Gluten Free Pumpkin Pancakes
Gluten free pumpkin pancakes are made with whole ingredients, fluffy, and jam packed with the spiced flavors of fall!
So if you’ve been around this week you know the theme is all about pumpkins! I whipped up a tasty pumpkin protein shake along with protein pancakes. The good news is that you won’t be using all of your pumpkin puree, so you can make some of these same treats!
For breakfast we also had apple carrot muffins that give all of the fall vibes, and are so easy to make!
If flapjacks are your thing, but you struggle to find healthy recipes, then try my regular gluten free and dairy pancakes or chocolate chip blender protein pancakes, where the cleanup is super easy!
Ingredients Needed
- almond flour
- oat flour – you can use storebought or make your own.
- Banana – make sure it’s ripe so the pancakes are sweeter
- pumpkin puree – do not substitute for pumpkin pie filling.
- brown sugar
- eggs
- pure vanilla extract
- pumpkin pie spice
- cinnamon
- baking powder – check the expiration date before getting started. If this ingredient has expired the pancakes won’t be as fluffy.
- salt
- cinnamon
How to Make Gluten Free Pumpkin Banana Pancakes
To a food processor or large bowl, add the mashed banana, pumpkin, eggs, and vanilla. Mix until smooth.
Slowly add the dry ingredients, mixing gently until the batter is no longer lumpy.
Grease a large skillet and heat over medium heat.
Use ⅓ cup of batter for each pancake. Cook for 3 minutes on each side.
Tips for Making Gluten Free Pumpkin Pancakes
- Do not overmix the batter. It will make the pancakes tough.
- Instead of skillet, feel free to make a double batch and bust out the griddle.
- To freeze, allow the pancakes to cool then transfer to a freezer bag. If desired, store them between pieces of parchment paper (I love these pre-measured ones!) so they don’t stick when you are ready to serve.
- If you love chocolate chips you can add a few to the batter as they are cooking.
- For correct measuring, spoon your flour into the measuring cups, then level with your finger or a butter knife.
- Don’t have pumpkin pie spice? Use a little cinnamon and allspice instead. Just be careful as these flavors can be overpowering if you use too much.
Tasty Pancake Topping Ideas:
- Fresh fruits
- Nuts and seeds
- Nut or seed butter
- Honey or maple syrup
- Greek yogurt
- Whipped Cream
- Chocolate chips
Can You Make Waffles Using This Batter?
Unfortunately no. I developed this recipe specially for pancakes. I would recommend checking out my vegan gluten free waffles, sweet potato waffles, or dairy free oatmeal banana waffles.
More Gluten Free Breakfast Recipes:
- Spinach Banana Muffins
- Protein Granola
- Birthday Cake Protein Bars
- Peanut Butter Protein Muffins – gluten and dairy free
- Overnight Oats with Frozen Fruit
- Vegan Blended Baked Oats
Gluten Free Pumpkin Pancakes
Ingredients
- ½ cup almond flour
- 1/2 cup oat flour
- 1 banana ripe (1/2 cup mashed)
- 1/3 cup pumpkin puree
- 2 tbsp brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
Instructions
- Add banana, pumpkin, eggs and vanilla to a food processor or bowl and combine until smooth.
- Slowly add your dry ingredients and mix until well combined and no lumps remain. Do not overmix.
- Place a large skillet on the stove and spray with oil or add ½ tsp butter. Heat pan to medium heat and add ⅓ cup batter for each pancake.
- Reduce heat to medium low and cook for 3 minutes on each side or until lightly brown and cooked through. Serve immediately.
These have a lovely flavor! I added 1 tbsp olive oil to make waffles with the recipe. They turned out light and fluffy. My 10 month old daughter and I loved them this morning!