Gluten-Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes on a white plate with a green and white towel around them | Root Nutrition & Education
Words on screen say "Some of these links are affiliate links, that means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. However, we only promote products and services that have provided insight and been very helpful to us. Root Nutrition & Education is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  Learn more in our disclosure statement here” | Root Nutrition & Education

Gluten-free pumpkin pancakes are my new favorite pumpkin treat this fall. This post is inspired by a pumpkin pancake recipe I found on Cookie + Kate.

I swapped gluten-free flour for oats since I am not a big fan of oats. This recipe features cinnamon, nutmeg, and allspice for a festive treat that will remind you of Thanksgiving pumpkin pie.

Gluten-Free Pumpkin Pancakes on a White Plate with A green and White Towel | Root Nutrition Education

Gluten-Free Pumpkin Pancakes

A tasty breakfast treat for those pumpkin lovers.
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Breakfast, Dessert, Snack
Cuisine AIP, American, dairy-free, Gluten-Free
Servings 4

Ingredients
  

  • 1 cup Pumpkin puree
  • 2 tbsp Coconut oil
  • 1/2 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1/4 tsp Sea salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 2 cup Gluten-free flour
  • 1 cup Coconut milk
  • 2 medium Eggs

Instructions
 

  • In a large mixing bowl place the dry ingredients (baking soda, salt, nutmeg, allspice, cinnamon) and mix well set aside
  • In a medium mixing bowl place, the wet ingredients (pumpkin, vanilla extract, eggs, coconut milk) mix well and set aside
  • In a large mixing bowl mix the dry and wet ingredients together until well blended
  • Heat a cast iron skillet for 10 minutes until hot
  • Add the coconut oil to the pan
  • Once the coconut oil is melted coat the ban evenly with the oil
  • Place 1/3 cup of pancake batter into the pan
  • Smooth out with a spatula
  • Let cook until bubbles form and then flip over
  • Cook until golden brown
  • Repeat until all the batter is used up
  • Serve with your favorite fruit

Video

Notes

If you have sensitivities to coconut you can swap out another milk or non-dairy milk for coconut milk. 
Keyword 30 minute meal, AIP, breakfast, cinnamon,, comfort food, dairy-free, easy breakfast, holiday dessert
Tried this recipe?Let us know how it was!
Scroll to Top