Gluten-Free and Dairy-Free Pumpkin Pancakes

I am so excited that it’s fall. Fall is absolutely my favorite time of year. And this fall is already extra special because my husband’s sister got married last week and we were all in her wedding. The wedding was at Lake George in upstate New York, where the Brozynas have been vacationing for generations. They have had a cabin there since around the 1930′s. It’s been ages since we were there in the fall—since before we had children! It was so great to be there, surrounded by so much love.

We had these pancakes at least three mornings while we were at Lake George, and everyone loved them. I have another pumpkin pancake recipe, but it uses almond flour whereas these are nut-free. I based them on the pancake recipe I make most often. I took this photo of them last week on the picnic table by the lake. The table is wonderfully covered in moss and I couldn’t resist.

What’s your favorite thing to eat in the fall?

Pumpkin Pancakes

  • 7 eggs
  • 1 cup coconut milk
  • 1/2 cup pumpkin puree
  • 1/2 cup plus 2 tbsp coconut flour
  • 1/3 cup arrowroot flour
  • 2 tbsp coconut sugar (or other granulated sugar)
  • 2 tbsp coconut oil
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt

1. Puree all ingredients in a large bowl, food processor, or blender.
2. Add some coconut oil to a pre-heated skillet.
3.  Drop a heaping tablespoon of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger. (I usually make three pancakes at a time in my largest skillet.)
4.  Cook each side until pancake is cooked through.

Serves about five people.

 

♥, Kelly

Kelly is the author of The Spunky Coconut blog, and three cookbooks. She lives in Boulder County, Colorado, with her husband, three daughters and Boston Terrier

 

 

 

64 Responses to Gluten-Free and Dairy-Free Pumpkin Pancakes

  • These look perfectly pumpkin and yummy!

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  • Lucy says:

    Yum, I’m seriously loving all things pumpkin at the moment!

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  • Amy says:

    7 eggs is not dairy free…

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    Ed Reply:

    @Amy, I’m pretty sure eggs don’t have dairy in them. These pancakes aren’t vegan for sure, but unless there’s some weird recent development of eggs containing milk, this recipe is definitely dairy-free.

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    Sarah Reply:

    “Dairy free” is milk not eggs… you would have to look for an “egg free” recipe if that is what you are excluding….I think I saw an egg free recipe on lexieskitchen.com :)
    @Amy,

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    Cassie Reply:

    @Amy, umm… since when are eggs dairy? Yes, they are an animal byproduct, but not dairy. Dairy is a product of mammary glands from mammals.. such as cows, goats, and sheep.

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    Maggie Savage Reply:

    @Amy, Thanks for your comment, but there’s no dairy in eggs. They come from chickens and thankfully, chickens are dairy-free! Have a great day!

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  • Beth says:

    Eggs are not dairy even though they are usually found in the same part of the grocery store. Dairy usually means products made from the milk of a cow. Eggs usually come from chickens. This recipe is dairy free because it uses coconut milk instead of cow milk but it is not egg free or vegan.

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    Maggie Savage Reply:

    @Beth, Thanks!

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  • Kelly M says:

    7 eggs? Is that a typo?

    [Reply]

    Maggie Savage Reply:

    @Kelly M, Nope, the recipe calls for 7 eggs.

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  • Alynxia says:

    I again put in a BEGGING request for COCONUT-FREE recipes from this site.

    I believe Chestnut Flour is comparable 1:1 with Coconut Flour. Or how about 100% Almond or other nut flour instead?

    Please?

    Some of us are highly allergic to anything that comes off of a palm tree. Including bananas. It’s related to latex allergies.

    Thank you.

    [Reply]

    Maggie Savage Reply:

    @Alynxia, Thanks for the request Alynxia.
    I believe Brittany from Real Sustenance uses Chestnut Flour from time to time – you might want to check out her site when you get a chance. Elana from Elana’s Pantry also has many recipes that are 100% almond flour.
    Our bloggers work hard to create and develop recipes, and then choose to take the time to share them with our readers. We’re grateful for that.
    Sorry if our recipes don’t fit your allergies at this point in time.
    Have a great day.

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    Lindsay Reply:

    @Maggie Savage, It’s always possible to modify a recipe… Say for me, I’m vegan so I’ll substitute in chia seeds instead of the eggs… Flours are tricky but very easy to switch around… If you camt have coconut flour sub in almond flour and maybe quinoa flour or tapioca flour, there’s always ways to modify!

    Thanks for the recipe!!!

    [Reply]

    Lindsay Reply:

    @Lindsay, Oops that was for @alynxia

    Tanya Reply:

    Yes, or you could have just substituted yourself and given it a try. I bet Kelly tries her recipes many many times to get them great to share with us. Maybe once you try the substitution you could be so helpful as to post it here.

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  • These are like looking at art! Thank you! The only way to take them “further” is to imagine them with a sunny pat of Earth Balance Soy Free center-stage and warm maple syrup slowly drooling around and over them. . .

