We love this gluten-free pancakes recipe for so many reasons, but mostly because it’s an excuse to actually roast pumpkins instead of just using them as decorations. Roast up some pumpkin for dinner (like this recipe for kale-stuffed ones) and use the leftovers for these pancakes the next morning. Not into pumpkin? Sub’ in butternut squash! Totally into pumpkin? Roast lots and try these waffles too! And this smoothie. And this bread pudding. Oh, and this pumpkin seed hummus. Okay. We’ll stop already. We just really like pumpkin errything.

Madeline Lu brings us this healthy breakfast recipe, straight from her gorgeous kitchen….

Gluten-free Pumpkin Pancakes
Serve 2


1/2 cup puree of roasted pumpkin or butternut squash
2 cup almond milk
2 Tbsp coconut oil, melted
2 tsp maple syrup
1 tsp vanilla extract
1 tsp baking powder
2 eggs
1 cup gluten-free flour
½ tsp salt
1 1/2 tsp allspice (or 1 tsp cinnamon, 1/4 ground ginger, 1/4 ground clove)
2 Tbsp of pomegranate seeds
2 Tbsp of toasted almond slices
1/2 cup melted dark chocolate


In a medium mixing bowl, sift the gluten-free flour, baking powder, salt and spices.

In a small mixing bowl, mix pumpkin puree, 1 cup of almond milk, coconut oil and maple syrup together. Beat in the eggs.

Gradually, add the wet ingredients into the mix of dry ingredients. Mix thoroughly. Then add the remaining almond milk and mix again until well combined. The batter is too thick, then add 1-2 tbsp almond milk to adjust.

Heat a non-stick pan over medium-low heat. Add 1/2 tbsp coconut oil to the pan. If you’re using a non-stick electric griddle like mine, you might not need any oil at all.

Once the surface of the pan is hot enough, add two tablespoons of the batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake and underside is lightly golden. Turn the pancake and cook until golden brown on both sides.

Keep warm in oven at 200 F. Once all pancakes are made, take them out of the oven. Divide them among the serving plates and top with pomegranate seeds, toasted almond slices, and a drizzle of dark chocolate sauce and serve.

From our friends


  1. I made this recipe today, substituting walnut flour to keep it Paleo. WARNING: do not add 2C milk to the recipe!!! I had to add at least an additional cup of walnut flour, some tapioca flour AND coconut flour to make it thick enough!!! This was an expensive mistake. I would start with maybe 1/2C milk and see how thick/thin the batter is? I liked the taste overall and would probably make again; obviously, NOT using the liquid amounts originally suggested.

    Roberta | 11.07.2015 | Reply

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