combine.
  6. Add the batter into a medium-sized ziplock bag and cut a hole in the corner of it. Then, pipe the batter into the donut tray until they are full. You will have enough batter to make 8 donuts.
  7. Bake for 22-28 minutes. Make sure you check the middle of the donut as this is likely the last place they will bake. So, when you are putting a toothpick in it I would recommend putting it in the center first.
  8. Let them cool for 10 minutes and then dip them in the glaze mixture.
  9. Top with sprinkles and store in an airtight container for 2 days.

For the Glaze:

  1. Add all the ingredients into a small bowl that is large enough to dip the donuts in. 
  2. If you prefer a thinner icing, I would a dash more of milk. Alternatively, if you would like a thicker icing, I would add less milk.
  3. Once the donuts have cooled lightly dip them halfway and twist them at the end.


Nutrition

  • Serving Size: 1 Glazed Donut
  • Sugar: 11
  • Fat: 6
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 3

Keywords: Vegan, gluten free, dairy free, donut, vegan donut, gluten free donut, healthy donut, simple recipe, icing, glaze, peanut butter, chocolate, peanut butter chocolate donut