Hearty Pumpkin Pancakes DF/GF

Is there anything better in the fall than pumpkin pancakes? I mean really, you get the best of both worlds with them! Though I’m also a crazy big fan of peanut butter banana pancakes… Regardless, you need these pumpkin pancaked in your life this year! They’re dairy free and gluten free but they’re also filled with healthy, fueling ingredients that make them hearty and addictive.

When I was first trialing these pumpkin pancakes, 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!

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!

Between the pumpkin and the coconut flour in these pancakes, they’re pretty fiber dense. The eggs and oats help bind them and also make them hearty.

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 these pumpkin pancakes, 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 pancakes, why would you put up a fight!?

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.

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?!

Ingredients In The Pumpkin Pancakes

½ cup pumpkin puree (not pumpkin pie filling)
2 eggs
1/8 cup Coconut flour
¼ teaspoon pumpkin pie spice
¼ teaspoon Cinnamon
¼ cup gluten free regular oats
2 tablespoons pure maple syrup (plus more for topping)

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!

Kitchen Tools You May Find Helpful

Ice cream scoop

How To Make The Dairy Free Pancakes

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.

Don’t forget to pin these gluten free, pumpkin pie pancakes!

Grab your printable!