Featured Recipe Gluten-free Pumpkin Pancakes

 

PALEO PUMPKIN PANCAKES | gluten-free + maple ginger syrup

Video taken from the channel: Downshiftology


 

Blender Pumpkin Pancakes (Naturally Gluten Free!)

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Gluten Free Pumpkin Pancakes with Peanut Maple Sauce Vegan Recipe | iHerb

Video taken from the channel: CookingWithPlants


 

Easy Gluten Free Pumpkin Pancakes | HEALTHY RECIPE | Baby Led Weaning 6 months+

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Gluten-Free Pumpkin Pancakes Recipe by Fallon Carmichael Santiago | MilkLife & Food52

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Gluten-free Pumpkin Pancakes | Healthy Recipe

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Healthy Pumpkin Pancake Recipe | Vegan + Gluten Free

Video taken from the channel: Clean & Delicious


Instructions Whisk together the flour, sugar, baking powder, spices, and salt until thoroughly combined. In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter or oil, and egg. Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened. Mix together the egg, sugar and vanilla until foamy. Add melted butter and pureed pumpkin and combine well.

2. In a separate bowl, combine gluten-free flour, buckwheat flour, baking powder and the spices. Hot, fluffy pancakes with a hint of pumpkin topped with your favourite toppings of whipped cream, a dab of butter, maple syrup, agave or honey or even a sprinkling of powdered sugar. You push your fork into a piece, smear it into the toppings, and take a bite. These gluten free pancakes are soft, light, fluffy and literally melt in your mouth.

2 cups flour (gluten-free all-purpose, preferably without added xanthan or guar gum) 4 tbsp. brown sugar 1/2 tsp. salt 2 tsp. baking powder (gluten-free) 1 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. allspice 1/4 tsp. guar gum (or xanthan gum, omit if you are using a GF. Gluten free pumpkin pancakes made with Bob’s Red Mill pancake mix make the perfect fall breakfast recipe that is easy to make and also dairy free! Gluten free pumpkin pancakes Our favorite gluten free pancakes just got a whole lot more fall festive and packed with more nutrients with these gluten free pumpkin pancakes.

In a large bowl, whisk together eggs, pumpkin puree, milk, and butter. Slowly add pancake mix and stir to incorporate. Stir in pumpkin pie spice and vanilla extract. Coat a large cast iron skillet with butter and heat over medium. pancakes: Whisk the pumpkin, honey, oil, cinnamon, pumpkin spice, vanilla and apple cider vinegar in a large bowl.

Whisk in one egg at a time; Stir the flour, salt and baking soda into the batter until smooth. Slowly whisk in the water, enough to slightly thin the batter. Heat a lightly-oiled non-stick pan over medium-low heat.

Add your pumpkin puree into the bowl. Combine until fully mixed! On a pancake skillet, pour 3-4 pancakes.

Keep them small! 2-3″ in diameter. When the pancakes start to bubble on top, flip! Cook for another 30 seconds or so, and serve on a plate. This recipe yields 6-7 pancakes!

In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.). Gluten Free Pumpkin Pancakes Folks tend to think that the fall season is the only time to indulge in pumpkin baked goods. Although autumn does lend to festive pumpkin fare, we like to think these Gluten Free Pumpkin Pancakes taste good any time of year!

This recipe calls for our Gluten Free 1-to-1 Baking Flour and incorporates the sweet.

List of related literature:

• Use the Gluten-free Sourdough Pancake recipe, to finish the pancakes.

“The Art of Gluten-Free Sourdough Baking” by Sharon A. Kane, Peggy Matthews
from The Art of Gluten-Free Sourdough Baking
by Sharon A. Kane, Peggy Matthews
Ebookit.com, 2013

1⁄3 cup corn flour (not cornmeal) Part 2: Repeat the muffin recipe above by using 1 cup of this Gluten-Free Rice Flour Blend in place of 1 cup of wheat flour.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

WHY THIS RECIPE WORKS Just because you need to avoid gluten doesn’t mean you can’t enjoy a leisurely Saturday morning pancake breakfast.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes.

