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Vegan Pumpkin Sheet Pan Pancakes (gluten-free)

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These Vegan Pumpkin Sheet Pan Pancakes are such an easy and delicious gluten-free breakfast idea for the whole family! Plus they’re great to meal prep too.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: 12 pancakes 1x

Ingredients

Scale
  • 2 cups non-dairy milk
  • 1/3 cup maple syrup
  • 1 cup pumpkin puree 
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all purpose flour
  • 1/2 cup almond flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Optional: chopped walnuts or chocolate chips to mix in!

Instructions

  1. Preheat oven to 350 degrees and grease a 9×13 rimmed baking sheet with oil/spray
  2. Mix together milk, maple syrup, pumpkin and vanilla until smooth
  3. Mix in flours, baking powder, baking soda and cinnamon until smooth
  4. Fold in any mix-in’s if using then pour onto baking sheet and bake in oven for about 18-20 minutes or until edges are golden
  5. Allow the pancakes to cool for a bit then slice and serve with maple syrup and desired toppings

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/vegan-pumpkin-sheet-pan-pancakes-gluten-free/