Gluten Free Pumpkin Pie Pancakes

Gluten Free Pumpkin Pie Pancakes make a festive, healthy breakfast that tastes like a dessert!

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Calories 243 kcal

Author Jereann Zann - Celiac Mama

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.

Nutrition Facts

Gluten Free Pumpkin Pie Pancakes

Amount Per Serving

Calories 243 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Cholesterol 40mg13%

Sodium 420mg18%

Potassium 336mg10%

Carbohydrates 38g13%

Fiber 5g21%

Sugar 7g8%

Protein 4g8%

Vitamin A 2860IU57%

Vitamin C 1.2mg1%

Calcium 195mg20%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.