The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

You are here: Home / Breakfast / Gluten-free Pumpkin Pancakes

Gluten-free Pumpkin Pancakes

By

A 1950s painting of the family cabin at Lake George, New York.

I am so excited that it’s fall. Fall is absolutely my favorite time of year. And this fall is already extra special because my husband’s sister got married last week and we were all in her wedding. The wedding was at Lake George in upstate New York, where the Brozynas have been vacationing for generations. They have had a cabin there since around the 1930′s. It’s been ages since we were there in the fall—since before we had children! It was so great to be there, surrounded by so much love.

We had these pancakes at least three mornings while we were at Lake George, and everyone loved them. I have another pumpkin pancake recipe, but it uses almond flour whereas these are nut-free. I based them on the pancake recipe I make most often. I took this photo of them last week on the picnic table by the lake. The table is wonderfully covered in moss and I couldn’t resist.

pumpkinpancakes

Gluten-free Pumpkin Pancakes

7 eggs
1 cup coconut milk
1/2 cup pumpkin puree
1/2 cup plus 2 tbsp coconut flour
1/3 cup arrowroot flour
2 tbsp coconut sugar (or other granulated sugar)
2 tbsp coconut oil
1 tbsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
1/4 tsp sea salt

  1. Puree all ingredients in a large bowl, food processor, or blender.
  2. Add some coconut oil to a pre-heated skillet.
  3. Drop a heaping tablespoon of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger. (I usually make three pancakes at a time in my largest skillet.)
  4. Cook each side until pancake is cooked through.

Serves about five people.

♥, Kelly

P.S. For everyday gluten-free pancakes try my Best Ever Paleo Pancakes recipe.

Share this:

Reader Interactions

Comments

  3. Made these today. I used canned pumpkin pie mix and skipped the spices. Pancakes were thin and delicate. My very picky daughter enjoyed! She gets tired of eggs alone, so this is a great morning alternative for her. The batch made plenty for me to store in the fridge for the weekday mornings!

  4. I made these Christmas morning 2015. I prepped the dried ingredients and just put them in a bag. I used homemade pumpkin puree, mixed it with the coconut milk and put that in a covered bowl and refrigerated over night. That way, in the morning, it was SUPER quick and easy…just combined the batches of wet to dry ingredients with the eggs in the blender. I fried them in on my Lodge cast iron skillet. The mix looked a bit thick so I probably added 1/3 cup water before spooning the mixture on to the skillet. They were AMAZINGLY good (even to people who don’t care about GF) and the inside was somewhat creamy. A little maple syrup…YUMMM. AND, they’re good as left overs with almond butter and a little syrup heated in the microwave…or just cold in your bag on a ski day! FANTASTIC

  5. Easy and fast recipe. I added a splash of lemon juice and vanilla and let thebatter rest and they came out perfect and fluffy. Also added a handfull of chocolate chips for added bonus.