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

I adapted this recipe from Cheryl Harris, RD, who offers many other gluten-free recipes on her website: www.harriswholehealth.com.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

Try the recipes for Grain-Free, Gluten-Free Gingerbread or Grain-Free, Gluten-Free Pancakes and Waffles.

“Loving Yourself to Great Health” by Louise Hay, Ahlea Khadro, Heather Dane
from Loving Yourself to Great Health
by Louise Hay, Ahlea Khadro, Heather Dane
Hay House, 2014

While as scrumptious, delicious, and easy to make as the preceding wheat-flour pancakes, the gluten-free variety does not hold or reheat well.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

It’s available roasted and as groats, flour, pasta and tea, and the flour can be made into pancakes or added to gluten-free muffin mixes.

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

This is the first gluten-free version I have ever made, but it’s my favorite one so far!

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

In a separate bowl, combine the brown sugar, canned pumpkin, buttermilk, canola oil, maple syrup, vanilla extract, and eggs.

“Comprehensive Curriculum of Basic Skills, Grade 5” by Thinking Kids, Carson-Dellosa Publishing
from Comprehensive Curriculum of Basic Skills, Grade 5
by Thinking Kids, Carson-Dellosa Publishing
THINKING KIDS, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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68 comments

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  • New subscriber, but I already love you, I’m new to clean eating and u have given me so many fantastic ideas!! Keep them coming, I’ve already saved a bunch of your videos to try out ur recipes. Thank you so much for sharing all ur wisdom with those of us who really had no clue where to start, u have no idea how much ur info helped!! Thumbs way up!! ��

  • Hi Anja. Thank you for your wonderful recipes. I am so glad I found your channel. I often put “oil” in my search terms on youtube and that way I have found a lot of oil free recipes (there is a movement in India battling heart disease with a diet approach so the search term “zero oil” will yield good results). Maybe you would like to make your videos more searchable by including the word “oil”? It is so easy to see that you are knowledgeable when it comes to food and I would love for everyone to find your recipes ❤

  • I just made these and they came out terrible.
    1st) The batter after you blend it is so super thick that it’s a struggle to get out of the blender without wasting half of it.
    2nd) I had to add just a bit more almond milk after transferring what I could to the measuring cup because it was way to thick.
    3rd) I followed the suggestion to keep the low heat, about a 3 and I let them slow cook for a while until they were a deep brown color in the outside.
    4th) I cut into one and they were gummy still. I’ve about given up trying to find a good Vegan, Gluten free pancake recipe. I’ve tried tons of recipies on YouTube and all turn out the same. I hate wasting expensive ingredients.

  • Я попробовала, но у меня не получилось. У нас нет тыквенного пюре. Я его делала сама. Первый блин комом. И в то же время вкус обалденный, так что буду пробовать ещё раз.

  • This is so easy and yummy.

    I added more liquid and seperated the egg white (to be added later after whipping into the mixture). The result was fluffy, burst with pumpkin flavour with bites of oatmeal when chewing.

  • Anja, Are you done with Cooking With Plants? Your community hasn’t seen any of your videos lately? Would be nice if you could give us an update! 😉

  • this whole vegan stuff is a joke! never go vegan. it is disgusting, unhealthy, malnutrition, bland, that is why you see so many vegans stop being vegan because how it makes them sick, weak, anemic, emotional, etc etc. I Would never cater to vegans!

  • I would love to use Oat flour but it would be less than the one cup of oats. I found the batter to be a little dry so added a little more almond milk. Mine turned out more like a fritter cause my batter wasn’t as smooth or ‘runny’ so to speak. That’s why I would have preferred the Oat flour. Nonetheless, they were delicious, hearty and tasted like a cookie.

  • I’m a vegan, so I really appreciate you doing a vegan version of this recipe. I’m planning on trying these for breakfast today, can’t wait to see how they turn out!

  • I adore you, your recipes and channel. Thank you for sharing all these amazing recipes with us and for sharing your inspiring journey! Bless up <3

  • When you use coconut oil isn’t that all you taste? I made a regular pancakes for my husband and he said all he could taste What is coconut oil. Are you using refined coconut oil?

