Gluten-Free Pumpkin Pancakes
There’s nothing better than a warm stack of pancakes for breakfast. Better yet? A big stack of gluten-free pumpkin pancakes! Not only are these pancakes delicious, but they’re also made with natural, real-food ingredients that you can feel good about eating. Whip up a batch of these gluten-free pumpkin pancakes and serve them with warm maple syrup for an autumn-inspired hearty breakfast.
While this gluten-free pumpkin pancake recipe includes a list of beneficial ingredients, pumpkin is obviously the star of the show. And for good reason. Along with tasting great, this harvest-time fruit packs a powerful nutritional punch. It’s no wonder that so many people are fans of pumpkin-flavored everything!
Gluten-Free Pumpkin Pancakes: Paleo and Grain Free
An additional bonus to this gluten-free pumpkin pie recipe is that these pancakes are grain-free and paleo friendly. A mixture of tapioca and coconut flour replaces conventional flour in this recipe for a tasty and healthy gluten-free alternative!
- ¼ Cup Nutiva Organic Coconut Flour, 3 lb.
Coconut Flour
- ½ Teaspoon Pumpkin Pie Spice
- ¼ Teaspoon Baking Soda
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- ½ Cup Pumpkin Puree
- 3 Eggs
- ½ Teaspoon Apple Cider Vinegar
- 1 Tablespoon Coconut Oil (melted)
- ¼ cup Nut Milk or Filtered Water (use only if batter is extremely thick)
- In a medium bowl, stir together the first 5 dry ingredients: coconut flour, pumpkin pie spice, baking soda, cinnamon, and salt. Mix well.
- In another medium bowl, whisk together the wet ingredients: sweet potatoes, eggs, apple cider vinegar, and coconut oil. Only add the water or nut milk if your batter is extremely thick. Please note that this batter is supposed to be somewhat thick, unlike traditional pancake batter.
- Slowly incorporate the wet mixture into the dry mixture bowl. Stir until the two mixtures are well blended.
- Heat a pan or electric griddle with a little coconut oil over medium-low heat, keeping the temperature closer to the low side. Place about ¼ cup of batter in the heated pan and use a spoon or spatula to form a pancake shape. Each pancake should be about ½ inch in thickness. Allow to cook for approx. 2 minutes, keeping a close watch on them. Edges will begin to firm up when they are ready to flip. They will not bubble like traditional pancakes, so watch carefully to prevent burning.
- Serve with real maple syrup--no fake stuff!
Like this gluten-free recipe? Check these out:
