Simple enough to whip up in the morning for a nutritious breakfast, these Gluten-Free Pumpkin Pancakes are always a big hit. They’re also grain-free and dairy-free, yet you wouldn’t know it with how delicious these are!
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:5-6 pancakes 1x
1/4 cup pumpkin puree
1 tablespoon maple syrup (optional)
1/2 teaspoon vanilla extract
1/2 cup (50 grams) almond flour
1/2 cup (60 grams) tapioca flour
1 teaspoon baking powder
½ teaspoon pumpkin spice
1/3 cup chocolate chips (optional)
butter or ghee or oil, for cooking
Add eggs, pumpkin puree, maple syrup and vanilla extract to a bowl and whisk together. Add in the almond flour, tapioca, baking powder, pumpkin spice and salt and whisk together.
Heat butter or oil in a nonstick skillet over medium heat. Once hot add 1/4 cup batter and drop in add-ins (if using) on to pancake batter.
Let cook until golden brown, about 3 minutes, then flip and continue to cook for about 2 minutes until the pancake is fully cooked.
Continue with the remaining batter.
Serve pancakes with desired toppings and serve immediately.
This recipe was originally published in 2013, but has been updated with new photos and an updated recipe in 2020.