Gluten-Free Pumpkin Pancakes

This sounds like a really unusual combination of ingredients, and it is. But it works! These pancakes are delicious just as they are, without any maple syrup. I like to spread some almond butter between two of them and eat it like a sandwich. So good! Be sure to let the batter rest as directed (might even add another 5 minutes), and also keep them small when spreading onto your hot griddle so they are easier to flip. If you try to flip them too early, they will splatter and get very messy (but still taste delicious). This recipe comes from Danielle Walker’s Against All Grain.



4 large eggs

1/2 cup almond butter or sunflower butter

1/2 cup pumpkin puree

1/4 cup honey

1/4 cup almond milk or coconut milk

2 T melted coconut, plus more for the pan

1/2 tsp vanilla extract

1/4 cup coconut flour

3/4 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp cardamom

1/4 tsp sea salt

Suggested Toppings

6 slices bacon, chopped

1/4 cup chopped pecans

maple syrup and whipped coconut cream, optional



  1. Preheat griddle or shallow saute pan to medium heat. Lightly brush with coconut oil.
  2. Place all of the wet ingredients in the bowl of a stand mixer. Beat on medium speed until combined.
  3. Add the remaining dry ingredients; beat until smooth and fully incorporated. Allow batter to sit for 5 minutes, then beat again for 30 seconds or until thickened.
  4. Pour 1/4 cup of batter onto the hot pan. Wait for the edges to start to lift, about 30 seconds (Amy’s takes much longer…like 2-3 minutes), then gently flip the cake over. Continue cooking for 15-20 seconds (Amy’s take longer…like another 2-3 minutes), until cooked through and browned on both sides.
  5. Top pancakes with bacon, pecans, maple syrup, and coconut cream if desired.