Who says you can't eat pancakes on a healthy food plan?

Gluten Free Pumpkin Blueberry Pancakes

By on October 23, 2016

pumpkin-pancakes1Blueberry Pancakes….Comfort food, happy, warm and cozy! That is what I think when I think of pancakes! Not to mention thoughts of a lazy Sunday morning, bacon sizzling and coffee brewing… I am drooling already.  

Another favorite of mine is pumpkin. (I love everything pumpkin) So why not combine the two? And make them gluten free? That is exactly what we have here. Pancakes full of fresh blueberries, pumpkin and just the right spices!  to save time I found a great gluten free pancake mix. Gluten free pancake mix!The test was to see if my husband would realize they were gluten free. After eating 6 he did not say a word so I am guessing he did not have a clue.  Usually he will kindly ask “Are these healthy?”. When he does not say a word or say “You do not have to make this again” I take it as a good sign.

Breakfast Anyone? Batter Up!Pancakes are relatively simple to make and these are no exception. Combine all the ingredients and let those cakes sizzle. I used coconut oil in the pan and as soon as bubbles Gluten free pumpkin pancakes! Breakfast Anyone?began to appear I flipped them! The result was pancake perfection!

You could use butter and pure maple syrup to top them off. However since maple syrup upsets my husbands stomach (go figure) I mixed a little honey and cinnamon in with some softened organic butter and topped each pancake with a little buttery goodness! 

So get out your skillet and spatula and flip some pancakes!

Gluten Free Pumpkin Blueberry Pancakes
Serves 3
Pancakes at their best! Gluten free but filled with pumpkin and blueberries. Great for a lazy weekend morning.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 cup gluten free Pancake flour
  2. 2 eggs
  3. 1/2 cup coconut milk
  4. 1/4 cup water
  5. 1/2 cup organic canned pumpkin
  6. 1/2 cup fresh blueberries
  7. 1 teaspoon cinnamon
  8. 1/4 teaspoon pumpkin pie spice
  9. 2 teaspoons vanilla extract
  10. 1 tablespoon coconut oil or coconut cooking spray
Instructions
  1. Combine dry ingredients in a bowl and set aside
  2. Set aside blueberries
  3. Combine wet ingredients in a bowl (except blueberries)
  4. Add dry ingredients carefully, stir until combined
  5. Carefully stir in blueberries
  6. Heat Coconut oil in skillet over medium heat
  7. Pour 1/4 to 1/3 cups of batter per pancake into the hot skillet
  8. Cook until bubbles form on top of batter, flip
  9. Continue cooking until done
Notes
  1. Serve with blueberry syrup, maple syrup, or cinnamon honey butter.
  2. Keep pancakes warm by placing them in a warm oven and cover with foil.
  3. These are delicious frozen and reheated too!
  4. Container Equivalents: 2 Pancakes = 1 yellow
Adapted from Dr. Axe
Adapted from Dr. Axe
Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/
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About Author

author

Hi! This is Donna. I am a grandmother, mom, wife, and a teacher. I also love cookbooks, love to bake and really enjoy food! At age 56 I have developed a love of fitness after losing 46 pounds on the 21 Day Fix! I have always struggled with my weight! When menopause struck and things got totally out of control... My weight only went up not down. My muffin top turned into a bakery shelf. I desperately wanted to lose weight and improve my health. I wanted to be able to play and keep up with my beautiful grandchildren. Nothing I tried worked until I found the 21 Day Fix. Now instead of a tight size 16 I wear a comfortable 8 and even some 6's! At age 56 I am in the best shape of my life. My current goals are to improve my strength and to continue toning my body. I along with my daughter, Danielle, am here to help you reach your own fitness goals! You are never too young or old to become fitter, healthier, and stronger!

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