Happy fall! I say that with so much excitement because I’m kicking off the cozy season in the best way. It’s the absolute best feeling to leave the windows open all day and let the crisp breeze fill the house. Even better—the heavenly smell of these Gluten Free Pumpkin Pancakes! When I say these healthy pancakes are melt in your mouth, I’m not lying. They have the perfect amount of fluff, sweetness and spice. They’re made with pistachio milk, making them completely gluten free, dairy free, and refined sugar free!
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How To Make Easy Gluten Free Pumpkin Pancakes
I have had so many failed attempts in the kitchen when it comes to pancakes! Too flat, not sweet enough, falling apart, rubbery, you name it! So when I post this, I post it with pride. I made these Friday morning, and my husband requested them again on Sunday morning—that’s saying something. I know you’re wondering, how does one MASTER the art of a gluten free pumpkin pancake this fall season? I’ll give you the rundown!
Ingredients
- 1/2 Cup Pumpkin Purée
- 1/2 Cup Dairy Free Milk I used Táche Pistachio Milk
- 1 Egg
- 2 Tablespoons Honey
- 1 Teaspoon Vanilla
- 1 Tablespoon Olive Oil
- 1 Cup Oat Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Salt
Toppings
- 1/2 Cup Coconut Cream
- 1 Tablespoon Honey
- Pecans Toasted
Step-By-Step Instructions
Begin by preparing your wet ingredients. In a medium-sized bowl, combine the pumpkin purée, milk, egg, honey, vanilla, and olive oil. Mix these ingredients together until they are well blended, ensuring a smooth and consistent texture.
In a separate bowl, mix together your dry ingredients. Combine the oat flour, baking powder, cinnamon, and the teaspoon of salt.
Once your wet and dry ingredients are prepared, it’s time to combine them. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. It’s crucial not to overmix here—a few lumps in the batter are perfectly fine. Overmixing can lead to tough pancakes, which we definitely want to avoid. This careful blending will ensure that your pancakes turn out tender and fluffy!
Cook the Pancakes
Now, let’s move on to cooking the pancakes. Heat a frying pan or pancake griddle over medium heat. Add about a tablespoon of olive oil to the pan, ensuring it’s evenly distributed. Using a measuring cup, pour 1/4 cup of the pancake batter onto the heated pan for each pancake. This measurement will give you the perfect size for easy flipping and even cooking.
Keep an eye on your pancakes as they cook. Once bubbles start to form on the surface of the batter, it’s time to flip them. This usually takes about 3 minutes per side, but cooking times may vary. Use a spatula to carefully flip the pancakes, ensuring they cook evenly on both sides. If you find that your pancakes are browning too quickly or unevenly, adjust the heat as needed.
A helpful tip to ensure your pancakes cook evenly is to cover the pan with a lid while cooking. This traps steam and helps the pancakes cook through more evenly. This step can be especially useful if your pancakes are thick or if you’re cooking on a lower heat setting! While the pancakes cook, make the sweet coconut cream & candied pecans.
How to Make Sweet Coconut Cream
To make the sweet coconut cream, stir together the coconut cream and honey until smooth to create a delicious glaze.
How to Make Candied Pecans
To prepare the toasted pecans, start by heating a frying pan over medium heat. Add the pecans and toast them until they are slightly browned, which should take about 5 minutes. Remember to shake the pan every 2 minutes to ensure even toasting and prevent burning. Once the pecans are toasted, pour in 2 tablespoons of maple syrup or honey and increase the heat to high. Sprinkle in a teaspoon of salt and stir the pecans continuously for about a minute, allowing the syrup or honey to coat them evenly. Remove the pan from the heat and let the pecans cool, allowing the maple syrup or honey to harden slightly.
Add The Toppings & Enjoy!
Once all the pancakes are cooked, stack them, drizzle the coconut cream over top, sprinkle the pecans, and serve! Enjoy your homemade Gluten Free Pumpkin Pancakes—they’re perfect for cozy fall mornings or anytime you’re craving a delicious and wholesome treat.
Topping Ideas
I typically go with the sweet coconut cream and candied pecans as toppings. If that’s not you’re thing—here are a few more ideas!
- Bananas
- Pure Maple Syrup
- Apples & Cinnamon
- Greek Yogurt
- Almond Butter Caramel (Almond Butter mixed with Maple Syrup)
- Coconut Whipped Cream
- Any Nut Butter
- Blueberries
Baking With Táche Pistachio Milk
I had the joy of adding Táche Pistachio Milk to this recipe, and whoa…this milk alternative is to be dreamt about. Not only have I been using it in my recipes, but it’s replaced every other alternative milk in my life! The nutty flavor & creamy texture is divine. The froth is perfect for my morning espresso or turmeric latte. Not to mention, the branding is gorgeous. I highly recommend it! 💚
Frequently Asked Questions
No! I personally like the flavor with the olive oil but feel free to use coconut oil, butter, whatever you prefer!
Similar to the oils! Whatever you like will be perfect! Although I’m partial to the pistachio milk!
I used to have this problem consistently! Set the stove to medium heat and wait until the little bubbles start to form. If you try to flip them too early they won’t hold together well. If they’re getting to brown before they’re ready to flip—the heat is too high. Try covering the pan to trap the heat and quicken the process!
I love my All-Clad Nonstick Pans—seriously one of my favorite things I own!
What I mean by this is only stir until all of the little chunks are stirred out of the dry ingredients—if you continue stirring the batter, the pancakes will turn out more flat!
Enjoy The Feeling & Flavors Of Fall
Like I mentioned before, the slight changes in weather have me feeling cozy and anticipating all the fall feelings, flavors, and smells! There’s something so sweet and exciting around the changing of seasons and I love being able to create fun recipes that change with the seasons! Summer recipes tend to be so fresh, raw, and light—as fall comes, recipes seem to become more dense, hearty, & filled with layers of spice and flavor!
Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ! I hope you love these Gluten Free Pumpkin Pancakes as much as I do! ENJOY and be on the lookout for more fall recipes 🧡 If you end up making this recipe, let me know or post a story and tag me on Instagram!
Gluten Free Pumpkin Pancakes
Ingredients
- 1/2 Cup Pumpkin Purée
- 1/2 Cup Dairy Free Milk I used Táche Pistachio Milk
- 1 Egg
- 2 Tablespoons Honey
- 1 Teaspoon Vanilla
- 1 Tablespoon Olive Oil
- 1 Cup Oat Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Salt
Toppings
- 1/2 Cup Coconut Cream
- 1 Tablespoon Honey
- Crushed Pecans Toasted
Instructions
- In a medium bowl, combine the pumpkin purée, milk, egg, honey, vanilla, and olive oil. Mix well.
- In another bowl, combine the oat flour, baking powder, cinnamon, and salt. Mix well.
- Combine the wet and dry ingredients, mixing until just combined. Be sure to not over stir.
- In a frying pan or pancake griddle, add about a tablespoon of olive oil and set to medium heat. Pour 1/4 cup of the mix on the heat to form a pancake. Wait until the pancake starts to bubble then flip and cook the other side. I cooked each side for about 3 minutes before flipping.
- Stir coconut cream and honey together to form a drizzle, and toast pecans to sprinkle on top! Once all the pancakes are cooked, stack them, drizzle the coconut cream over top, sprinkle the pecans, and serve!