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Gluten Free Pumpkin Pancake recipe

Gluten Free Pumpkin Pancakes

Whether you're on a gluten free diet or you just want to try something new, these Gluten Free Pumpkin Pancakes are good any time of the year. Packed full of fiber and other nutrients, they're really good for you, too!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 8 3 in pancakes

Ingredients
  

  • 1 1/2 cup gluten free oat flour
  • 1 1/2 tbsp gluten free ground flaxseed
  • 2 tsp pumpkin pie spice
  • 1 cup unsweetened coconut milk
  • 1 cup water
  • 1/2 cup pumpkin puree

Instructions
 

  • In a large mixing bowl, combine the oat flour, ground flaxseed and pumpkin pie spice. Mix together with a whisk.
  • Pour in the unsweetened coconut milk and water. Mix together so that you have hardly any lumps.
  • Add the pumpkin puree. Mix in well.
  • Let the batter sit for five minutes so that it can thicken. While you're waiting, go ahead and get your pan ready.
  • Pour the batter into a pan, making 3-inch pancakes. Let the pancake cook until it is almost cooked completely through. Once it's reached this point, flip it over and let it cook for another 2 to 3 minutes. If you try to flip it sooner it may break.
  • Serve warm with maple syrup or regular syrup. Leftover pancakes can be stored in the refrigerator for up to 5 days, and in the freezer for up to 3 months.

Notes

  • I have never tried making these with anything other than oat flour and coconut milk. I imagine you can substitute these ingredients with other gluten free items. It may, however, change the consistency.
Keyword gluten free, pancakes, pumpkin