Gluten-Free Pumpkin Pancakes

by | Updated: December 3rd, 2016 | Read time: 1 minute

Pumpkin is everywhere right now. As well it should be, because pumpkin is delicious, nutritious and a wonderful reminder that fall is in full swing! One of the best ways to embrace and celebrate pumpkin is with these fluffy, filling, gluten-free pancakes! They’re perfect for breakfast OR dinner. (Because having breakfast food for dinner is one of life’s little pleasures.)

Conventional pancakes may not be considered “nutritious,” but a scoop of pure, organic pumpkin adds a boost of vitamin A, vitamin C, iron and fiber.

Spiced Pumpkin pancakes with maple syrup and pecan


1-½ cups Pamela’s Products Pancake Mix
1 tsp. cinnamon
¼ tsp. nutmeg
1 large egg (or vegan egg replacer)
1 Tbsp. Wholesome Sweeteners Organic Sucanat Brown Sugar, packed
¾ cup Farmer’s Market Organic Canned Pumpkin
1 Tbsp. Vitacost Extra Virgin Certified Organic Coconut Oil
1 cup Blue Diamond Unsweetened Almond Milk or water
Raw, unsalted pecans, optional


  1. In a medium-sized bowl, combine pancake mix and spices.
  2. In a separate bowl, whisk together egg and brown sugar, then add pumpkin, oil and almond milk.
  3. Add wet ingredients to dry ingredients, mix together to make batter. There may be a few more lumps than your typical pancake batter, but don’t fret.
  4. Heat a small amount of coconut oil in a skillet on medium-high. Add 1/3 cup batter to make each pancake. When batter starts to bubble, flip over and cook until browned.
  5. Top with pecans, if desired.