These gluten free Pumpkin Pancakes are delightful on a chilly Autumn morning.
You will never find a box of store-bought pancake mix in my home. Like salad dressings, they are so easy to make at home with ingredients you probably already have. And they taste better!
This recipe calls for a blend of coconut and almond flours. But you can easily use all-purpose flour instead if you do not need them to be gluten free.
Gluten Free Pumpkin Pancakes are a flavorful way to start the day on a chilly Autumn morning.
- 6 large eggs
- ⅔ cup pumpkin puree
- 2 tablespoons maple syrup (or honey or agave syrup)
- ½ cup almond flour
- ½ cup coconut flour
- 1½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ⅛ teaspoon salt
- 3 tablespoons coconut oil
In a large mixing bowl, whisk eggs, pumpkin puree, and maple syrup until combined.
In a separate bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the egg mixture and gently fold until just blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 2-3 minutes a side. Repeat with remaining coconut oil and pancake batter.
Other Pancake Recipes
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Thank you for hosting! This is what I featured the week of 9-7 to 9-11 on my blog. On Tuesday was Broasted Chicken. Wednesday was American Goulash. Thursday was Peanut Butter and Jelly Cheesecake. And winding up this week was 30 Minute Flaky Chicken Pot Pie. Enjoy!