On any given weekend morning, we often have the time to make a extra elaborate breakfast. There’s no hurrying the youngsters to prepare for varsity. There’s no rush to get out the door to work. The extra relaxed tempo means time to have enjoyable within the kitchen.

One of our children’ favourite recipes is pancakes (irrespective of how outdated they’re). That’s why we put three totally different pancake recipes in our cookbook,  “No Excuses! 50 Healthy Ways to ROCK Breakfast!” Since that publication, we’ve provide you with extra breakfast recipes (natch), together with this scrumptious pumpkin pancake recipe, which simply occurs to be gluten-free. Pancakes don’t need to be thought-about a responsible deal with or a cheat meal; you may make your personal batter and reduce the calorie depend. Goodbye pre-made mixes!

Our favourite gluten-free baking mix is the Birch Bender’s Paleo pancake and waffle combine which we like to combine with Bob’s Red Mill almond flour. Our secret to amping up the vitamin within the recipe is so as to add a number of tablespoons of freshly floor flax seed – it actually ups the fiber, protein, and wholesome fats to the recipe. When it involves utilizing flax seeds in your recipes, please heed the next suggestions:

  • —- purchase complete flax seeds
  • —- preserve them refrigerated
  • —- grind them while you need to use them
  • —- use solely floor flax seeds in your recipes, as complete flax seeds go proper via you undigested

While pancakes are often drowned in syrup, we warning towards this: we’re all for utilizing coconut or maple syrup, however be sure to measure out a serving dimension because the sugar provides up quick! You may also high these with pancakes with pumpkin butter, banana slices, or chopped walnuts (and even go loopy and put all of them on without delay). All choices are equally scrumptious and add a brand new dimension of taste.

Gluten-free Pumpkin Pancakes


  • half of cup Birch Bender’s Paleo waffle and pancake combine
  • half of cup almond flour
  • Three Tbs. floor flaxseed
  • Three/Four cup unsweetened vanilla almond milk
  • 1 pasture-raised egg
  • half of tsp. pure vanilla extract
  • half of tsp. cinnamon
  • 1 tbs. coconut sugar
  • half of can natural pumpkin
  • 1 Tbs. virgin coconut oil
  • Toppings: recent maple or coconut syrup, pumpkin butter, banana slices, chopped walnuts


  1. 1. Mix all elements (besides toppings) collectively in a big mixing bowl.
  2. 2. Heat a nonstick skillet over medium warmth. Brush some coconut oil onto the skillet. When scorching, drop the batter onto the skillet utilizing a 1/Four cup measure (you need to use a smaller measure for dollar-size pancakes).
  3. Three. Cook Three-Four minutes, till golden on the underside. Flip and cook dinner Three-Four minutes till golden. Remove to a plate.
  4. Four. Top with sliced bananas, pure maple or coconut syrup, chopped walnuts, or selfmade pumpkin butter.


Nutritional Analysis doesn’t embody toppings.

Amount Per Serving
Calories 264
% Daily Value*
Total Fat
9.eight g
Saturated Fat
Trans Fat
Total Carbohydrate
37 g
Dietary Fiber
5 g
7 g
Vitamin A

Vitamin C



* Percent Daily Values are primarily based on a 2,000 calorie eating regimen. Your each day values could also be increased or decrease relying in your calorie wants.


Gluten-Free & Guilt-Free Pumpkin Pancakes


This entry was posted in Recipes and tagged almond flour, bob’s crimson mill, breakfast, clear consuming, eat, taste, fluffy, gluten free, floor flax seed, guilt-free, wholesome, excessive fiber, children, love, meatless monday, Nutrition, pamela’s merchandise, pancakes, protein, pumpkin, recipe, vegetarian, weekend, yum. Bookmark the permalink.


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