Gluten Free Pumpkin Pancakes

Pumpkin lovers! You are going to love this recipe for Gluten-Free Pumpkin Pancakes! These cake-like pancakes are made with coconut flour and naturally sweetened with banana. Additionally, they are rich in fiber and protein.

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If you love pumpkin spice but aren’t a fan of a lot of sugar, you will love these gluten free pumpkin pancakes. They use spices like cinnamon, nutmeg, and ginger, along with pumpkin puree, to authentically capture the pumpkin spice flavor. They are dairy-free, low in calories, grain-free and Paleo diet-friendly.

If you like seasonal pancake recipes, you will love my Healthy Gingerbread Pancakes and Cranberry Cocoa Pancakes too!

Why You’ll Love This Recipe

• Perfect Fall Breakfast: If you love fall flavors and pumpkin treats, these are the perfect pancakes to enjoy for a holiday breakfast or on an autumn morning.
• Balanced Macronutrients: I work hard to balance the macronutrients (protein, fat, and carbs) in all my recipes to ensure they give you the right balance of nutrition. These pumpkin pancakes with coconut flour are high in protein and fiber, low in carbs and calories, and free from added sugar.
• Diary-Free and Paleo: Not only are these pancakes gluten-free, but they are also completely dairy-free and great for those following a paleo diet.

Ingredients

• Pumpkin Puree: Unlike many pumpkin desserts, these pancakes actually contain pumpkin! Use a canned pumpkin puree or make a homemade pumpkin puree.
• Coconut Flour: These paleo pumpkin pancakes use coconut flour, which has a high fiber content.
• Almond Butter: This butter adds healthy fats and protein as well as moisture to the pumpkin batter.
• Bananas: The only sweetener in these gf pumpkin pancakes is mashed and ripe bananas.
• Egg Whites: The higher protein in these pancakes comes from the egg whites, which add more protein without adding as much fat as whole eggs. 
• Fall Spices: You can’t have a pumpkin treat without including pumpkin pie spice, which is a blend of cinnamon, ginger, nutmeg, cloves, and allspice, as well as some additional cinnamon, nutmeg, ginger, and a splash of almond extract.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Make Them Vegan: You can make these gf pumpkin pancakes vegan-friendly by using a vegan egg white replacer. Just keep in mind that this will change the amount of protein in the recipe and you may need to add more nut butter to replace the fat which is necessary to hold coconut flour pancakes together.
• Add Chocolate Chips or Nuts: Mix dairy-free chocolate chips, raisins or chopped nuts into your pancakes to add a little crunch or extra sweetness.
• Top Them with Yogurt: Add a scoop of yogurt to the top of your pancakes for an extra bit of protein and a little creaminess. You could also make these pumpkin protein pancakes with cottage cheese.

How to Make Pumpkin Pancakes Gluten Free

These pumpkin coconut flour pancakes are the perfect gluten-free breakfast. They are full of fall flavor, but are also full of balanced macronutrients. Use a non-stick electric griddle or a non-stick skillet sprayed with cooking spray, heated to medium-low heat to make these thick pancakes.

Step 1: Combine the Wet Ingredients. Add your bananas, almond butter, melted coconut oil, egg whites, and almond extract to a food processor. Pulse until the bananas are smooth. Add the remaining ingredients and process them until they are just combined.

Step 2: Cook the Pancakes. Scoop the batter onto your preheated griddle or an electric griddle using a ¼ cup measuring cup to create uniform pancakes. 

Step 3: Flip. Allow the pancakes to set by cooking for about 5 minutes. Then carefully flip the pancakes and cook them for another 3-4 minutes.

Step 4: Cool and Serve. Remove the pancakes from the skillet and allow them to cool for a few minutes on a wire rack while you cook the rest of the batter. Then stack the pancakes, dust them with powdered sugar, and serve them for breakfast.

Expert Tips

• Coconut Flour Can Be Tricky: Coconut flour is extremely absorbent, so it requires a balance of fat and liquid to keep it from turning out too dry or too wet. The melted coconut oil, almond butter, pumpkin puree, and almond milk help balance the amount of liquid and fats in this pancake recipe.
• Use Pumpkin Puree: Be sure you purchase a can of pumpkin puree and not pumpkin pie filling. Puree is pure pumpkin, while pie fillings have added spices and sweeteners.
• Adjust the Cooking Temperature: Every stove and skillet is different, so be sure to monitor your pancakes as they cook. If they start to burn, but are still gooey inside, then you need to adjust your heat down. I recommend using a nonstick skillet for making pancakes that don’t stick.
• Storing and Reheating: Keep any leftover pancakes in an airtight container in the refrigerator for up to 7 days. Warm the pancakes in the microwave in 30-second intervals.

Serving Suggestions

Pumpkin pancakes with coconut flour are the perfect hearty breakfast for chilly autumn mornings. They taste just like fall and feel indulgent, while also being good for you! Serve them to your family for breakfast on Thanksgiving or any fall Saturday. They are sure to be a big hit! 

• You can’t go through fall without having a pumpkin spice latte. Make my low-calorie pumpkin spice latte recipe or add a splash of homemade gingerbread coffee creamer to go with these healthy pumpkin pancakes.
• Serve your fall pancakes with a savory butternut squash egg bake for a large meal the whole family can enjoy during the holidays.
• Keep the rest of breakfast light and enjoy a Greek yogurt fruit salad to go with your pancakes.

Gluten-Free Pumpkin Pancakes Recipe FAQs

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If you tried this Gluten-Free Pumpkin Pancakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.