Having healthy but delicious pancakes on hand is an important staple to busy moms. These pumpkin pancakes are dairy free, gluten free and help curb that pumpkin pie spice craving so does this pumpkin pie smoothie!). After getting back into the swing of back to school, busy mornings (here’s some tips to keep mornings stress free!), it’s nice t relax on the weekend with a hearty, indulgent breakfast. And healthy pumpkin pancakes always seems like the perfect choice for fall (or peanut butter banana pancakes, because… classic). When I was first trialing this pumpkin pancakes recipe, I was trying to get a “pour shot”. So basically, I wanted a shot of me pouring the syrup on. Clearly that didn’t happen (do you ever have those days??) and all I ended up with is a pancake drenched in about half a cup of maple syrup. So, when my daughter tested them for me, she pronounced them amazing *eye roll* you don’t say 😛 Since then, we’ve done a few more trials and tweaking (and not coated them in gallons of syrup haha) and we loved them all! And recently, we started topping them not just in syrup but an uber healthy coconut icing (I list the coconut icing recipe for my daughters first birthday cupcakes). The icing is made with coconut milk powder and dairy free milk and makes everything effing perfect. While I’m not a crazy fan of pumpkin pie (yes, yes, I’m insane) I do like pumpkin flavored food (like this pumpkin pie smoothie!). Especially food that’s primarily real food based and helps give me tons of fuel in the morning! Pumpkin tends to be high in nutrients but low in calories. Which means it’s a great food if your goals are weight loss based. On top of that, because of it’s beautiful color, pumpkin is high in antioxdants and Vitamin A. So I do try to get in quite a bit during pumpkin season! Between the pumpkin and the coconut flour, these easy pumpkin pancakes are pretty fiber dense. The eggs and oats help bind them and also make them hearty. And if you’re a pumpkin lover- you’ll want to give these pumpkin cookies a go too. I mean… cookies! Since breakfast should be such a huge part of our kids mornings (check out these make ahead breakfast recipes here) I like to make a big batch of this pumpkin pancakes recipe, freeze them and then just re-heat as necessary. Simplicity is key mamas! Little hacks like this helps keep mornings smooth and stress free (here’s a few other stress free morning tips!) One of the biggest tips I wish I could impress on all parents (and for themselves) is how important a good start to the day is. It’s a bit impractical to expect kids (and ourselves) so have any kind of focus when they’re coming down from a sugar crash. While grab and go breakfasts are easier, there are ways to make healthy eating in the mornings work for you. And if it tastes as good as these paleo pumpkin pancakes, why would you put up a fight!? So, whip up a batch… or a few batches and enjoy them quickly on a school morning or over a lazy coffee on Sunday morning. Wait, do any of you EVER get a lazy Sunday morning coffee? Can we swap places?! Toppings: Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping! In a large bowl combine the pumpkin, eggs, spices and maple syrup. Stir to combine. Mix in the oat and coconut flour and let sit for five minutes. Coconut flour absorbs the liquid, so the mixture should thicken. Spray a pan with non-stick and heat over medium heat. Use an ice cream scoop to portion the (mini!) pancakes into six pancakes. Use a form to press them down and shape them. They don’t expand much so what you shape them as is mostly what they will stay. Cover and cook for six minutes (checking close too). Bottom of pancakes should be golden. Flip and cook until done (about another four minutes). Note: I did four recipe trials of these and it depends on the pan you use and your stove a bit. Do not put the heat higher than medium as they will burn a bit on the bottom but not cook fully on the side. If this happens, lower the heat, cover and cook. Then turn the heat off and let them cook covered until cooked through. Makes six pancakes. These paleo pumpkin pancakes make a tasty morning breakfast! Made from real food they're hearty and addictive. Note: I did four recipe trials of these and it depends on the pan you use and your stove a bit. Do not put the heat higher than medium as they will burn a bit on the bottom but not cook fully on the side. If this happens, lower the heat, cover and cook. Then turn the heat off and let them cook covered until cooked through. Regardless of the season, everyone needs easy pumpkin pancakes in their lives! These tasty ones are dairy free, gluten free and pretty hearty. They’re mini in shape and make a wonderful, fueling breakfast. Whip ‘em up and be prepared for a new addiction!Hearty Pumpkin Pancakes DF/GF
The Pumpkin Craze
Reasons For A Healthy Breakfast
These pumpkin pancakes are a bit thicker and slightly mini in size. They’re hearty, filling and make you want more and more of them.Ingredients In The Pumpkin Pancakes
Kitchen Tools You May Find Helpful
How To Make Paleo Pumpkin Pancakes
Don’t forget to pin these gluten free, pumpkin pie pancakes!
Grab your printable!Hearty Pumpkin Pancakes DF/GF
Ingredients
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[…] you still have some pumpkin left you can make this lovely pumpkin spice smoothie or Pumpkin pancakes that your kids will go crazy over. Alternatively, if you prefer something savoury this pumpkin soup […]
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From September to January, I cannot get enough pumpkin! Thanks for yet another pumpkin recipe to add to my collection!
Haha yay! I do go on a bit of a binge as the weather turns… lol
I’m so ready for pumpkin everything and these sound delightful! A great way to start the day.
Right?1 You can’t go wrong with a morning of pancakes!
I like how firm these are, like I could take them as a snack and just eat them out of hand! Yummy pumpkin recipe!!
They do firm up pretty well for the most part. Though once their broken they tend to crumble a bit more. So maybe use a container.. plus you can get in more maple syrup that way 😀
I love summer but am ready for fall and all things pumpkin. Especially these pancakes!
I am definitely on board with pancakes! Thought I’d be okay if the warm weather continued 😉
HA! That’s how most of my blog photo shoots end up!!! And I can’t wait to try these – I’ve actually never had pumpkin pancakes before and that seems like a real shame!
That is most definitely a shame! Try them and let me know! Sooo many batches haha At least I’m not alone!
Pumpkin pancakes are definitely a fall breakfast that’s on repeat! These look really delicious!
Right?! Pretty much a necessity 😀
This is a very interesting twist on pumpkin pancakes! I make them the same way but do not add oats! Very clever. I am going to give this version a spin this weekend!
I wish I had a valid reason as to why I put the oats in but I don’t haha I think I just need my babe to get in some more carbs so I was trying to boost her. Try them and let me know how they turn out!
These sounds delicious! I love all the healthy ingredients! I have never tried coconut flour, is almond flour a good substitute?
Ohh I love almond flour! Unfortunately it’s not a sub for coconut flour though as coconut flour absorbs all liquid which is what helps stiffen these pancakes. If you decide to try they may turn out thinner but still tasty. Let me know if you go for it! Worst that can happen is pancake crumble lol
looks awesome, its that time of year! If you added more liquid do you think they would thin out a bit, or do they taste better thicker?
They would definitely thin but then I don’t think they would hold together as well! I think I would try adding more liquid plus an egg…
Yum! I just bookmarked this page. We’ve been having such hot weather here in Maryland, and we finally had a cooler (although rainy) weekend. These will put me in the fall mood!
Ohh I’m jealous of the lingering hot weather though! We went into a cold spell here in ontario 😛 though it does make nice pumpkin feelings….