Pumpkin Pancakes – gluten free, naturally sweet

‘Tis the season! Pumpkin Pancakes–great for cozy mornings…or comforting dinners! Perfectly spiced, naturally sweet to celebrate everyday or holidays.  (All gluten free, refined sugar free, and dairy, soy & egg free too!)

gluten free, dairy free, soy free, refined sugar free pumpkin pancakes

1 cup rolled oats
2 Tbsp flax seed
3 Tbsp gluten free flour
¾ cup unsweetened almond milk
½ cup pumpkin puree
1 tsp cinnamon
½ tsp pumpkin pie spice
Pinch cloves
1 tbsp baking powder
½ tbsp apple cider vinegar
1 tsp vanilla
1 Tbsp coconut oil
¼ cup coconut sugar
¼ tsp sea salt
Chopped pecans
Maple syrup

  • Process oats and flax seed in food processor or blender into flour.
  • Add remaining ingredients to blender and process until well mixed.
  • Let the batter sit for a couple minutes, for the mixture to thicken.
  • Preheat a nonstick pan over low/medium heat. Once hot, add small amount of coconut oil and spread around hot pan.
  • Make pancakes, scooping about ¼ cup batter on the pan for each one. Cook for 2-3 minutes or until nicely browned. Flip. Cook for another 2-3 minutes on the second side and until pancakes are not doughy.
  • Top with chopped pecans and maple syrup.


Makes 10-12.

Freeze pancakes and reheat in the toaster for a quick, easy breakfast.

Check out the amazing benefits of pumpkin (beyond lattes and decor) and other pumpkin recipes.

Enjoy the beautiful, crisp season…and share the goodness!

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