Gluten Free Pumpkin Pancakes

These easy gluten free pumpkin pancakes are a delicious 15-minute Fall breakfast option! Fluffy, low-carb pancakes flavored with pumpkin puree and seasonal spices, and endless topping options!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings 4-inch pancakes

Calories 170kcal

Author Mary Smith

Equipment

1 griddle pan

Ingredients

3 eggs
⅓ cup pumpkin puree
1 tsp vanilla extract
2 tbsp maple syrup
¾ cup almond flour
½ cup tapioca flour
1.5 tsp baking powder
1 tsp pumpkin pie spice
¼ tsp sea salt
avocado oil spray for cooking

Instructions

Combine all ingredients and whisk vigorously until combined and the batter is smooth.
Let it sit for 10 mins to thicken up.
Heat a griddle over medium to medium low heat and spray with oil. Use a 1/4 cup measuring cup to scoop the batter and drop it onto the pan to keep the pancakes all the same size.
Cook for 2-3 mins until bubbles form on the top, then flip and cook for an additional 2-3 minutes.
Top with chopped pecans and maple syrup. Optional: dairy free or coconut whipped cream! Enjoy! Makes 6-7 4-inch pancakes.

Notes

Dairy Free: This recipe is completely dairy free! It's not vegan, as it contains, egg, but for those of you with a dairy intolerance or allergy, this recipe is non-dairy!

Toppings: Top with chopped pecans and maple syrup. Optional: dairy-free or coconut whipped cream!

Low-Carb Pancakes: If you're looking for low-carb pancakes, simply replace the maple syrup with your favorite keto syrup replacement. You can also omit the maple syrup from the batter completely and it will still be delicious! While these pancakes aren't quite keto-friendly, they are definitely low carb!

Nutrition