Calling all pumpkin fans, these Gluten Free Pumpkin Pancakes are about to be your new favorite breakfast. Crisp edges and chewy centers, these pumpkin pancakes are infused with the warming spices of cinnamon and clove – these are Fall in pancake form!
As the temperatures drop I’m all about cozy breakfasts that also fuel my day. These pancakes are not only delicious but nutritious too as they’re gluten-free, dairy-free, nut-free and naturally sweetened with maple syrup.
And if you’re as excited for all things pumpkin as I am, check out these Pumpkin Spice Coconut Butter Cups that are oh so delicious, extremely easy, and perfect for a quick sweet treat!
Ingredients in Gluten Free Pumpkin Pancakes
Pumpkin Puree – Pumpkin puree adds flavor and texture to these pancakes as a source of moisture. My favorite brand to use is Libby’s because it has the best consistency. I’ve found that with other brands, the pumpkin puree can be a little too watery, so if you do use another brand, you might just need to adjust the liquid ratio. Also, make sure it’s pure pumpkin and nothing else.
Almond Milk – Adds moisture to the pancakes and has a neutral flavor. Any plant based milk would work as a substitute but may affect the flavor. Sub soy or oat milk ot keep the recipe nut-free.
Maple Syrup – A pure and natural sweetener keeping these healthy and refined-sugar free.
Coconut Oil – Make sure to cool your coconut oil before adding to the wet ingredients. Otherwise it may harden again.
Vanilla Extract – Adds depth and highlights the flavors!
Cassava Flour – A gluten-free and grain free baking option that I love using. I love how it gives these pancakes a slightly chewy texture that reminds me of mochi/ rice flour. It’s also great if you’re looking to make these be paleo pumpkin pancakes! My go-to brand is Otto’s Naturals for high quality cassava flour.
Baking Powder – Gives these pumpkin pancakes a bit of rise so that they’re not too dense.
Ground Cinnamon – An absolute must for any pumpkin inspired treat! I love using Ceylon cinnamon but any variety would work.
Ground Cloves – This is crucial to get that pumpkin spice flavor we all love about Fall. You only need a small amount though because ground clove is very potent!
How to Make Healthy Pumpkin Pancakes
1. In a large mixing bowl, stir together your egg and pumpkin puree until combined. Add remaining wet ingredients and stir together until smooth.
2. Next, whisk in your dry ingredients and stir together until just combined. Batter will be thick.
3. Pre-heat a non-stick pan or cast iron on medium low. Add butter or coconut oil to the pan to help with browning.
4. Using one third cup at a time, pour batter into the center of the pan. Use the back of a spoon to quickly spread batter to a little over ¼ inch thickness.
5. When the edges of the pancake start to cook, flip your pancake and cook the second side until browned. Repeat with remaining batter. Grab a fork and enjoy with your favorite toppings!
What is Cassava Flour?
There are so many options when it comes to gluten-free baking but not all flours are equal. And if you need a grain-free or nut-free option, the choices for flours can become very limited! That’s when cassava flour enters the picture.
What makes cassava four so unique is that it has a similar taste and texture to wheat flour, but with a nuttier taste, making it perfect to sub in recipes. It does tend to be more absorbent so you want to make sure you have the correct liquid: dry ratio with your ingredients.
Is Cassava Flour Gluten Free?
Yes! This gluten-free flour is made from the yuca plant which is a tuber in the same family as yam and potatoes. The yuca root is peeled, dried, and then ground to create the cassava flour.
Tips For Baking with Cassava Flour
-Although cassava flour is a great substitute for all-purpose or wheat flour, there are some guidelines to follow. To create the best texture with your baked goods make sure to tweak the amount of cassava flour you use and not rely on a simple 1-1 swap of flours.
Why this matters is because cassava flour is actually lighter than all-purpose/wheat flour yet absorbs more moisture. This means that you’ll have to make adjustments as needed to keep your baked goods from becoming too wet or too dry.
To ensure success when using cassava flour in your recipes:
- Use less cassava flour than all-purpose/wheat when substituting, and increase liquid if needed.
- To measure, whisk flour before using a measuring cup to scoop. Use a flat edge to scrap e and ensure level/even with measuring cup.
- Be careful when adding cassava flour to your ingredients as it is dusty and can spread easily.
Vegan Pumpkin Pancakes
I haven’t tried this myself, butIf you’re looking to make these healthy pumpkin pancakes vegan, you *should* be able to replace the 1 egg in this recipe with a vegan egg substitute. See below for options:
- Flax Egg: 1 tbsp flaxseed meal + 2 ½ tbsp warm water
- Chia Egg: 1 tbsp whole chia seeds + 2 ½ tbsp warm water
Whichever you choose, simply combine the flax or chia seeds with the water, stir, then let sit for about 5 minutes until it thickens into a gel-like substance.
Pumpkin Chocolate Chip Pancakes
If you’re a chocolate lover like me than you may want to add chocolate chips to a few of these pumpkin pancakes! You can either mix them into the batter or sprinkle them on top of the batter once you pour it onto the heated pan.
Pumpkin Oat Pancakes
To make this pumpkin pancake recipe with oats for a heartier texture, simply sub 1/4 cup old fashioned rolled oats for 1/4 cup of the cassava flour (so 3/4 cup cassava flour + 1/4 cup oats versus 1 cup of cassava flour).
Pumpkin Banana Pancakes
Whether you’re craving some banana flavor or want another vegan egg substitute, mashed banana is a great option! Simply mash one ripe banana and substitute it in for either the 1 egg or for the 1/4 cup maple syrup to keep these a little less sweet.
And if you’re looking for more gluten-free breakfast options, check out this Gluten Free Orange Zucchini Bread that’s the perfect excuse to use up the last of those summer zucchini. Or if you prefer breakfast to have a bit of chocolate involved, try these Almond Flour Banana Muffins!
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Pumpkin Pancakes 🙂
Ingredients
WET
- ½ cup pumpkin puree
- 1 large egg
- ½ cup almond milk*
- ¼ cup maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
DRY
- 1 cup cassava flour
- 1 tablespoon baking powder
- 1.5 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- pinch of salt
Instructions
- In a large mixing bowl, stir together your egg and pumpkin puree until combined. Add remaining wet ingredients and stir together until smooth.
- Next, whisk in your dry ingredients and stir together until just combined. Batter will be thick.
- Pre-heat a non-stick pan or cast iron on medium low. Add butter or coconut oil to the pan to help with browning.
- Using one third cup at a time, pour batter into the center of the pan. Use the back of a spoon to quickly spread batter to a little over ¼ inch thickness.
- When the edges of the pancake start to cook, flip your pancake and cook the second side until browned. Repeat with remaining batter. Grab a fork and enjoy with your favorite toppings!
Notes
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe
These have become a staple in our house all year round! So so good, I have mine topped with peanut butter and maple syrup 🙂
yessss!! pumpkin never goes out of season!!! 😛
These are a perfect pumpkin treat to start your day right. Quick and easy to assemble and bake – the flavor is so perfect and the texture of the final product is so great. I topped mine with cashew butter and maple syrup, yum!
So so happy you loved these!!! They are definitely the perfect cozy start to any day and the toppings you added sound *perfect* ! 🙂
– Casey