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Healthy Gluten-free Pumpkin Pancakes

October 3, 2020

Healthy Gluten-free Pumpkin Pancakes made with all gluten-free and dairy-free ingredients. A delicious and pumpkin pancake stack that the whole family will love! Healthy Homemade Pumpkin Oatmeal Pancakes made with all gluten-free and dairy-free ingredients. A delicious and pumpkin pancake stack that the whole family will love! 

You guys know we live for a stack of pancakes over here. Every single weekend I make our family pancakes and we absolutely love them and look forward to them all week. I love to make extras too so that we can have them on hand during the work week too 🙂

These new pancakes though…hot DAMN! I cannot get enough of them. I am beyond excited over how they turned out and can’t get over how easy and flavorful they are. It is crazy how simple it is to whip up your own stack of pancakes and these ones are super low in sugar and can be completely sugar-free if you omit maple syrup. I personally love a touch of syrup in them to bring out the true pancake favor.

Ezra also really loves to eat these pancakes too. He walks around holding one, eating it like it is no big deal. I guess you can say that pancake loving is a must in our family!

You can top these with anything you want too: yogurt, nut butter, granola, syrup – anything. You can’t go wrong. Plus if you make some and have leftovers, definitely store them in the freezer so you can defrost/eat as you wish!

pumpkin oatmeal pancakes

The simple ingredients you need to make these pumpkin oat flour pancakes:

  • Non-dairy milk – any variety works! Coconut, almond, oat – whatever you prefer!
  • Organic pumpkin puree – I always look for organic and no sugar added (it is so sneaky!)
  • Eggs – you can likely use flax egg too
  • Maple syrup – just a touch to make the cakes sweeter but you can omit if you would rather not have sugars
  • Gluten-free oat flour – I haven’t tested another flour here but spelt would work if not gf.
  • Pumpkin pie spice – heck yes!! The secret flavor weapon

How to whip up the best healthy pumpkin pancakes:

  1. In a large bowl, whisk together the milk, pumpkin, eggs, maple syrup and vanilla extract until smooth
  2. Mix in the flour, baking powder and pumpkin pie space until smooth and there are no flour clumps
  3. Allow the mix to sit for a minute and heat a large skillet on medium/high heat and add a little ghee, butter or oil to the skillet and grease well
  4. Add about 2 tablespoons of batter to pan to form a pancake (I cooked 3 at a time in my large skillet) and cook for 2-3 minutes on each side on LOW heat
  5. Remove pancakes from skillet once ready and grease again then continue cooking pancakes until all are ready
  6. Top with anything you’d like and a pour of maple syrup!

A few of my other favorite healthy pancake recipes:

Fluffy Vegan Birthday Cake Pancakes (gluten-free)

The Easiest Fluffy Vegan Pancakes (gluten-free)

6-ingredient Fluffy Paleo Pancakes (gluten + dairy-free)

healthy pumpkin pancakes oatmeal pumpkin pancakes

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Healthy Gluten-free Pumpkin Pancakes

Healthy Homemade Pumpkin Oatmeal Pancakes made with all gluten-free and dairy-free ingredients. A delicious and pumpkin pancake stack that the whole family will love! 

Healthy Gluten-free Pumpkin Pancakes made with all gluten-free and dairy-free ingredients. A delicious and pumpkin pancake stack that the whole family will love! 

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 8-9 pancakes 1x
Scale

Ingredients

Instructions

  1. In a large bowl, whisk together the milk, pumpkin, eggs, maple syrup and vanilla extract until smooth
  2. Mix in the flour, baking powder and pumpkin pie space until smooth and there are no flour clumps
  3. Allow the mix to sit for a minute and heat a large skillet on medium/high heat and add a little ghee, butter or oil to the skillet and grease well
  4. Add about 2 tablespoons of batter to pan to form a pancake (I cooked 3 at a time in my large skillet) and cook for 2-3 minutes on each side on LOW heat
  5. Remove pancakes from skillet once ready and grease again then continue cooking pancakes until all are ready
  6. Top with anything you’d like and a pour of maple syrup!

Notes

*Store leftovers in fridge for 5 days or freezer for longer

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

4 Responses

  1. Made them as written, and they turned out great. Resting the batter is key because at first it looks too soupy.

  2. Wow!!! I was a bit nervous to make these as my husband is the pancake maker in the house. Today (Sunday afternoon) I realized that I had extra pumpkin purée that I needed to use. I decided to make pancakes for the breakfast for Monday and Tuesday.
    Thank goodness that I did! Soooo perfect and fluffy! Great flavor too! I only had 1 3/4 cup of oat flour so my last 1/4 cup was almond flour and all was fine. I omitted the maple syrup too. My son, who is 5, are the first three that I made! He loves them too!

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