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Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes

This dish makes for a delicious breakfast meal or a snack. Substitute coconut milk if you wish a dairy-free recipe. 

  Total Time: 25 Min 

  Yield: Serves 12


  • 1 1/2 cups coconut milk (canned light or real milk)
  • 1 cup pumpkin puree (canned, not pre-seasoned/sweetened pumpkin pie filling)
  • 3 eggs
  • 2 tablespoons olive oil (light, or canola oil)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoons vanilla extract
  • 2 cups flour (gluten-free all-purpose, without added xanthan or guar gum)
  • 4 tablespoons brown sugar
  • 1/2 teaspoons salt
  • 2 teaspoons  baking powder (gluten-free)
  • 1 teaspoons  baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoons  allspice
  • 1/4 teaspoons Cape Crystal guar gum 
  • Extra oil for cooking pancakes

How to Make It:

Step 1:


Combine milk, pumpkin, eggs, oil, vinegar and vanilla in a medium mixing bowl and beat until smooth and creamy.

Step 2:


 In a separate medium mixing bowl, combine gluten-free flour, sugar, baking powder, baking soda, spices, salt and xanthan or guar gum. Whisk until thoroughly combined.

Step 3:


Add dry ingredients to wet ingredients and stir just until combined.

Step 4:


Pour about 1/2 teaspoon of cooking oil in a heavy skillet and heat over medium high heat.

Step 5:


Pour 1/4 cup of pancake batter into preheated skillet and smooth into a circle with a spoon. Cook each side of pancake until golden, about two to three minutes per side.

Step 6:


Add about 1/4 to 1/2 teaspoon of oil to preheated skillet before pouring batter into skillet for each pancake. Serve warm.

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