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Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes

This anti-inflammatory gluten-free recipe makes 6-8 pancakes. They are delicious and bring the taste of fall to your kitchen year round!
Course Breakfast
Servings 6 pancakes


  • 1 cup almond flour
  • 2 Tbsp powdered stevia
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • pinch salt
  • 1 cup unsweetened vanilla almond milk
  • ¾ cup pumpkin puree
  • 1 tsp apple cider vinegar
  • 1 Tbsp coconut oil


  • In a large bowl, mix dry ingredients until well combined.
  • Add in almond milk, pumpkin and vinegar. Mix batter with a hand mixer on low, until smooth.
  • In a large skillet, heat coconut oil over medium heat.  Spoon batter into the pan, about 2 Tbsp per pancake, and cook until browned and cooked through, flipping with a spatula. Continue until all batter is used.
  • Serve with pure maple syrup or fresh fruit and a sprinkle of cinnamon.


  • If you do not want to use all of the batter at one time, refrigerate it for later use.  Or, mix up a double batch and refrigerate the batter to make additional pancakes throughout the week.  Want to cook all of the pancakes at once? They freeze well too!
Keyword Anti-Inflammatory, Breakfast, Pumpkin