good morning fall, hello gluten-free!

GF pumpkin Cover

When I say pumpkin, you say pancakes.  PUMPKIN (me)… PANCAKES (you), PUMPKIN… PANCAKES!!!

What’s better than homemade pancakes on a Saturday morning?  That’s easy –  homemade pumpkin pancakes that are gluten-free and tasty!  I just love fall.  Something about the cool air (ok, Florida status – 70 degrees is cool for me), the smell of a fireplace (yes, on those 60 degree nights) and the fall flavors are just so, perfect!

I’m on (another) healthy food adventure and have been experimenting with gluten-free stuff.  I do have to side bar here and say, not everything I make turns on yummy.  I’m not the kitchen wonder woman and I have really tough critics. Some things make it to the trash before anyone tries it and others as soon as people take a bite.  Most desserts I make do turn out pretty darn good if I do say so myself, but meals on the other hand, that is definitely a challenge for me and sometimes a scary venture for the recipients of the food.  In fact, I’m about to start a paleo challenge and I couldn’t think of what I wanted to eat that was on the list so I am literally eating canned pineapple.  Out of the can.  As we speak.  Yes.  Out.Of.The.Can.  (which I put in the fridge because I like cold pineapple…. I’m sure there’s a warning label about that somewhere)  I don’t think canned pineapple is part of the paleo “cave-woman” diet but it’s the closest I could come.  Definitely not Kitchen WW tonight!  OH MAN I really want some Publix Chocolate Cookie Quary Low-Fat Frozen Yogurt that is sitting in my freezer right now… Focus Cassie, focus….

Back to the Pumpkin Pancakes (crap – now I want these too!)

GF pumpkin ingredientsThis Gluten Free Pumpkin Pancake recipe was inspired by the fact that I had left over pumpkin.  I made Pumpkin Cookies with Icing recently and shared them with my coworkers.  They were a huge hit!

This recipe is gluten-free and actually passed the taste test of one really tough critic.


  • 1 cup pumpkin puree (the 100% real stuff)
  • 1/3 cup almond milk
  • 1 tbsp. coconut oil
  • 1 tbsp. pure maple syrup
  • 2 tsp vanilla
  • 2 eggs (protein packed yeah!!!)
  • 1 cup GF baking flour or oat flour (process 1 cup of oats in a food processor until fine)
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

GF pumpkin dry mix

Step 1:  Mix all the dry ingredients in a medium bowl with a whisk – flour, baking soda, cinnamon, nutmeg, ginger, allspice

GF pumpkin wet mix

Step 2: Mix melted coconut oil, pumpkin, milk and syrup in a blender until combined.  Add vanilla and eggs.

Step 3: Now combine the wet and dry mixes until just combined.

GF pumpkin mix

I was surprised at how thick the batter was, but this is normal.  Now all you have to do is plop these on a skillet!  I added extra cinnamon to one side just to give a little more flavor.  The key to this is the timing.  You want them cooked but not over cooked.  The batter is very gross raw.  I set a timer for 3 minutes on one side and the 1.5-2 minutes on the other.  They came out amazing!  I used dark amber pure maple syrup and a little almond butter on top.

GF Pumpkin cooking

This is a great use of left over pumpkin – or an excuse to open another can.  Next time I will probably make this batter the night before and save some morning time to relax with my cup of joe.  Now I have finished my can of pineapple, which I am slightly regretting admitting I ate canned pineapple.  Directly out of the can.  That I purposefully chilled.  But I ran 5 miles tonight and really didn’t feel like making anything this late.  So thank you Mr. Can.  And thank YOU readers.  I am too tired now to eat that frozen yogurt so you have spared me! 🙂

Bon Appetite!

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