Gluten Free Pumpkin Pancakes

Start your day off right with these grain-free, pumpkin-packed, and oh so scrumptious pumpkin pancakes. These festive pancakes will spruce up your Fall breakfasts all season long. Whip up a batch today.

Gluten Free Pumpkin Pancakes

Gluten free? No problem. These gluten free pumpkin pancakes are chewy, packed with fall flavors and easy to. make. We like to make a double batch and freeze some for later, too.

Featured Ingredients

• Eggs- eggs are important in this recipe. They bind the pancakes and give them body.
• Pumpkin puree– make sure to use unsweetened pumpkin puree.
• Almond meal– when you are buying almond meal for this gluten free pumpkin pancake recipe be sure you are buying the fine almond flour and not almond meal.
• Coconut flour– the coconut flour adds both flavor and richness to this recipe.
• Baking powder– we use baking powder as a levener for these cakes.
• Pumpkin Pie Spice- we highly recommend making this homemade pumpkin pie spice, but store bought pumpkin pie spice will work just fine.
• Maple syrup– we naturally sweeten these pumpkin pancakes with maple syrup. If you like your pancakes on the sweeter side you can add another tablespoon to the batter or just drizzle your pancakes with maple syrup after they are made.

Directions at a Glance

1. Add all of the dry ingredients to a bowl and whisk them together. Set aside.
2. In a separate bowl, add all of the wet ingredients together and whisk until smooth. Add the dry ingredients to the wet ingredients.
3. Heat a large skillet over medium/low heat and add coconut oil. When the coconut oil is melted add 1/4 cup of the pancake batter to the skillet and cook the pancake for 3 minutes per side.
4. Repeat step 3 until all the pancakes are cooked. Top with your favorite toppings and enjoy.

Here’s a tip: If the pancake batter is too thick, add a tablespoon or two of almond milk to the batter.

Common Questions

Storage

Store these pancakes in an airtight container when they are cooled and store them in the refrigerator for up to 5 days.

How to Freeze Pancakes

To freeze these pumpkin pancakes, let them cool completely. Then, stack two of them together and tightly wrap them with a piece of plastic wrap. Then wrap them again with a piece of tin foil.

Place them in the freezer for up to 3 months.

To thaw: remove them from the freezer and unwrap them. Then, let them thaw for 5 minutes on the freezer before pulling them apart. Defrost them in the microwave OR in your toaster.