Pumpkin Pancakes

I love the fall with that certain smell in the air, cooler weather, and the colorful leaves. I also love the bounty of the fall harvest with winter squashes like pumpkins available! Recently I decided to experiment and make some gluten-free and dairy-free pumpkin pancakes. It was actually pretty easy with a few substitutions/additions. They are delicious!



Delicious Pumpkin Pancakes!

  • 1 ½ cups milk (I used a mix of coconut milk & almond milk)
  • 1 cup pumpkin puree
  • 2 egg
  • Vanilla
  • 2 tablespoons vegetable oil
  • 1 tablespoons vinegar
  • 2 cups flour (I used 1 cup gluten-free quick cooking oats, ½ cup buckwheat flour, ½ cup gluten free flour mix)
  • ¼ (or less) teaspoon of stevia (or 2 tablespoons of brown sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon (more is okay)
  • ½ teaspoon ground ginger
  • ½ teaspoon salt


  1. Mix all wet ingredients
  2. Mix all dry ingredients
  3. Sift dry ingredients into the wet ingredients (do half at a time)
  4. Mix until just combined
  5. Heat a skillet to medium high heat
  6. Once hot, spoon into pan (use about ¼ cup batter for each pancake) and let cook until little bubbles start to show
  7. Flip pancakes and cook on other side (adjust heat down if necessary)
  8. Enjoy!

About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Breakfast, dairy-free, Gluten-free, Recipes, Snacks. Bookmark the permalink.

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