Gluten Free Pumpkin Pie Pancakes make a festive, healthy breakfast that tastes like a dessert!
Happy Fall, everyone! I just love the changes that Fall brings about, from the cooler weather to the abundance of apple and pumpkin everything. Lately, I’ve been cooking with apples every chance I get, but I can’t forget about how much my family and I enjoy pumpkin.
With Halloween around the corner, I have party snacks and dessert recipes ready to go, but until now I didn’t have anything for breakfast. So, I started thinking about incorporating pumpkin into pancakes, and then I thought what’s better than pumpkin? Pumpkin pie! And so my wish to create a breakfast that was healthy but had the taste of a rich, Fall dessert came to light.
I must say, these gluten free pumpkin pie pancakes are like a dream come true – light, fluffy, and the delicious taste of pumpkin pie in every bite. I had my kids and husband taste test and they were all over the moon about how amazing these pancakes taste.
They’re perfect for breakfast, but they would also work well as a snack if cut into strips. They have just enough sweetness packed into them that syrup on is really optional and not necessary. You can make them throughout the Fall or as long as you can find pumpkin easily in stores. And, if you stock up on some Halloween themed pancake molds like I did, then they can be used to make adorable, festive pancakes on Halloween too!
As a busy working mom, I value the importance of simple, nutritious recipes, so I kept that in mind during recipe development. My gluten free pumpkin pie pancakes have 8 ingredients, take 5 minutes to prepare and 10 minutes to cook. Here’s the recipe, so you can make some too.
Gluten Free Pumpkin Pie Pancakes
- 1 cup gluten free flour
- 1/2 cup GF & DF pumpkin pie puree we used Farmer's Market Organic Pumpkin Pie Mix
- 1/2 cup almond milk
- 1 egg
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- 2 tsp baking powder
- 1/2 tsp fine himalayan salt
- Mix the flour, baking powder and salt in a bowl and set aside.
- In a separate bowl, whisk the wet ingredients together (pumpkin pie puree, egg, coconut oil, maple syrup) until well combined.
- Add the wet ingredients to the dry ingredients bowl and whisk together until smooth.
- Add the almond milk and mix until well combined.
- Preheat a pan on medium-low heat and add a tablespoon of coconut oil to the pan so that the pancakes don't stick.
- Once the pan is hot, pour the pancake batter into whatever size and shape of pancake you like best.
- Cook for 3 minutes, and then flip over and cook for another 2 minutes.
- Repeat the step above until the pancakes are full cooked and golden brown in color.
Optional toppings: serve with maple syrup, dust the top with powdered sugar, add some coconut whipped cream, or serve by itself.