Gluten-Free Pumpkin Pancakes

Pumpkin is everywhere right now. As well it should be, because pumpkin is delicious, nutritious and a wonderful reminder that fall is in full swing! One of the best ways to embrace and celebrate pumpkin is with these fluffy, filling, gluten-free pancakes! They’re perfect for breakfast OR dinner. (Because having breakfast food for dinner is one of life’s little pleasures.)

Conventional pancakes may not be considered “nutritious,” but a scoop of pure, organic pumpkin adds a boost of vitamin A, vitamin C, iron and fiber.

gluten free pumpkin pancakes

Ingredients

Directions

In a medium-sized bowl, combine pancake mix and spices. In a separate bowl, whisk together egg and brown sugar, then add pumpkin, oil and almond milk. Add wet ingredients to dry ingredients, mix together to make batter. There may be a few more lumps than your typical pancake batter, but don’t fret.

Heat a small amount of coconut oil in a skillet on medium-high. Add 1/3 cup batter to make each pancake. When batter starts to bubble, flip over and cook until browned. Top with pecans, if desired. Enjoy!

About Katie

Katie is a Marketing Editor (and loyal customer) at Vitacost.com. In her spare time, she enjoys biking with her husband, playing with her pets and writing bios about herself.

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4 comments on «Gluten-Free Pumpkin Pancakes»

  1. Judi says:

    I use a pre-packaged pancake mix, then just add some pumpkin butter to the batter…. The best, addiction best!!!! I love them….

  2. Tabatha Plata says:

    I finally tried this recipe out today. These pancakes were wonderful! I’ll be making these again very soon.

  3. Tammy says:

    Could I use coconut sugar instead of brown sugar?

  4. Thanks for the sharing of such information. we will pass it on to our readers. This is a great reading. Thanking you

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