Gluten-Free Pumpkin Pancakes

Ali Segersten Nov 04, 2008 23 comments

About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.

See More

Nourishing Meals Newsletter

Email updates.

Add Comment


but theres eggs in ur recipes?! :(

Hi Ali, I have tried this recipe as is and used substitutions to make it vegan! This morning a did brown rice flour in place of sorghum, buckwheat in place of millet, and substituted 1Tbs ground flax with 3Tbs water to replace the egg. I also added 1/4 tsp xanthum gum although I'm not sure if it's necessary. Anyhow, both versions were delicious and I'm so happy to have a functional vegan pancake recipe ;) I follow your blog often and have made many of your recipes with great success. thank you~

Anon - the egg binds them together, taking it out would cause them to fall apart. You can try adding a tablespoon of ground chia seeds to 1/4 cup boiling water, whisking it together and adding that in place of the egg. I am not 100% that it will work, but I think so. -Ali :)

My daughter loves these! I replace the egg with banana. They are really good, but they don't stay together very well. I was wondering what I'm doing wrong. When halving the recipe I use 1/4 cup banana. Do I need to add more or less or add something else. Thank you!

Thank you for your feedback! We loved these so much that I just made a double batch (with an added tablespoon of sugar) of them to freeze and have during the week! They really are THAT good!!

Lindsay - You could sub in teff, amaaranth, or sorghum flour for the millet flour. And yes you can add a tablespoon of sugar to the recipe without compromising anything. Glad you enjoyed them! :)

We had these pancakes this morning, and they were excellent!! Thanks for the great recipe! I love that you bake gluten free with whole grains - we love eating this way! I just had a quick question, though. Could you add a tablespoon of sugar to the dry ingredients to yield a slightly sweeter pancake, without compromising the end result? I appreciate your feedback and am really excited to try more recipes of yours!!

Thanks! - Lindsay

Would oat flour be a good substitute for millet flour?

Hands down these are the best pancakes ever. MY husband gets so annoyed when I practice my GF recipes in the morning...when he's hungry... and when I come up with a flop, well there goes breakfast. These, he says, are keepers!! And I whole heartedly agree.

my daughter wants to fix a gingerbread-house with 4-yr. old son who has allergy to wheat, soy, all nuts including peanuts. Is there such a recipe? He has sensory issues and I know he would "sample" some of the store bought kits that all seem to contain ingredients he is highly allergic to. Thank you for any comments.

Thanks for the great blog. I have been looking for one that is both whole foods AND gluten free. Hard to find! We are trying the recipe this morning (halloween). Thanks for the great post!

So glad I found your website! I have had a hard time finding recipes that are BOTH gluten free AND whole-foods based. Thanks for being a great resource. We are trying the pancakes this morning (halloween!).

Does anyone have any favorites they like to use for the non-dairy milk?

These pancakes are truly amazing. I'm a Bastyr nutrition major, and have made many delicious soaked whole grain GF pancakes (spinoffs of Rebecca Woods wonderful recipe) ... but my boyfriend still just raves and raves about these pumpkin pancakes! He wants them all the time! I swear this perfected recipe of yours is half the reason he thinks so highly of my cooking, lol. I wanted to mention that I have substituted the flours with 1 1/4 cups Bob's Red Mill Gluten Free All-Purpose flour blend, and it worked beautifully! Thank you so much for sharing this. Your cooking talent and delicious recipes never cease to amaze and inspire me. :-)

These are the BEST pancakes I've ever eaten (including pancakes containing gluten). They also reheat very nicely in my toaster oven. I've told everyone about these little wonders.

I forgot to say that I substituted sorghum for the brown rice flour and used coconut milk for the milk. Just in case someone else has a rice allergy.

I just made these for dinner for my boys and according to my 8 year old, "These are the best pancakes ever!"
I'm delighted to find this great recipe! Personally I think gluten-free pancakes are tricky and you have done an excellent job with these. Thank you for sharing. ~Debbie

Oh, thank you for these yummy pancakes. I recently discovered GF pancakes after many years of just avoiding them altogether. And the addition of the pumpkin makes me want to make them for dinner, mmm, maybe I will?

I don't have millet flour either, but do have buckwheat, teff and quinoa. Might give one of those a try.

Anyway, thanks again for the delicious recipe!

Thanks Jenna for the millet flour tip!

Ohh I bet these are good :) I just grind whole millet in my vitamix and it makes perfect flour. I just make sure the pitcher is dry inside. I don't own the actual "dry" container.

Great blog- keep up the great recipies! I will stop by your store soon!

Hi P-

I am sure they would work for waffles too - you may need to add another egg, you'll have to experiment. It has been a long time since I have cooked waffles. Please let us know how they turn out. Happy Cooking! -Ali

these sound really yummy! Can't wait to give them a try. I was wondering if the recipe work for waffles as well? Or would I need to modify it a bit?

Related Posts

Dec 30, 2017

Tigernut Flour Apple Crisp (grain-free, nut-free, paleo, vegan)

I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.
Read More
Nov 20, 2014

Apple Cider & Herb Brined Turkey for Thanksgiving

To brine or not to brine...that is the question. I have found that brining a turkey produces very flavorful, juicy, and tender meat. In this post, I'm going to show you how to brine a whole turkey. Brining is the process of soaking the bird in a salt solution.

Read More
Nov 14, 2014

Harvest Vegetable Soup

It's autumn. The harvest is in. The fires are lit. The chill in the air invites simmering soups and stews in the kitchen. This nourishing, harvest vegetable soup recipe uses some common fall vegetables and some that you might not use that often like celeriac and rutabagas.

Read More
Cranberry Orange Upside Down Cake (grain-free)
Nov 21, 2012

Cranberry Orange Upside Down Cake (grain-free)

I adore cranberries as you probably already know if you've been reading my blog. This healthy cranberry orange upside down cake recipe isn't very rich or sweet. In fact I sweeten it with just a few tablespoons of maple syrup. It's plenty sweet for my family though.

Read More