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Healthy Gluten-Free Pumpkin Pancakes

Healthy Gluten-Free Pumpkin Pancakes

These healthy gluten-free pumpkin pancakes are light, fluffy and flavorful! Made with oat and almond flour, they're hearty and the ultimate fall breakfast.
Course Breakfast, Dessert
Cuisine American
Keyword healthy pancakes, pumkin
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 Pancakes
Calories 107kcal



  • Beat together pumpkin, milk, eggs, oil and vanilla. Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa if desired.
  • Heat a skillet over medium low heat and grease with nonstick cooking spray. When harmed, scoop 1/4 cup of batter onto the hot skillet and cook for 2 - 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown. Flip and cook 1 - 2 minutes more. Repeat until no batter remains.
  • Serve with a pat of butter (dairy-free for me!) and pure maple syrup.



Serving: 1pancake | Calories: 107kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 35mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1628IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg