Gluten-Free Pumpkin Pancakes

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Gluten-Free Pumpkin Pancakes on a White Plate with A green and White Towel | The Radiant Root

Who says pumpkins are just for fall. Make your weekend breakfast more nutritious with a dash of pumpkin any time of the year. Learn more in the gluten-free pumpkin pancakes recipe below

Equipment Used In This Recipe

Gluten-Free Pumpkin Pancakes on a White Plate with A green and White Towel | The Radiant Root

Gluten-Free Pumpkin Pancakes

Print Recipe
A tasty and healthy breakfast treat for pumpkin lovers.
Course Appetizer, Breakfast, Dessert, Snack
Cuisine AIP, American, dairy-free, gluten-free
Keyword 30 minute meal, AIP, breakfast, cinnamon, comfort food, dairy-free, easy meal, gluten-free, holiday
Prep Time 5 mins
Cook Time 25 mins
Servings 4
Calories 295

Ingredients

  • 1 cup Pumpkin puree
  • 2 tbsp Coconut Oil*
  • 1/2 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1/4 tsp Sea salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 2 cup Gluten-Free flour
  • 1 cup Coconut milk
  • 2 medium Eggs

Instructions

  • In a large mixing bowl place the dry ingredients (baking soda, salt, nutmeg, allspice, cinnamon) and mix well then set aside.
  • In a medium mixing bowl place, the wet ingredients (pumpkin, vanilla extract, eggs, coconut milk) mix well and set aside.
  • In a large mixing bowl mix the dry and wet ingredients together until well blended.
  • Heat a cast iron skillet for 10 minutes until hot.
  • Add the coconut oil to the pan.
  • Once the coconut oil is melted coat the ban evenly with the oil.
  • Place 1/3 cup of pancake batter into the pan.
  • Smooth out with a spatula.
  • Let cook until bubbles form showing the pancake is cooked on one side. Then flip over.
  • Cook until golden brown.
  • Repeat until all the batter is used up.
  • Serve with your favorite fruit or maple syrup

Video

Notes

*If you have sensitivities to coconut you can swap out another milk or non-dairy milk for coconut milk. 

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