These gluten-free Pumpkin Pie Pancakes are perfect for pumpkin-lovers and pancake-lovers alike! They’re free from eggs, dairy, and refined sugar, too!
All the pancakes.
There’s not much that can beat a stack of warm pancakes on a chilly morning. Or a chilly evening, for that matter. I’m not prejudiced against serving pancakes for dinner. Especially pumpkin pie pancakes.
‘Cause seriously who doesn’t want a plate of pancakes that taste like pie?
Pumpkin Pie Pancakes
These gluten-free are like having Thanksgiving for breakfast! They’re perfectly spiced with a combination of cinnamon, ginger, cloves, and nutmeg, just like a pumpkin pie! And while they’re delicious plain Jane, you can make them extra fancy by serving them with warm maple syrup, honey, and/or coconut whipped cream on top.
If you’re weird, like my family, you can just slather some organic raspberry jam on top, like my kids do, or drizzle with molasses, like me. 😀
More pancake-y goodness.
Need more breakfast for dinner options? I mean, pancake recipes? Here are a few of my family’s favorites!
- Easy Yogurt & Applesauce Pancakes
- Gluten-Free Sourdough Pancakes
- Easiest Fluffy Buttermilk Pancakes
- Coconut Flour Banana Pancakes with Chocolate Nut Butter Syrup
- Nut Butter Squash Pancakes
- Banana Buckwheat Pancakes
- Easy “Baby” Banana Pancakes
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Pumpkin Pie Pancakes
Free from gluten, eggs, dairy, and refined sugar.
- 3 tablespoons flax meal
- 1 3/4 cups coconut milk (here’s how to make your own)
- 3 tablespoons applesauce
- 1/4 cup honey or maple syrup
- 1 cup pumpkin puree
- 1 cup sorghum flour
- 1/2 cup arrowroot powder
- 1 tablespoon baking powder (here’s how you can make your own easily)
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves or allspice
- 1/4 teaspoon nutmeg
Preheat lightly greased skillet over medium-low heat. I love to use my cast iron skillet for pancakes.
In large bowl, mix flax and 1/4 cup of the coconut milk.
Let stand a few minutes until gelled, then add remaining coconut milk and liquid ingredients.
In separate bowl, whisk together dry ingredients, then dump them over wet ones and mix until no dry streaks remain.
Pour 1/4 cupfuls of batter onto hot skillet and cook until browned on edges.
Flip and repeat. ?