Easy, gluten-free pumpkin pancakes made right in the blender! Full of pumpkin spice flavor and made with simple, easy-to-find pantry ingredients. Perfect for cozy fall mornings.
It’s October 2020 – mid-pandemic, mid-presidential election and it feels, to me at least, like there is nothing happening… and a million things happening all at once (anyone else?).
When I feel anxious or uncertain, I immediately feel better when I focus on things I can control. So I’m leaning into planning meals that make me feel good and not reading election-related news on Twitter before bed 😉 (…addressing that bad habit with this 15-day read and mediate challenge – come join!).
You know what else makes me feel better? Pancakes. Healthy, gluten-free pumpkin pancakes to be exact. Which happen to pair especially well with the season finale of The Vow on a Saturday morning, which is exactly my plan this weekend.
Gluten-Free Pumpkin Pancake Ingredients
These gluten-free pumpkin pancakes are made with simple, Loveleaf Co. capsule pantry ingredients. Here’s the rundown:
Oats – You’ll need rolled (aka old-fashioned) oats for this recipe. I like these organic, gluten-free oats.
Pumpkin Purée – Not pumpkin pie mix ;). You’re looking for the pure stuff here with just one ingredient. I usually get mine from Trader Joe’s (see all my fall favorites here!), but I also like this brand.
Eggs – These hold the pancakes together. When I can, I try to get pasture-raised eggs because they have way more nutrients than conventional ones!
Pure Maple Syrup – This recipe uses just a few tablespoons of maple syrup to give them a touch of sweetness. I get the organic maple syrup from Trader Joe’s but this one is also good.
Pumpkin Pie Spice – I get mine at Trader Joe’s and I also like this brand.
Cinnamon – For even more fall flavor! Cinnamon is high in antioxidants and has been shown to lower blood sugar.
What You Need to Make Gluten-Free Pumpkin Pancakes
There are two main kitchen tools you need to make these gluten-free pumpkin pancakes: a blender and a non-stick pan.
I have made these in my really well-seasoned cast-iron skillet, but opt for a non-stick pan if you want a foolproof experience. Two great non-toxic non-stick pans are GreenPan and Caraway.
Tips for Making Gluten-Free Pumpkin Pancakes
As mentioned above, make these in a non-stick pan if you have one! Because the oats are full of soluble fiber, the batter will begin to thicken as soon as it’s blended so it’s best to cook these right away.
This recipe makes quite a bit, so feel free to freeze them in a single layer and then reheat in the oven (or toaster oven) at a later date.
Really Into Pumpkin? 🎃
Me too. Here are some of my favorite healthy pumpkin recipes from the Loveleaf Co. archives:
Pumpkin Chia Hemp Seed Pudding
Healthy (Turmeric) Pumpkin Spice Latte
Pumpkin Spice Power Bites
Pumpkin Pie Smoothie Bowl
Paleo Pumpkin Spice Donut Holes with Pecan Crunch
Easy Healthy Pumpkin Pancakes
Low-Sugar Pumpkin Granola
(Blender!) Gluten-Free Pumpkin Pancakes
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: About 12 Pancakes 1x
- Category: Breakfast
- Method: Blend
- Cuisine: American
- Diet: Gluten Free
Description
Easy, gluten-free pumpkin pancakes made right in the blender! Full of pumpkin spice flavor and made with simple, easy-to-find pantry ingredients. Perfect for cozy fall mornings.
Ingredients
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup pumpkin purée (not pumpkin pie mix!)
- 2 eggs
- 1 cup unsweetened non-dairy milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Add all ingredients to a blender and blend until smooth and creamy. The batter will begin to thicken right away, so it is best to cook the pancakes as soon as possible.
- Heat a large non-stick skillet over medium-high heat and lightly coat with coconut oil, butter, or oil spray. Once the pan is hot, add 1/4 cup of the batter per pancake and cook for 2-4 minutes until pancakes slightly puff up and begin to bubble.
-
Flip the pancakes and cook until golden brown. If your pancakes are browning too quickly, lower the heat to medium-low.
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Wipe the skillet clean and repeat with more oil and remaining batter. This recipe makes about 12 pancakes.
- Optional – top with coconut whipped cream, maple syrup, and pecans!
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Janet MacKenzie says
Caloric content would be appreciated in your recipes
Ally says
Hi Janet! Sorry, but we don’t provide nutritional info for our recipes at this time but hope to in the future! In the meantime, you can simply paste the ingredients into an online nutritional calculator- I like this one. Hope that helps!