    JMS

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  • lisa says:

    These look amazing!! Is there a good sub for arrowroot flour? Could i use all coconut flour? I want to make these in the morning but do not have arrowroot flour in the pantry. Thank you!!

    [Reply]

  • Megan Paterson says:

    If you think you can interchange chestnut flour for the coconut flour, then by all means do that and see how it turns out. You can easily substitute other oils for the coconut oil…choose one that you prefer. Also, the coconut milk can be subbed with cashew milk, almond milk or heck, even just milk if you do diary. Kelly from “The Spunky Coconut” is probably not going to eliminate coconut from her recipes so maybe another blogger would better suit your needs. But her recipies, her hard work and wonderful contributions I am sure will continue to be featured on this site.

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  • Loretta E says:

    I’m enjoying the vigorous banter this post has inspired! The pancakes look amazing and Kelly really has some great recipes. Thanks for featuring her!

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  • Tessa says:

    Who knew tasty looking pancakes would create such a stir….(:
    Thanks Kelly, we love pumpkin and it the Fall too!
    I do have a vegan gf pumpkin pancake recipe on my blog, in case anyone is interested!

    [Reply]

    Tessa Reply:

    @Tessa, All this excitement made me forget to add the link! http://www.tessadomesticdiva.com/2011/12/vegan-pumpkin-pancakes.html

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  • daniela says:

    Hi
    I would like to try yours pancakes but I can’t have eggs
    If I will use different flour maybe I can leave out eggs?

    [Reply]

    Maggie Savage Reply:

    @daniela, It would be very difficult to replace 7 eggs. You’d have to basically recreate the recipe.

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    cass cook Reply:

    @daniela, unless you tried an egg substitute found next to the eggs?

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  • Sarah says:

    Just made these and they taste AMAZING!!! Thanks so much for the great recipe :)

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  • Janel says:

    Thank you so much for a wonderful, easy, delicious recipe! My 2 1/2 year old daughter had a grand time helping me make these for our “breakfast-for-supper” tonight, and she proceeded to eat more than me! (Came by from Spunky Coconut.)

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  • Tanya says:

    Yes, or you could have just substituted yourself and given it a try. I bet Kelly tries her recipes many many times to get them great to share with us.

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  • tina says:

    What a fascinatingly controversial pancake recipe! People, there are many wonderful anything-free pancake recipes out there, use your search engine of choice.

    I can’t wait to try this one! Very nutritious too I’m thinking, with all that good egg protein, the coconut and the pumpkin… guilt-free pancakes! I’m new to coconut flour and I’m shocked at how delicious it is every time I use it.

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  • Brandae says:

    I made this today but made 1.5 times the ingredients because of my large family size. I put most of the batter in a large jelly roll pan and oven-baked it. I put the rest into a smaller pie pan for oven-baking and added some freezedried cranberries and Enjoy Life mini chocolate chips. YUM! Baking it in the oven was much easier with all the kids needing attention this morning – I got that idea from Lynn’s Kitchen Adventures – I got the cranberry and chocolate idea from Tessa’s scones that I also made this week. I really appreciate all of you bloggers! Thanks!

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    Robin H. Reply:

    @Brandae, What a great idea to bake them! That way with such a big family, everyone can eat at the same time with pancakes that have not kept warming in the oven(and probably dry out).

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  • Kati says:

    Hi, I made these pancakes today. The flavor was great, but the batter was extremely runny. Why is this? I even wondered if it was supposed to say 1/2 cup coconut milk instead of 1 cup… Because it was so runny the pancakes were very thin and looked more like amoebas than circles. The only thing I did differently was use oat flour instead of coconut flour, but I didn’t think that would make a huge difference with pancakes. Is there a typo in this recipe?

    [Reply]

    Lisa Reply:

    @Kati, I have never used oat flour but I do know that coconut flour soaks up a lot more liquid than wheat flour. I usually use 1/4 cup coconut flour instead of 1 cup wheat flour. My coconut pancakes usually need extra liquid. Haven’t tried these yet. Will this morning.
    Thanks for the recipe Kelly they look amazing.

    And to others asking about other flours, why are you so afraid to try them your selves? Just make small batches and figure out the ratios yourself like I did with coconut flour.

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    Cara Reply:

    @Lisa, Yes, I do think using oat flour would make a huge different. Coconut flour absorbs a ton of liquid and that’s why recipes with coconut flour tend to call for less flour and more eggs and other liquid. I just made these and using coconut flour and the batter was quite thick, not runny at all.

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    thecinnamonlady` Reply:

    @Kati,
    Mine were runny too – I just rolled them around in the pan like crepes. The flavor is awesome! Great recipe. So good!

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  • Tracy says:

    I wonder if you could just take a commercial gf pancake mix and add in pumpkin puree?I always make bisquick or frontier with egg alternative and they aren’t the best (sort of soft in the middle) but do the trick.

    [Reply]

    Cara Reply:

    @Tracy, You definitely could. I have added pumpkin puree to “regular” pancake recipes.

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  • Joanna says:

    Dairy doesn’t mean it came from a farm animal. It means it’s from a mammal that produces milk. Them mammary glands produce dairy. Chickens produce eggs.

