Pumpkin Pancakes: Gluten Free
So sweet and delicious you don’t even need syrup to enjoy! This is a great fall Sunday morning breakfast. Gluten free friends can enjoy! This recipe makes a small batch (8 small pancakes) so I recommend doubling it for larger families. It is hard to stop at one!
Servings Prep Time
4(2 Pancakes per person) 15min
Servings Prep Time
4(2 Pancakes per person) 15min
  • 1/4C pumpkin puree
  • 3-5Tbsp almond milk*optional: coconut milk (I add more almond milk for thinner pancakes)
  • 1 Tbsp honey
  • 3 eggs
  • 1Tbsp coconut oil
  • 1 tsp vanilla
  • 1/4C coconut flour(optional flours: oats (pulsed in blender), almond, whole wheat
  • 1 1/2tsp cinnamon*see note below for optional pumpkin pie spice replacement
  • Pinch nutmeg*see note below for optional pumpkin pie spice replacement
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • *1 1/2tsp pumpkin pie spice(this can replace the cinnamon and nutmeg ingredient)
  1. Mix dry ingredients in a bowl: coconut flour, cinnamon, nutmeg, sea salt and baking soda
  2. In a separate bowl whisk together wet ingredients: pumpkin puree, almond milk, honey, eggs, melted coconut oil, and vanilla
  3. Combine dry and wet ingredients and stir together until mixed well. Batter will be thick!
  4. Heat griddle or skillet to medium heat and spray with coconut oil. (Warning, setting your griddle too high will cause these cakes to burn. A slow and steady bake at a low/medium temp is recommended)
  5. Pour about 1/4 C of batter onto griddle. These pancakes fair better in a smaller size due to their low flour content. You may have to use a spoon to spread the batter. Cook 2-4 minutes until the bottom is brown and cooked through. Then flip.
  6. Serve warm. Optional: Top with sliced bananas and/or walnuts/pecans. 100% maple syrup makes them even sweeter!
  7. *Paleo and gluten free.
  8. Recipe adapted from paleogrubs.com
Recipe Notes

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