Every Fall I start hunting for pumpkin recipes. It started out with my introduction to pumpkin pie; after moving to the United States from Australia, I was amazed to find pumpkin so frequently used as a dessert food! Growing up we only ate it roasted or in soup. Pumpkin pie was new and exciting. I loved it.
It didn’t take me long to catch on and I quickly moved from pumpkin pie to pumpkin bread and pumpkin cookies, and even pumpkin lattes. It’s a Fall obsession I share with many of you, I’m sure.
A few health challenges this year have resulted in the need to avoid gluten. So, I’ve had to hunt for gluten-free pumpkin recipes. The following pumpkin pancakes are one of my happy discoveries. They’re dairy-free and grain-free, too.
Pumpkin Pancakes (gluten-free, grain-free, and dairy-free)
These pumpkin pancakes have the signature fall flavor of cinnamon, cloves, and nutmeg and are well suited to breakfast or an afternoon snack.
These pumpkin pancakes are very flexible (literally) and can even be rolled up, crepe-style. They could be filled with cream cheese, whipped cream and berries, or whatever takes your fancy (I'm thinking a savoring filling might work, too. Finely chopped ham and lettuce, perhaps?).
Yields 8 to 10 pancakes. Adapted from Practical Paleo by Diane Sanfilippo.
- 4 organic or pastured eggs
- 1/2 cup pumpkin puree
- 2 tablespoons grass-fed butter melted (can substituted coconut oil, if needed)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey, may increase to 2 tablespoons, if desired
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- pinch sea salt
- extra grass-fed butter for greasing the pan
In a medium bowl, whisk the eggs, pumpkin, vanilla extract, and pure maple syrup (or honetogether.
Add the pumpkin pie spice, cinnamon, baking soda, and salt and stir to combine.
Add the melted butter (or coconut oiand mix until well blended.
Heat a skillet over medium heat and melt a little butter.
Allow to warm up before pouring in the batter.
Pour batter into the pan to the size of pancake you desire.
I find that pancakes on the smaller side work better for this recipe.
Once bubbles begin to appear and the edges look slightly dry, flip the pancakes to finish cooking.
Serve with butter, jam, or whipped cream! Or eat alone. Try to keep little hands away. Or don't!
Two important recipe notes:
1. The batter is quite thin. It might appear that some type of flour is needed for thickening, but it isn't. The pancakes thicken as they cook. If the pancakes are too thin for your liking, add 1 to 2 tablespoons of coconut flour (sift in when adding dry ingredients).
2. Make sure the pan is well heated before you begin cooking. If not, the pancakes will spread and be very thin and difficult to flip.
What do you make with pumpkin? Feel free to share recipes!
Want more pumpkin recipes? Here — pumpkin cheesecake mousse pie, soaked pumpkin bread, and sourdough pumpkin bread.
Want more allergy-friendly cooking help? In our Allergy-Free Cooking eCourse, you’ll discover the ins and outs of cooking around allergies using nourishing foods. More info is here.
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Victoria Sconion says
Oh man, this is not 100% allergy-free for our home. Eggs cannot be used. Could I sub it out for unsweetened applesauce?
Stacy Karen says
I’m sorry you can’t use eggs! I don’t have a lot of experience substituting eggs. I think that applesauce would make this too runny since you would need to replace four eggs. But maybe I’m wrong. Hopefully someone else can chime in on this.
Victoria Sconion says
Found the solution! Use 1 Tbsp. Chia Seeds (ground them) & 3 Tbsp. Water for 1 egg. Now I know what to make for Thanksgiving Morning! 😀 Thanks for the recipe
Cindy Lynn says
Someone else I follow also uses “flax” eggs. Same, 3 Tbsp of water and 1 Tbsp of ground flax.
Josie J says
Late seeing this. Just wanted to comment that the chia seeds do not necessarily have to be ground. I have used this substitute many times with great success using the whole seeds.
Also, I’d just mention that I recently found out that my allergy to chicken eggs (since gradeschool) does not extend to duck eggs, so I’m looking forward to trying this recipe with that variation. 🙂
🙂 Actually, we use them here in the States for “dessert” foods, not “desert” foods. 🙂 Love the look of the recipe! Looks so yummy! Thank you for sharing such a nice, easy recipe for changing up breakfasts!
Thanks for catching the typo Julieanne. 🙂
GNOWFGLINS Support Team
Stacy Karen says
Oops, Julienne! Thanks for pointing that out.
Thanks Millie for fixing it!
Oh, just a thought: these could also be thickened up with glucomannan powder, a natural thickener made from ground up konjac roots. I’d probably use about 1 tsp. with a batch this size.
Awesome, its hard for me to adjust to gluten free. My mother- in-law eats a gluten free diet and i’m trying to adjust when she comes over for a meal. This would be really good. This would even be a good dessert item for her I think.
Stacy Karen says
It’s wonderful that you are supporting your mother-in-law in that way. These are great for dessert. Especially if you can serve with whipped cream 🙂
Angie Collett says
My son also has egg allergies. Wondering how these would turn out with an egg replacer?
Tammy Trayer says
My son made these for he and I yesterday and as he put it they are to die for…. They are really fantastic… Thanks for sharing… We shared the recipe on several of our Facebook pages… We enjoy trying new recipes together so we will be checking back to see what else you might have up your sleeve… 🙂
Thanks again and God bless!
Yum!!! Made these three times. They are quite good. I use 1 1/2 T honey instead of maple and use the coconut oil. Delish! Thank you for the tasty recipe.
J Rose says
It’s terribly misleading to label this page/recipe “Allergy Friendly” when it’s not. Eggs are one of the “Top 8 Most Common Food Allergens” which are required to be labeled on processed foods, because of how common they are. Eggs are a big deal when you’re talking about allergy cooking. 🙁
Totally agree — probably better and much more accurate to label the recipe gf/grain-free. Also to say “dairy-free” and list butter as an ingredient is MAJOR mislabeling.
Allergy friendly? No way!
GNOWFGLINS, I see you’ve had this up for a long time, but maybe you could relabel it more accurately now that you are aware of the issues?
I had to laugh — calling a recipe “allergy-friendly” and then starting it with eggs & butter/coconut oil makes no sense. Eggs are in the top 10 most common allergies in the US and many people who can’t have nuts can’t have coconut.
However, it does look yummy. I can use flax for the eggs, maybe palm oil for the butter….
Would this recipe work as a crepe batter? I have a crepe maker (turn upside down into batter) and this would be near if it held up when very thin…