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lip-smacking gluten-free pumpkin pancakes

(1 rating)
gennybb avatar
Recipe by
Genny Bortner
@gennybb
louisville, KY

Several years ago, I learned that even though I was eating the "good" whole wheat carbs, I was having too much of a good thing. So my journey of finding new options began. I still eat whole wheat, but limit whenever there is another tasty option. I love pumpkin pancakes during the holidays, but this was on my list of "too indulgent" and saved for special occasions. When I found this recipe, I rushed out, bought the canned pumpkin and have been eating them at least 3 to 4 times a week. You will not believe how easy it is... it's crazy simple, FAST, and...Y.U.M.M.Y + guilt free, Whoohooooo!

(1 rating)
prep time 5 Min
cook time 10 Min

Ingredients For lip-smacking gluten-free pumpkin pancakes

  • 1/4 c
    pure pumpkin (canned) i use libby's- ingredients should only say "pumpkin"
  • 2 lg
    whole eggs
  • 1 dash
    cinnamon, ground
  • 1 dash
    allspice, ground
  • 1 dash
    pumpkin spice
  • 1 Tbsp
    coconut oil- organic from traders joes is cheap and delicious!

How To Make lip-smacking gluten-free pumpkin pancakes

  • 1
    This recipe can be used for pancakes OR crepes because the batter is so thin. The only difference is the size you pour in the pan. EXCELLENT for both.
  • 2
    Mix all ingredients in a bowl with a whisk. You will see the batter is thin, so don't be worried and expect it to look like real pancake batter. *SIDE NOTE* The original recipe I found online only included cinnamon. But, I thought the other two kicked it up notch. Also, I like to add a half or full packet of Stevia to sweeten it since I don't use syrup. Since the pumpkin is a bit on the bland side, feel free to add more seasoning than called for (I like more than that), or add another to zest it up. I like putting a dash of cayenne pepper to blend with the sweetness (only if I use the Stevia). This REALLY makes the pumpkin POP! Not hot, only enhance all the flavors.
  • 3
    Lightly coat your cast iron pan with the coconut oil (prefered). *If you don't have the coconut oil OR the cast iron, you can still use what you have on hand. I just prefer them. Coconut oil is best over olive when heating in a pan, plus will enhance the flavors.
  • 4
    Once the cast iron is nice and hot(sizzle), place a spoonful of batter. This will give you a "silver dollar" size. If you have a larger pan and spatchula you can do larger circles for regular size or crepes.
  • 5
    I'm the worst at timing, so I just eyeball them. Usually let it sit for a couple of mins, or until the thin batter is firm on the bottom and easily flipped.
  • 6
    Once golden brown, add to plate, and add what you like to it. I've also added an Apple Cider syrup recipe if you want it sweet. * Because they are so thin, this recipe is excellent for pumpkin crepes. Add a little ice cream, or ricotta and drizzle with warm caramel for a easy dessert one night...oh lordy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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