Spiced Pumpkin Pancakes (Gluten & Sugar Free)

These Spiced Pumpkin Pancakes are delicious, sweet and filled with flavor. They’re made with gluten free all purpose flour, pumpkin purée and autumn spices. Serve them for a cozy autumn breakfast or brunch. If not the taste, then the color will spicy and light up a gray autumn day!

Pumpkin pancakes, before adding topping. Straight out of the pan.

I love adding lots of spices to my autumn food. It makes it more cozy, dynamic and adds that extra sparkle that you might need during gray autumn days. My philosophy is to always eat colorful, according to season. So what better to make than yellow/orange pumpkin pancakes filled with lots of flavors. You can easily adjust the seasoning according to your taste, and they are delicious even without all the spices, since the pumpkin adds sweetness to the pancakes. I also added some stevia vanilla drops, because vanilla is always a good idea, and the stevia adds some extra sweetness. These are perfect to meal prep if you want to have pancakes during your weekdays, but don’t have time to fry them in the morning. I’ve made a double batch of them and kept them in the fridge. Then I just put them in the oven on 100 degrees Celsius while I get ready in the morning. They are good to store in the fridge for 3-4 days.

Pumpkin pancakes, without topping. Straight out of the pan from above.

Ingredients for these Spiced Pumpkin Pancakes:

  • Gluten free all purpose flour
  • Pumpkin purée
  • Egg
  • Plant based milk
  • Stevia vanilla drops
  • Cinnamon
  • Cloves
  • Allspice
  • Ginger
  • Baking powder

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Spiced Pumpkin Pancakes (Gluten & Sugar Free)

These pumpkin pancakes are easy, delicous perfect for your autumn breakfast or brunch
Course Breakfast, Brunch, Light Lunch, Lunch, Sweet Treat
Cuisine American
Keyword Dairy-Free, Easy, Gluten-Free, Refined-Sugar-Free, Sugar Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 15 pancakes

Ingredients

  • 2 1/2 dl Gluten free all purpose flour
  • 1 Egg
  • 2 dl Plant based milk (I used almond)
  • 1 1/2 dl Pumpkin purée
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/2 tsp All spice
  • 1/2 tsp Ginger
  • 3-4 drops Stevia vanilla drops
  • 2 tsp Baking powder
  • Coconut oil, to fry (optional)

Topping

  • 3-4 tbsp (Home made) apple sauce
  • 2-3 tbsp Yoghurt
  • 1 tbsp Pecan nuts chopped

Instructions

  • Preheat a nonstick pan over medium heat.
  • Meanwhile the pan is heating whisk the eggs until they are a little fluffy and small bubbles start to show on the top.
  • Add the eggs to a blender together with milk, pumpkin purée, all the spices, baking powder and stevia vanilla drops and mix until combined (20 seconds or so).
  • Add in the flour and blend until fully combined.
  • Add coconut butter to the pan (if using) and add about 1/2 dl of batter making small pancakes in the pan. Make sure not to make too many at a time, then it will be difficault to flip them.
  • Fry for 2-3 minutes on each side, until they are golden brown.
  • Serve with apple sauce, yoghurt and chopped pecan nuts, or your prefered topping.

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