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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


  • 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)


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


  • 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.