Gluten-Free Pumpkin Pancakes
These delicious gluten-free pumpkin pancakes are nutritionally balanced, dairy-free, and full of pumpkin spice flavor without artificial flavors or sweeteners.
Servings: 10 pancakes
Ingredients
- ½ cup Pumpkin Puree
- ½ cup Almond Butter creamy (I like the Target brand)
- ¼ cup Coconut Oil melted
- ½ cup Coconut Flour
- 2 Bananas very ripe
- 5 Egg Whites
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Almond Extract or vanilla extract
- ¼ teaspoon Sea Salt
- ½ tablespoon Pumpkin Pie Spice
- ½ tablespoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
Instructions
- Add bananas, almond butter, melted coconut oil, egg whites and almond extract to a food processor. Process until bananas combine smooth with other ingredients. Add the remaining ingredients and process to combine. Do not over process.
- Heat a medium skillet to medium-low heat and spray with cooking spray or heat a nonstick electric griddle. Add the batter to skillet by scooping the batter with a 1/4 cup measuring cup and placing on the skillet. 1/4 cup makes 1 pancake.
- Cook 5 minutes until the pancake set up. They will take longer than whole grain pancakes due to the coconut flour so be patient. Carefully flip and cook another 3-4 minutes until completely set. They will be fragile due to the coconut flour.
- Remove form the skillet and place on a wire rack while you cook the remaining batter. Enjoy immediately!
Video
Notes
- Coconut flour is super absorbent and tricky to cook with, so it’s important to follow the exact measurements in this recipe. This recipe is tested to balance the amounts of liquid and fat in the batter.
- Do not use pumpkin pie filling in place of pumpkin puree.
- You may need to adjust the temperature of your griddle or stove as you cook the pancakes. The temperature should be low enough to cook the inside of the pancakes without burning the outside.
- Coconut flour cannot be substituted for another flour. It requires a different recipe.
- Store leftover gluten free pumpkin pancakes in an airtight container in the refrigerator up to 7 days. I do not recommend storing in the freezer.
Nutrition
Serving: 1pancake | Calories: 184kcal | Carbohydrates: 10.1g | Protein: 5.8g | Fat: 12.8g | Saturated Fat: 5.3g | Sodium: 154.1mg | Fiber: 3.2g | Sugar: 3.8g