Gluten-Free Pumpkin Pancakes

Ali Segersten (author) Nov 04, 2008
Easy Recipe
Prep Time
10 minutes
Cook Time
10 minutes

Warming, and slightly spicy, with a hint of nutmeg and cinnamon, these gluten-free pancakes are perfect for a chilly autumn morning. Serve them with pure maple syrup and sautéed kale on the side; add some sausages or eggs for more protein!

Read more about this recipe on the blog.

Gluten-Free Pumpkin Pancakes


Dry Ingredients

½ cups brown rice flour
½ cups millet flour
¼ cups tapioca flour
1 teaspoons baking powder
½ teaspoons baking soda
¼ teaspoons sea salt
1 teaspoons cinnamon
¼ teaspoons ground nutmeg

Wet Ingredients

1 cups non-dairy milk
6 tablespoons pumpkin purée
1 large eggs
2 tablespoons melted coconut oil or butter
2 tablespoons maple syrup
coconut oil or butter for cooking