  • Has anyone else made these. I did and they were not good. I am wondering where I went wrong. No flavor and the batter was way to dry.

  • This came out way too dry. The second time I tried it, I added 3/4 cup water. I think I’ll try your previous suggestion to use spelt flour next time because mine were not light and fluffy.

  • I have just decided to become a vegan, I’m so happy that you are Australian like me. I was stuck on researching where to by groceries, thank you for telling me about iherb. Checking the site out asap. Nice videos i have just been watching your videos all arvo. Thanks:)

  • I tired this recipe three times and it is amazing! Best vegan no flour pancakes! The third time making them, I took out the maple syrup from the recipe and I used pumpkin and banana. It was absolutely delicious! Thank you for the video

  • Umm… that looks INSANELY delicious! I still have my existing pancake mix to finish off, that delicious peanuty sauce of yours looks like the perfect accompaniment.

  • The app is avalable on the play store. Its free and can be used offline. https://play.google.com/store/apps/details?id=com.andromo.dev516379.app679971

  • Pumpkin and peanut butter are my husband’s two favorite flavors. Now I can make something that uses both. Thank you, Anja! This looks delicious.

  • Just made these and they came out horrible =( the batter was very doughy I struggled very hard to put them into the pan because they were too thick and sticking. And after completion the taste was very bland. I followed all the directions what did I do wrong? =\

  • Thankyou for this recipe and it’s about time some of these suppliers started recognising you and your value, I have received so much from your cooking knowledge nothing is hidden and you are so generous and above all you are so sincere,. We love you out here in the audience we simply adore beautiful you and your beautiful family. Have a good 2017 you deserve it��⛱

  • Thank you for making a gluten-free/egg-free/dairy-free recipe! I would love to see more as I’m intolerance to all of those foods. Looks so yummy! I’m going to try this weekend:)

  • Do you make up all of your recipes yourself? I’ve tried quite a few and they’ve all been awesome. Tonight is Mediterranean spaghetti in the oven. Can’t wait!!

  • It’s so strange that these didn’t work for me. The first batch stuck to the pan. 2nd batch in another pan were okay. Then the 3rd batch stuck again. My daughter found them a little sour. I guess that’s from the cider vinegar?
    I liked the idea of not using eggs because organic eggs are not cheap but I’ll stick with your pumpkin protein pancakes Dani. I love those!

  • I love u…thanks for all your Kickass recipes…I also love the bloopers…I get a kick out of them..by the way..I can’t have eggs.. and my daughter is vegan…so I can’t wait to make this…thank you..live u

  • looks so YUM❣I live in norway and couldn’t find nutritional yeast anywhere.. I look online but it was expensive to ship! but I found iherb and they sent it to me with a good price��❣�� great company thank you for the code❣��

  • I love iHerb too. I order the American cereals that I enjoyed when I lived there. Also the herb mixes are purely herbs, no added salt. Australian seasoning mixes tend to all have salt in them. Mrs Dash and the Frontier blends are my faves. The orders arrive quickly and in good nick.

  • Hi Dani I’m loving all of these pumpkin recipes! I have been a big lover of pumpkin my whole life, well I should say after I really tasted the true pumpkin LOL I was wondering, my blender is not as powerful as it was advertised and the last time I tried to prepare a recipe with oats it was really hard and the blender really got hot. Would it be possible for me to make this in my new food processor:-) sorry�� I have never had a food processor before and I must thank you because I’ve always wanted one but never splurged on it period after watching you for this past month I feel inspired and your talks about taking care of yourself and dedicating yourself to eating clean which I have been trying to do for years, but well I’m sorry I’m going on and on but I just wanted to thank you because you’ve really had an impact on me and I saw a sale on a TV Shopping Network and I went for it with many of your recipes in mind. So thank you Dani for all the hard work that you do finding these recipes and for touching our lives in ways that you do not even know about❤

  • Thanks for sharing this wonderful recipe, 4:28 is my favorite part ☺️ especially when you make the mmmmm sound ������������ keep going

  • These did not work at all for me. They were too clumpy and thick and not cook well. I followed instructions, but perhaps my blender isn’t up to snuff because it was a pain to work with this thick sticky batter

  • looks �� but dislike the long list of ingredients. Maple syrup is pricey and using almost half the bottle for a pancake morning screams yikes!

