A perfect breakfast in the Fall! Gluten Free Pumpkin Pancakes!

Gluten Free Pumpkin Pancakes

By on September 23, 2017

Gluten free pumpkin pancakes! add some toppings to make them really good! We love pumpkin pancakes!  To be honest we love just about anything pumpkin!  I usually purchase Trader Joe’s Pumpkin Pancake Mix but because I have not made a recent Trader Joe’s run, I needed to make my own recipe.  Not having regular flour in the house I decided to make gluten free pancakes. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.  I also made sure that the baking powder was gluten free.  I was a little worried the pancakes would be dry or sandy textured but they weren’t!  They were moist and kid approved!

Did I mention that two of my grandchildren were here overnight?  They always help when I cook and this morning was no exception.  Little Kate is a bit of a picky eater but she seemed to enjoy the batter as you can tell from her face!  She and Finn did ask for chocolate chips to be sprinkled on top which I thought was an outstanding idea!  We also sprinkled some roasted pecans on some pancakes too but the chocolate chip ones were their favorite. (note: always check ingredients to assure they are gluten free)

This little guy is always ready to help in the kitchen! He was excited about making Pumpkin Pancakes! Nana's helper! She knows that chocolate chips should be added to pancakes!










Gluten Free Pumpkin Pancakes
Yields 6
Delicious gluten free pancakes that are perfect for a fall morning!
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  1. 1 1/4 cup gluten free baking flour
  2. 2 tablespoons organic sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon cinnamon
  5. 1/2 teaspoon gunger
  6. 1/2 teaspoon nutmeg
  7. 1/2 teaspoon pink Himalayan salt
  8. 1/8 teaspoon ground cloves
  9. 1 cup unsweetened almond milk
  10. 6 tablespoons canned pureed pumpkin (not pumpkin pie mix)
  11. 2 tablespoons melted butter
  12. 1 egg
  13. Optional: chocolate chips, roasted chopped pecans
  1. In a large bowl mix flour, sugar, baking powder and spices together.
  2. Add the pumpkin, milk, melted butter and egg to the bowl.
  3. Mix with a hand mixer until combined.
  4. If the batter is too thick add a little more milk until it is the consistency you desire.
  5. (I add 1 tablespoon at a time)
  6. Spray or grease a frying pan.
  7. Heat it over medium heat.
  8. Pour 1/4 cup batter for each pancake in the pan.
  9. Sprinkle the pancakes with nuts and or chocolate chips if desired.
  10. Cook pancakes for about 3 minutes per side, until golden brown.
  1. I use Bob's Red Mill Gluten Free 1-1 Baking Flour
Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/

About 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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