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Powerproteinplates
Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup
By Powerproteinplates Test KitchenReviewed by Powerproteinplates Editorial TeamPublished Apr 23, 2026 · Updated May 11, 2026
American
25 mins
high-proteinvegangluten-freebalancedwhole-foodssugar-freekid-friendlyanti-inflammatoryeasy-recipesquick-meals
Savor fluffy, gluten-free vegan pumpkin spice pancakes rich in plant-based protein and naturally sweetened with cinnamon maple syrup. This quick and easy breakfast supports balanced nutrition, anti-inflammatory benefits, and is perfect for families seeking wholesome, kid-friendly meal ideas.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 1 cup gluten-free oat flour
- 1/4 cup chickpea flour
- 2 tablespoons ground flaxseed
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- 1/4 teaspoon sea salt
- 1 cup unsweetened almond milk
- 1/2 cup canned pumpkin puree
- 2 tablespoons pure maple syrup (plus extra for serving)
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup cooked and mashed white beans (adds protein and creaminess)
- 1 teaspoon coconut oil (for cooking)
- 1 teaspoon ground cinnamon (for cinnamon maple syrup)
- 1/3 cup pure maple syrup (for syrup)
Instructions
-
In a large mixing bowl, whisk together the oat flour, chickpea flour, ground flaxseed, gluten-free baking powder, baking soda, pumpkin pie spice, and sea salt.
-
In a separate bowl, combine the almond milk, pumpkin puree, 2 tablespoons maple syrup, apple cider vinegar, vanilla extract, and mashed white beans. Stir until smooth and well blended.
-
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be thick yet pourable. Let it rest for 5 minutes to allow the flaxseed to thicken the mixture.
-
While the batter rests, prepare the cinnamon maple syrup by mixing 1/3 cup pure maple syrup with 1 teaspoon ground cinnamon in a small bowl. Set aside.
-
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
-
Pour 1/4 cup portions of the batter onto the skillet, spacing each pancake to allow easy flipping. Cook until bubbles form on the surface and edges are set, approximately 3-4 minutes.
-
Flip the pancakes carefully and cook the other side for 2-3 minutes, until golden brown and cooked through.
-
Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more coconut oil as needed.
-
Serve pancakes stacked with a generous drizzle of the cinnamon maple syrup. Optionally, garnish with fresh seasonal fruits or toasted nuts for added texture and nutrition.
-
Best enjoyed immediately for optimal fluffiness and flavor.
Frequently Asked Questions
Reader questions and answers for this recipe will appear here.
Customize this Gluten-Free Vegan Pumpkin Spice Pancakes recipe to fit your specific dietary requirements while maintaining taste and nutrition:
- Flours: Replace chickpea flour with yellow pea flour or brown rice flour for varying protein and fiber content while keeping it gluten-free.
- Plant Milks: Swap almond milk for oat or soy milk to increase protein content, ideal for muscle-building or enhanced nutrition.
- Mashed Beans: Use mashed cooked chickpeas or red lentils instead of white beans to boost fiber and protein while retaining creaminess.
- Sweeteners: Substitute maple syrup with date syrup or monk fruit sweetener to lower glycemic impact and maintain a sugar-free profile.
- Cooking Oils: Use avocado oil or mild olive oil for heart-healthy fats and additional anti-inflammatory benefits.
These swaps help you tailor the pancakes for fitness goals, kid-friendly meals, or a quick wholesome breakfast supporting whole-food and anti-inflammatory diets.
Protein Highlight
These vegan pumpkin spice pancakes are a powerhouse combination of plant-based protein sources, including chickpea flour, ground flaxseed, and mashed white beans. This blend provides sustained energy and supports muscle repair, perfect for anyone pursuing a vegan, gluten-free diet. Rich in fiber and naturally free from gluten, this recipe helps maintain steady blood sugar levels while delivering delicious anti-inflammatory benefits, making it a smart, kid-friendly breakfast option for balanced nutrition.
Goal Fit
This easy-to-make Gluten-Free Vegan Pumpkin Spice Pancakes recipe aligns perfectly with diverse health and fitness goals. Packed with protein from chickpea flour, flaxseed, and white beans, it supports muscle building and recovery without animal products.
The high fiber content from gluten-free oat flour and flaxseed promotes satiety and stable blood sugar, complementing weight management efforts. Sweetened naturally with pure maple syrup and enriched with anti-inflammatory pumpkin pie spice, these pancakes fit well within sugar-free and whole-foods nutrition plans.
Ideal for athletes, families, and anyone seeking convenient, wholesome breakfasts, this recipe is both kid-friendly and quick to prepare—supporting balanced eating and active lifestyles.
Protein Density
These gluten-free vegan pumpkin spice pancakes deliver a balanced, protein-rich meal option for plant-based eaters. Ingredients like chickpea flour, ground flaxseed, and mashed white beans elevate protein density, promoting muscle maintenance and energy throughout the day.
By incorporating whole-foods and legume-based flours, this recipe is aligned with gluten-free, sugar-free, and anti-inflammatory dietary needs. It’s an ideal choice for quick, nutritious breakfasts or post-workout meals that satisfy the whole family, supporting both appetite control and fitness goals.
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