Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes
Gluten Free Pumpkin Pancakes
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Dry Ingredients:
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup sprouted millet flour *if you don’t have all of these flours feel free to use a pre packaged gluten free baking mix. @bobsredmill 1:1 gluten free all purpose baking is a great option!
  • 1/4 teaspoon baking powder
  • 1/3 cup coconut sugar
  • Pinch of salt
  • 1 scoop of @withinus plant protein or your favorite protein powder
  • 1/4 tsp Cinnamon
  • 1/4 tsp Pumpkin spice
  • 1/8 tsp Nutmeg
  • 1 tbsp of flax meal
Wet ingredients:
  • 1 ripe banana mashed
  • 1/2 can of organic pumpkin pure
  • 2 eggs large eggs or 3 small eggs
  • 1 tbsp alcohol free vanilla extract
  • 3/4 cup almond milk
  • 2 tbsp of walnut oil


  1. Mix almond flour, coconut flour, sprouted millet flour, baking powder, coconut sugar, salt, protein powder, cinnamon, pumpkin spice, nutmeg, and flax meal together with a whisk
  2. Mix banana, pumpkin pure, eggs, and vanilla extract, together in a separate bowl.
  3. Combine the dry and wet together.
  4. Add 3/4 cup of almond milk. Mix well.
  5. Add 2 tbsp of walnut oil or any oil you prefer to the mix.
  6. Add Ghee or coconut oil in the pan
  7. 1/3 of cup to scoop it into the pan.
  8. Let it cook until secure enough to flip.
  9. Add some organic maple syrup, walnuts, and coconut flakes for garnish.
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Gluten Free Pumpkin Pancakes


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