  • Love your video and your presentation… Lovely I would like to make when I have time weekend I already subscribed to your channel.. But in india few things are hard to find in grocery

  • I just made a vegan tortilla recipe that’s gluten free too. I’ve been experimenting with gluten free because of a family member who is recently intolerant. I’ll have to try these!

  • I sure miss seeing new video. You always make things look easy. All your recipes look good, and the ones I’ve tried are delicious. Please continue to make videos WE all miss you on YouTube! ��

  • OMG, I made this last night for dinner because I was excited to try and LOVED it! So good! Thank you for sharing. I’m not one for just pouring in pan I usually have a pancake machine, but this time no machine and it worked. Yeah!

  • I tried these last weekend and they were awesome! I would imagine you could sub applesauce or mashed banana for the pumpkin, you wanted a different flavor. Anyway, they were very good and felt much better in my stomach than flour pancakes. Super job! Thanks.

  • Received your “vegan made easy” book today and cooked curry fried rice for my dinner tonight. Love the layout and wipe clean cover, its a good handy size with a picture for every recipe. Brilliant, love it. Highly recommended.

  • Ah, great idea, sorghum flour! I have a partial bag of the grains, but wasn’t fond of them cooked, grinding into flour is the plan! These look yummy by the way, and thanks for the coupon code, I may have to try them!

  • Great choice with those ingredients from iHerb. They do have a great shipment service and one has to stack up on some key ingredients from them sooner or later. I wonder what could would you use instead of pumpkin puree in those pankakes? I think that zucchini has a similar texture but then it wouldn’t be a sweet recipe, would it? BTW I have tried grinding roasted peanuts through a mechanical meat grinder instead of a blender and they do come out dry as well. I wonder if I can use that instead of the powder?

  • Two thumbs down. Way too dry, not so much as a batter as it was a paste. I made one variation from the recipe adding a little nutmeg. I wish there were more comments from people who actually tried making them instead of the “can’t wait to try these” or “these look awesome” or “I love your videos”. Sadly, it happens on all the cooking channels.

  • Hi, what non-stick pans do you use? I cannot find a good non-stick that is also safe for cooking either the non-stick wears off, or they are incredibly heavy stone ones.

  • These look delicious. I also just tried out a vegan pancake recipe. If you try it out, let me know what you think.

    Keep the awesome videos coming. Loving them!!!
    xoxoxx

  • I had to double the milk and when I took the lid off of the blender the air accumulated made a big pop and a mess. These were very delicious anyway

  • PLEASE…..PLEASE…..PLEASE tell me what video of yours where your husband did the computation of all your uhms when you were tasting the final taste test of your amazing recipes!! ����

  • Bob’s Red Mill is my favorite source for ground flax seed, raw sunflower seeds, oat bran, oat groats and sesame seeds. Their products are highest quality, and are priced very competitively on Amazon. If you get the case of four (16 or 24 ounce bags) the price is much lower.

  • Hi Anna, my order from iHerb arrives today..I am going to have the pumpkin pancakes for my supper.. can’t wait for supper time..when I ordered my things from iHerb they said three week’s for delivery but it has only been six days I am very impressed and will order from them again.thanks for sharing the link..

  • I just made the pancakes and sauce and they are fantastic! I’m trying to think of other ways to use this delicious sauce.
    Is this recipe in your new cookbook?

  • Oh so yummy! Just made today, next time I will have my helper make a double batch to freeze some. I’m hoping to try the chick peppermint slices next week, as well as the Dijon salmon.

  • So glad to see sorghum flour. I bought some from nuts.com awhile back and still havent used it. Was unsure of the replacement specks and how much to compensate for water in recipes. Thanks!