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  • cindy lou says:

    for katie — substituting oat flour for coconut flour would definitely make a difference in the consistency of the batter. coconut flour absorbs moisture like crazy, making the batter nice and thick. if you don’t want to use coconut flour, you most likely will need to reduce the number of eggs and possibly the amount of liquid as well.

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  • michelle says:

    I follow Kelly on The Spunky Coconut and I just made these and they were delicious!!!
    My husband and I always say it’s the freshly grated nutmeg that makes a recipe go WOW.

    [Reply]

  • Kati says:

    Cindy Lou – Thanks so much! That makes sense to me. Do you know if tapioca flour would be a good substitute for the coconut flour? I have that on hand.

    [Reply]

    Maggie Reply:

    @Kati, You really can’t use anything to replace coconut flour. It’s one of a kind. Tapioca won’t work either.

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  • Tamara says:

    How long did you bake it in the oven, and at what temperature? I think that’s a great idea & would like to try it myself!

    [Reply]

  • Nicki says:

    @Katie -Yes, it’s because you used oat flour instead of coconut. Coconut is it’s own “animal” and can’t be subbed out easily. So if you use oat flour, you’d probably use less eggs and less milk.

    [Reply]

    Nicki Reply:

    Whoops, just saw that someone else already said this! Sorry about that! ;-)

    [Reply]

  • Michelle says:

    I couldn’t wait to try this and they were AWESOME! My 4yo daughter and 1 yo son chowed down on them! Thanks so much for the recipe!

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  • Linda says:

    Can I substitute cornstarch for the arrow root and will they taste the same? Want to make them in the morning. Thanks

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  • Cynthia says:

    I’m going to make them for dinner right now! Thanks for such inspiring recipes :)

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  • laura says:

    I just made these literally a few minutes ago and just finished scarfing them down. They are GREAT! And the pumpkin flavor is perfect. Way to go Kelly at thespunkycoconut!

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  • Cara says:

    I just finished making a batch of these! I used almond milk instead of coconut and made waffles in my waffle iron instead of pancakes. They turned out beautifully!

    To those allergic to coconut flour, or eggs, or whatever, I would ask you to recognize that The Balanced Platter is like a “potluck” of gluten free bloggers. There are a variety of contributors with different dietary needs and ingredient preferences. You can’t expect every recipe on this site to satisfy your exact needs, but hopefully you can come to appreciate the different ideas, voices, photography, etc. There is always the almighty Google to find more recipes!

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  • Amy says:

    Excellant! Trying to go grain free with 4 small children. These pancakes made them really happy!

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  • Jacquie says:

    Can’t wait to make these,they look amazing! As we are only 2 in my home I would like to half the recipe so would I use 3 or 4 of the eggs? Is the coconut milk canned or carton? and fresh or canned pumpkin? Thanks, Jacquie

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  • Veronica says:

    Jacquie- I made these this morning and they were great! I used canned coconut milk and canned pumpkin; it’s what I has on hand. I’d imagine you could use fresh roasted pumpkin. Coconut milk in the carton may be too watery for the recipe. I also added a couple dashes pumpkin spice for added flavor. Enjoy!

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  • Ashleigh says:

    Hey, I was just wondering of you can replace the arrowroot flour with something? I don’t have any on hand.

    [Reply]

    Maggie Savage Reply:

    Hi Ashleigh – Do you have another starch? Like tapioca or potato? I use starches interchangeably all the time.

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  • patricia says:

    Thanks! These were delicious! I actually only used 5 eggs and a bit more coconut milk and flour, and they came out fine. It’s what I had in house so I went with it. :) Side note … I have read good things about King Arthur Gluten Free Multi Purpose Flour which is suppose to be ideal for gluten-free baking. The ingredients: speciality flour blend (rice flour, tapioca starch), potato starch, whole grain brown rice flour. Just bought some and will keep ya posted. Apologies if ya know about this already as I am just learning and experimenting myself!

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  • marnie says:

    I was wondering if you think making the batter the night before & storing in the frig would work? I need to make breakfast happen a little faster in the morning & don’t always have time to make the night before :) BTW I am loving your recipes!!

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  • These look delectable! I cannot wait to try them:)

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  • Kim says:

    Just made these pancakes and they’re wonderful! Outstanding recipe! Thank you. :)

    [Reply]

    Amy Green Reply:

    @Kim, Thanks for sharing that, Kim.

    [Reply]

  • Caro says:

    I tried this today and are absolutely delicious!
    Thank you for the awesome recipe!

    [Reply]

    Amy Green Reply:

    @Caro, So glad, Caro! Did you make any changes to the recipe?

    [Reply]

  • Cindy Vien says:

    These sound so healthy, need to try some some-time, can’t wait!

    [Reply]

  • Renee says:

    Hi Amy,

    Just have to tell you I rarely find a recipe that I don’t tweek in some way. THIS recipe is spot on perfect! They are the best paleo pancakes I’ve ever had. Thanks so much for sharing. :)

    [Reply]

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