How can I increase the protein?

Add a little more chickpea or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.

Can I make it lighter?

Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.

What should I watch when swapping ingredients?

Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.

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Vegan

Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup

Name: Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 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)

By Powerproteinplates Editorial TeamPublished Apr 23, 2026 | Updated Jul 22, 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.

Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup

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)

Powerproteinplates Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup ingredients image

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.

Powerproteinplates Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup process and serving image

Tips

Protein Highlight

chickpea gives this vegan recipe its main protein focus, while supporting ingredients add texture, fiber, or slow-burning carbohydrates. Keep the protein portion clear on the plate instead of letting sauces, toppings, or starches become the bulk of the meal.

Goal Fit

This recipe fits meal prep, active-week eating, and balanced family meals because it combines familiar ingredients with a fitness-friendly structure. Use it when you want a practical option that can support recovery, satiety, or steady energy without turning the meal into a supplement-style dish.

Protein Density

To keep the protein density strong, measure calorie-dense extras and add more chickpea or a compatible high-protein side before increasing the starch or sauce. If you scale the recipe, preserve the ratio between the protein base and the vegetables, grains, or toppings.

Frequently Asked Questions

Can I meal prep Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup?: Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
How can I increase the protein?: Add a little more chickpea or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
Can I make it lighter?: Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
What should I watch when swapping ingredients?: Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.

Ingredient Replacements

gluten-free oat flour: Use the closest lean protein or high-protein base that fits the recipe format, and keep the portion similar so the texture and protein balance stay intact.
chickpea flour: Swap with a similar cooked grain, vegetable, dairy item, or pantry ingredient when needed, adjusting liquid or cooking time if the replacement is wetter or drier.
ground flaxseed: Use a related spice, herb, sauce, or aromatic if this ingredient is unavailable, then taste before adding extra salt or heat.
Gluten-free option: Choose certified gluten-free grains, crumbs, sauces, and pantry items when cross-contact matters.
Dairy-free option: Replace yogurt, cheese, kefir, or milk-based ingredients with unsweetened high-protein dairy-free alternatives when they fit the recipe.
Calorie adjustment: Keep oils, sweeteners, nuts, cheese, and creamy sauces measured so the recipe stays aligned with a protein-forward plate.

Storage

Cool Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.

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Gluten-Free Vegan Pumpkin Spice Pancakes with Cinnamon Maple Syrup

Recipe Details

Ingredients

Instructions