Gluten Free Vegan Pumpkin Bread Griddle Cakes

Ready in under 30 minutes, these decadent Pumpkin Bread Griddle Cakes are surprisingly both gluten-free and vegan! Topped with caramelized bananas and pecans, grab a bowl and whip these up today

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 1kcal

Author Karly Gomez

Ingredients

¾ cups unsweetened coconut milk
1 teaspoon apple cider vinegar
1 cup gluten-free baking flour
2 tablespoons white granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons coconut oil melted
½ cup pumpkin puree
½ cup pecans chopped

For the Caramelized Bananas and Pecans

2 teaspoons coconut oil
¼ cup white granulated sugar
½ cup pure maple syrup
1 large banana sliced
¼ cup pecans roughly chopped
pinch kosher salt

Instructions

Preheat Cuisinart 360° Griddle Cooking Center to medium-high and grease with flaxseed oil. Combine coconut milk and vinegar in a small bowl and set aside for 5 minutes.
Whisk together the dry ingredients in a medium bowl. Add coconut oil, pumpkin puree, pecans, and the coconut milk mixture, then whisk until smooth. Batter will be thick.
Spoon batter onto griddle and spread with a greased spatula to create cakes about ½-inch thick. Cook for about 3 minutes or until you see little bubbles forming on the edges of the cakes. Flip and cook another 2-3 minutes, or until set and golden brown. Remove from griddle and keep wrapped in a towel to stay warm as needed.
For the caramelized bananas, in a dry, medium non-stick pan over medium-high heat, add the coconut oil and sugar. Let the sugar melt, and when it starts to turn golden brown, add the maple syrup, which will bubble. Add bananas, pecans, and salt and stir gently to coat. Mixture may seize when bananas and pecans are added, but just keep stirring, it will loosen back up.
Top griddle cakes with caramelized bananas, pecans, and sauce and serve immediately. Enjoy!

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