Pumpkin Pie Pancakes, Gluten-Free

No, I'm not finished indulging in all things pumpkin (or apple..or pear) yet. Not even close. This past weekend, I shared with everyone on our Facebook Page, a look at some pumpkin pie pancakes Jon & I were enjoying before heading out to a Harvest festival. I could see the drool dripping down everyone's newsfeed as they scrolled past the pictures and thought it only fair to share with you the recipe that we used. I referenced a few different batters while experimenting with these guys, and after some tweaking, finally achieved a flavor and texture we both really loved (you should also check out these by BalancedBites and these by Running to the Kitchen). The texture is fluffy and the taste is pumpkin-pie-to-the-max - sprinkled with some extra homemade pumpkin pie spice and topped with some grass-fed pastured butter or maple syrup..or both..takes your breakfast to a whole other level, so get ready.

This recipe is too easy not to try. In fact, I suggest doubling the recipe and freezing some, because you're going to find yourself daydreaming about these puppies (like I am right now)...and how great they would be rolled up and dipped in some organic maple syrup. Mahhhh...

Well, enough talking, guys, let's get cooking!

• Ingredients 

  • 3/4 C Organic Pumpkin, Mashed
  • 2 Tbsp Organic Coconut Flour
  • 1Tbsp Organic Ground Flaxseed
  • 4 Pastured organic Eggs
  • 2 Tbsp Extra-Virgin Organic Coconut Oil, Melted
  • 2 Tbsp Organic Maple Syrup
  • 1 tsp Organic Vanilla Extract
  • 1 tsp Homemade Organic Pumpkin Pie Spice (Cinnamon+Ginger+Nutmeg+Cloves+Allspice)
  • 1/4 tsp Organic Aluminum-Free Baking Soda
  • Cinnamon or Extra Pumpkin Pie Spice, for Sprinkling
  • Organic Pastured Butter and/or Maple Syrup for serving

• Instructions  


1. Melt Coconut Oil Over Low-Medium Heat
2. Combine Pumpkin, Eggs, Maple Syrup and Vanilla Extract, Whisking Until Well Mixed
3. Sift the Coconut Flour, Flaxseed, Pumpkin Pie Spice and Baking Soda into the Bowl, Mix Until Well Distributed
4. Pour Melted Coconut Oil into Mixture, Mix Until Well Distributed
5. Grease Skillet with Coconut Oil or Butter
6. Spoon Batter into Skillet, Creating Pancakes of Your Desired Size (I made 12 small pancakes)
7. Flip when Bubbles Begin to Form
8. Serve Warm with Pastured Organic Butter, Maple Syrup or Sprinkled with Extra Cinnamon or Pumpkin Pie Spice
9. ENJOY!

Print Recipe:  Gluten-Free Pumpkin Pie Pancakes

I hope you enjoy these as much as we did!