Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Gluten Free Pumpkin Pancakes

About a month before the holidays I start schemeing and plotting; what would be the perfect way to make this season special. This year it involved buying *the most perfect* gift for the dearest people in my life, decorating my home with colorful lights. And of course.. there are The Breakfasts.

“The Breakfasts” are different than just “breakfasts” in that they are made to leave you rubbing your belly and smacking your lips rather than provide enough energy to get through till lunch. I decided we hadn’t had enough pumpkin over thanksgiving this year, so The Breakfast had to incorporate this. Luckily a good friend had sent me a recipe for gluten free pumpkin pancake. I had tried it earlier in the month, but it didn’t quite turn out right. Probably because I use honey instead of sugar. Anyhoo, I decided to make some changes including using a different flour and that’s how I developed this recipe for The Breakfast.

It’s wonderful.. I really mean it. Especially when I served it with warm 100% maple syrup. Oh – drool! I normally am not big on starting the day off with a sweet dish.. but I’m making an exception for The Breakfast. This is just too good!


Gluten Free Pumpkin Pancakes

Makes: 15 pancakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready in: 45 minutes


  • 1 egg
  • 2 tablespoon honey
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • 1/2 cup of pureed pumpkin
  • 1 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
  • 1/4 cup Oat flour (I used Bob’s Red Mill Oat Flour)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch of ground nutmeg
  • 1/2 to 1 cup of whole milk (I used 3/4 cup)
  • Pat of butter for coating the pan


1. In a medium mixing bowl, beat the egg till it’s foamy. Add vanilla and honey and whisk some more.

2. Melt the butter. I generally pop it into the microwave for a little under 30 seconds.

3. Stir the melted butter and pureed pumpkin into the egg mixture.

4. Add the all purpose flour, oat flour, baking powder, cinnamon, ginger, nutmeg and milk to the bowl. Using a hand blender (or whisk) blend the mixture till it’s smooth. Add enough milk to make the pancake mixture smooth and a thin enough consistency that it pours easily.

5. Over medium high heat, heat a non stick pan. Add a pat of butter and coat the pan with the melted butter. Using a measuring cup or a ladle, scoop about 1/4 cup of batter onto the hot pan.

6. Once some bubble form on top of the pancake and the bottom looks fairly brown, flip the pancake using a spatula and cook the other side till it too is a golden brown. Serve hot with warmed maple syrup. A trick to keeping the pancakes warm till you’re ready to eat is to preheat the oven to 175°F and place a oven-proof dish on which you can stack the pancakes. Cover the pancakes with a wet paper towel to prevent them from drying out.

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