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  • Author: Bethany Holmes
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes


FINALLY! I have been testing out vegan / gluten free pancakes recipes for months and they have always turned out terrible – Until NOW! Today, I feel like I have mastered the recipe! These are so delicious to enjoy anytime of year, but especially during the fall season! Hope you enjoy and let me know what you think!



1 cup cashew milk (I blended 1/2 cup cashews with 1 cup water to make this right before)

1 tbsp avocado oil

1/2 tsp vanilla extract

1 tbsp coconut sugar

1 tbsp raw honey

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/3 cup of pumpkin puree

1/2 cup gluten free oat flour (If you done have oat flour, put 1/2 oats into a blender or food processor)

1/2 cup coconut flour

1 flax egg


  1. Make flax egg (1 tbsp flax seed, 3 tbsp water) and set aside
  2. In a large bowl, add all ingredients (except flax egg)  in the order I have them listed above, mixing as you go
  3. Add in flax egg and mix together well
  4. Heat a large skillet to medium heat – do not allow the pan to get to hot.
  5. Pour a tsp of avocado oil onto the pan, pour batter onto warm skillet. Allow the pancakes to cook and firm up before flipping over, otherwise they will turn into mush. I would say about 3-5 min on each side depending on the thickness and width.
  6. Once pancakes are cooked, top with your favorite toppings. I used a tbsp on coconut butter and it was delicious 🙂

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