  • Your channel is the best one I’ve found on YouTube thank you so much! You make my life better, easier, and more enjoyable. And I LOVE your reaction after you took a bite priceless!

  • I was so excited to try this recipe. Unfortunately, the batter came out so thick like (dog poop ��).
    I followed all the directions exactly. I blended in a NUTRIBULLET. I had to throw the batter out. This was way to thick to mix. TRIED BLENDING EITH S HAND BLENDER after nutribullet. Where did this go wrong? Love your channel ♥️

  • Sounds super yummy! Could you tell me why you used so much baking powder? Is it because it’s a gluten-free recipe?
    I love iHerb as well! Although it takes quite some time for the order to get to Romania (usually 2 weeks or more) and there are some weight limitations, I still think it’s amazing!:)

  • I just ordered the pb2 and Celtic SALT as I can not find it here in Nova Scotia.cant wait to get it,so I can make these pancakes.diying to try them. thanks Anya.love your recipes.

  • this looks so good I will defiantly try this recipe I love your videos I should tell my mom about iherb I want to order vegan options online

  • You should try making a maple bacon pancake! So good! you will love it! use whole milk, whole egg, oatmeal, add maple syrup to it, then as you cook the pancake, piece up a strip of bacon on top of the pancake and once you flip it over, you can smell the aroma of the maple and bacon cooking, add a little nutmeg to it. perfect.

  • Thanks Anja, I have been so frustrated not being able so source some of these ingredients, now I have a window to more yummy ness. Thanks again, Jules☀️

  • I love your channel! �� I’m happy to see you get a business opportunity like this. You deserve it, it’s plain to see the amount of effort you put into your content.

  • Lisa, I LOVE your herbs in the background on every video when it starts. Can you tell us how you grew them? How you keep them? What herbs you have?

  • I just started watching your channel a couple of months ago. Love your recipes and grateful you have nut free version as well. My little one yr old girl gets eczema with tree nuts. Love your creativity! My husband, daughter, and I love your cheeses! Excited to try this too! Thank you for making these videos!

  • These look yummy! Thanks so much for these because I can finally make a gluten free and dairy free pumpkin pancake recipe for my family.

  • I’m going to make a serious effort to fill out my pantry in the new year. I long for wonderful recipes like this that are generally out of reach due to an absence of a few key ingredients!

    This looks amazing, by the way! I’m digging the peanut and maple sauce it sounds incredible. And your pancake game is on point the first pancake was eerily round…

  • I cannot believe you don’t have your own show on The Food Network. You should. I am in love with healthy eating, and you are the best at it.

  • Hi Anja. This video is unlisted for some reason. I have also found iHerb excellent. I live in Ireland and they deliver pretty quickly.

  • Hi Lisa Very much enjoying all your recipes and love watching your videos. I love crepes and hoping you have a good paleo recipe for breakfast crepes. One of the few things I miss since I started Whole30/Paleo. Thanks!

  • Wow, I just love your channel thanks for these amazing recipes, love the gluten free video, or how to…..����. You’re very amazing & talented. Can you please make a banana pancake & maybe a strawberry pancake as well. Keep up the good work. God Bless! ��

  • well Anja I made the pumpkin pancakes for my supper,they were very yummy.the PB2 powder is awesome.now all I need is some more recipes to use it in.do you have other different ways to use it? and I will be getting more products from them.iHerb I mean..I am a happy person tonight.thanks again for sharing.i love your channel.

  • Enjoy yet another informative episode from you. Thank! Where can I get hold of this grader pan? Possible you can share the link?

  • Superb. From sponsored to recipe. I’m really pleased to see a brand new cook book out on your website. Will it also be available on kindle like your other 2 books? Also I’m thinking I’d prefer the hard copy, will they always be only available on the link shown, or will we be able to purchase the hard copy through Amazon uk too? Many thanks x

  • Hi againwould the ginger maple syrup hold in fridge for a couple of weeks if I don’t use all that cup? Would agave syrup b a good sub? I don’t have maple syrup