Dairy-Free) (Edit recipe)

168 recipes
|
190 followers

Do you like magic? There’s a hidden ingredient that mostly disappears as the pancakes cook. It magically transforms the texture into thick-yet-fluffy, light and buttery-sweet, pumpkin-spiced clouds that melt-in-your-mouth. Think gooey butter cakes meets fluffy pancake. Surprisingly, they have an egg-y richness to them, that tastes like they’re made with eggs (yet they’re egg-free). Gluten-free and dairy-free too.

Share

Save

PREP TIME

10 minutes to 15 minutes

COOK TIME

5 minutes to 8 minutes

INGREDIENTS

12

Serves: 3-4

Ingredients

1.75 cups Almond Milk, Unsweetened - Silk, Or your choice of dairy-free milk
2 Tbsp Apple Cider Vinegar
2 cups Gluten-Free Measure for Measure Flour - King Arthur, Use scoop and sweep method to measure
2 tsp Cornstarch
0.5 tsp Pumpkin Pie Spice - Primal Palate, Plus more for sprinkling over pancakes
4 tsp Baking Powder
1 pinch Salt
3 Tbsp Plant-Based Butter, Melted; plus more for greasing griddle
4 Tbsp Pure Maple Syrup
1 Tbsp Pure Vanilla Extract
1 cup Pumpkin Purée, From can
10 whole Marshmallows, Gluten-Free, Regular size marshmallows; each cut in half for a total of 20 halves (do not substitute mini marshmallows)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat griddle to 325°.
Combine almond milk and vinegar; let sit for 10 minutes to create vegan buttermilk.
Whisk to combine flour, cornstarch, pumpkin pie spice, baking powder, and salt in a large bowl.
Add melted butter, maple syrup and vanilla; give a quick stir.
Pour in vegan buttermilk; stir to combine (do not over-mix batter; some tiny clumps are ok).
Stir in canned pumpkin until just combined. Let batter sit at room temperature for 10 minutes.
Grease hot griddle with butter; wiping off excess with paper towel.
Drop batter by 1/3-cupfuls onto hot griddle, spreading out batter into circles. Gently press 2 marshmallow halves in the middle of each one, then cover marshmallows with about 2 Tbsp pancake batter to conceal marshmallows. Cook 2-3 minutes, or until edges appear slightly dry and pancakes are bubbling, then flip pancakes over. Cook additional 2-3 minutes; flipping over one more time; cook additional 1-2 minutes, or until cooked through.
Serve topped with softened plant butter sprinkled with pumpkin pie spice and/or pure maple syrup. Makes 10 pancakes.

Notes

Tip: Use a fresh bag of marshmallows since they are soft. Do not use old marshmallows that are dry or feel somewhat hard. Do not substitute mini marshmallows. Leftover pancakes can be refrigerated for up to 3 days and reheated on a parchment-lined sheet pan at 300 degrees for 6-8 minutes. Gluten-Free. Egg-Free. Dairy-Free. Peanut-Free.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	799
Fat:	13 g
Carbohydrates:	169 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	362 mg
Fiber:	8 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated for total recipe.