Embrace the flavors of fall with these delicious pancakes!
Today, we’re bringing you our Gluten Free Pumpkin Pie Pancakes! This easy recipe brings the warm, cozy essence of pumpkin pie to your breakfast table.
What sets these pancakes apart is their moist texture and delightful taste, making them a perfect way to start your day. Pair them with pure maple syrup, fresh blueberries, and crisp apple slices for a breakfast that truly captures the spirit of autumn.
Whether it’s a lazy Sunday brunch or a busy weekday morning, these pancakes are sure to become a seasonal favorite!
Gluten Free Pumpkin Pie Pancakes
Servings 6 pancakes
Ingredients
- ¼ cup coconut flour
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp Kosher salt
- ¼ cup pumpkin cooked and puréed
- 3 tbsp almond or regular milk
- 1 tbsp pure maple syrup plus extra to serve
- 3 eggs
- 2 tsp vanilla extract
For serving
- Pumpkin Pie Spice
- Greek yogurt
- Blueberries
- Sliced apples
Instructions
- Place all the dry ingredients in a medium-sized mixing bowl. Whisk to combine.
- In another mixing bowl, add all wet ingredients and whisk until smooth.
- Heat the pan or griddle, add a little coconut oil, melt the coconut oil, and swirl to coat the pan or grill.
- Cook until the pancake starts to bubble and rise before turning over.
- Serve with yogurt, a sprinkle of Pumpkin Pie Spice, fresh blueberries, and apple slices.
- Drizzle with extra maple syrup.
Looking for more seasonal recipes? Check out our 6 Seasonal Fall Recipes!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
