Gluten-free Pumpkin Pancakes

Written by Published on in Breakfast and Brunch
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These are thick, fluffy and naturally sweet.
I love them for breakfast or late afternoon snack with a cinnamon spiced coffee.
You can always make your own pumpkin puree from scratch.

Autumn is here and I love using pumpkins for baking; this gluten-free pumpkin pancakes are here because I had some pumpkin puree leftover from my pumpkin chocolate marble muffins so I decided to do something fast for breakfast with it.

This pancakes come together in under 10 minutes and you just need a bowl to make them, so no messy kitchen! On top of that they are portable and you can keep them for a couple of days in the fridge to take with you when in a hurry, or to prepare your or your kids lunch boxes.

To make this gluten-free pumpkin puree you won’t need any sugar, refined flours, only healthy and nourishing ingredients; oat flour, oat milk, spices and pumpkin puree. Pumpkin is incredibly nutritious and oatmeal as well (1) so these gluten-free pumpkin pancakes are a great health and nutrient-dense combo.

If you don’t have oat flour you can make your own by simply blending rolled oats for a couple of minutes until you get a flour.

Let’s go!

Gluten-free Pumpkin Pancakes
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Gluten-free Pumpkin Pancakes

Recipe by NoeCourse: Breakfast and Brunch
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

300

kcal

Ingredients

  • 1 cup (225 gr) pumpkin puree, you can use my homemade pumpkin puree.

  • 1 cup (250 ml) almond milk

  • 1 Tbsp (15 ml) lemon juice

  • 1 Tbsp (15 ml) avocado oil

  • 1 tsp (5 ml) vanilla extract

  • 2 Tbsp brown sugar

  • 1 1/2 cup (130 gr) oat flour, gluten free if necessary

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp nutmeg

Directions

  • Add wet ingredients to a medium bowl: lemon, milk, oil, vanilla extract and pumpkin puree and whisk until combined.
  • Add to this same bowl the rest of the ingredients and combine gently until well incorporated.
  • Heat over medium heat a non-stick pan and add a little bit of oil. Add about 1/3 cup of batter per pancake. Depending on the size of your pan you can maybe add a couple of pancakes at a time. Cook for a couple of minutes and then flip for another 2 minutes.

Notes

  • by the way… The batter of these pancakes is pretty thick so try to flatten it once in the pan with the back of the spoon, and watch the heat, I had to lower mine to prevent them from burning so if you see any sign of smoke, lower and let cook for a little longer.
  • You can keep the leftovers in an airtight container in the fridge and just reheat them or leave them at room temperature for 15 min before eating them.



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