Flavorful Gluten-Free Pumpkin Pancakes: A Taste of Fall
These gluten-free pumpkin pancakes are a delightful twist on the traditional recipe, offering all the comfort and deliciousness without any gluten. Whether you’re following a paleo diet or simply looking for a healthier breakfast option, our gluten-free pumpkin pancakes with coconut flour will become a new favorite for your family. They’re light, fluffy, and bursting with that irresistible pumpkin spice flavor we all love during the fall season.
Ingredients
- ½ cup Pumpkin puree
- ½ cup Arrowroot flour
- 2 TBSP Coconut flour
- 3 Eggs
- 1 tsp Vanilla extract
- 1 TBSP Coconut Oil
- 1 tsp Pumpkin Spice
- 1-2 TBSP Honey or Maple Syrup
- 1 tsp Baking Soda
- ¼ tsp Sea salt
Instructions
- Mix Wet Ingredients: In a large bowl, mix together the pumpkin puree, eggs, honey, and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the coconut flour, arrowroot flour, baking soda, sea salt, pumpkin spice.
- Combine the Mixtures: Gradually add the dry ingredients to the wet, stirring until the batter is smooth. You can also use a mixer for this step if preferred.
- Cook the Pancakes: Heat a non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the top, then flip and cook until golden brown.
- Serve Warm: Serve the pancakes warm, with your choice of toppings. Enjoy!
Nutrition
Calories: 109kcalCarbohydrates: 13gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 317mgPotassium: 77mgFiber: 2gSugar: 1gVitamin A: 3297IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!