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Pumpkin Pancakes

This fall enjoy decadent pumpkin pancakes - guilt free! Gluten free, gut balancing pancakes are SO easy to make and enjoy!! The key to success. that I have found is adding the right amount of tapioca starch to ensure the pancakes will not fall apart when flipping them.

I made these pancakes this morning and doubled the recipe so that there are plenty for a few more mornings the week. I often eyeball ingredients, and I encourage you to do the same as you get more comfortable baking gluten free recipes.

Dry ingredients:

1 cup almond flour

1 cup Gluten Free old fashioned oats

1/8 - 1/4 cup tapioca starch

1 tbsp baking powder

1 tsp ground cinnamon

1/2 tsp ground clove

1 tbsp chia seeds

pinch of salt

(add All spice, pumpkin spice, ginger or nutmeg if desired)

Stir dry ingredients in a medium sized bowl until well mixed.

Wet ingredients:

1 cup milk (organic cow's milk, goat's milk or nondairy milk of choice)

1 egg

1/4 cup pureed pumpkin (canned or fresh)

1 tbsp sweetener of choice (honey, date syrup, maple syrup)

1 tbsp melted oil (I prefer coconut)

Mix wet ingredients in a bowl until egg and pumpkin are well blended.

Stir wet ingredients into dry ingredients are mix until well blended. Set aside and let sit while you preheat the pan on medium high heat. Once your pan is preheated, cover the bottom with a thin layer of oil or butter and drop batter by spoonfuls onto the hot pan.

Once the pancakes start to bubble and pop they are ready to flip.

The chia seeds and oats provide an excellent source of fiber in this recipe. The almond flour is high in protein and will help to maintain health blood sugar until lunchtime. Pumpkin is an excellent source of Vitamins A , B, C, E and the minerals manganese, copper and potassium.

Enjoy with pure maple syrup, date syrup, honey or sweetener of choice. You can sprinkle additional ground cinnamon on top for added flavor!

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