Gluten-Free Pumpkin Pancakes


Yessssss…’s the time of year!!!! PUMPKIN TIME! Hell, bleepin’ yeah!

Predictably, I’ve been going crazy making all things pumpkin. Today it was pumpkin pancakes. GLUTEN FREE AND DAIRY FREE pumpkin pancakes; they were amazing. My kid ate 4, husband ate 4, I ate…let’s not talk about that.

Add some Grade B maple syrup and you’re in pumpkin breakfast heaven…

pumpkin pancakes


  • 1 c.(8 oz) coconut or almond milk (not canned coconut milk, but the coconut milk beverage deal)
  • 3/4 c.(6.25 oz) pumpkin puree
  • 2 t. melted coconut oil (if your other ingredients are cold, add this last)
  • 1 egg
  • 3 T. Grade B maple syrup
  • 1 1/3 c. (6 oz) gluten free flour (Trader Joe’s or King Arthur is what I default to)
  • 2 t. baking powder
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. salt
  • 1/4 t. cloves
  • 1/4 t. nutmeg


  • Whisk the wet ingredients together.
  • Add the dry ingredients and whisk until fully mixed.
  • Cook over medium heat on a griddle.

Aw, yeaaaaahhhhhhh….


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