Gluten-Free Pumpkin Pancakes

Hello October! 

I think I've said this nearly every month this year, but how on earth is this year flying by so quickly? Feels like it was just my sister's wedding at the end of July, but yet here we are. The leaves are beginning to turn, there's that beautiful fall chill in the air; the season is in full swing. 

People (bloggers in particular) tend to jump on the pumpkin train quite early in the season, and I don't blame them. There's something about the looming holidays and the weather that makes you want to cozy up to these beautiful autumnal squashes. All the breakfasts I've been craving lately are heartier-- I haven't had my usual avocado toast in weeks, and I think that's a record! 

Golden Turmeric Pumpkin Pancakes

Also try:

Golden Pumpkin Pancakes w/Turmeric

I have been craving carby bready coffeeshop goodies, like my pumpkin olive oil bread. But I've also been so busy with client sessions and freelance work that I haven't had much time in the kitchen to bake.

So last week I was coming back from my morning client sessions and was STARVING. I wanted something warm and hearty, ASAP, and I spotted a can of pumpkin puree. I made a spin-off of my apple-cinnamon oat pancake recipe, and it turned out so deliciously that I had to share this tweaked recipe with you! It's fall, so why not have some pumpkin pancakes?

You literally dump all the ingredients in a blender, blend, and pour onto a griddle. It doesn't get much easier than that, and I had these moist, cake-like pancakes in a matter of 15 minutes (aside from taking photos of course ha!). 

It's also gluten-free naturally, based off oats, and you can sub the eggs for flax eggs and use nut-milk to make it vegan. An easy, healthy spiced-pumpkin themed breakfast that is super adaptable to any diet preference- yes, please!

Gluten-Free Pumpkin Pancakes

*serves 2 people
*Vegan Optional


1 cup raw Rolled Oats (GF-certified if need be)
3/4 cup Pumpkin Puree
1/3 cup Milk (I used Hemp Milk, use whole, almond, cashew, or whichever you prefer!)
2 tbsp Coconut Oil, melted + more for griddle
2 Large Eggs (Vegan option: Flax Egg= 1 tbsp ground flax + 3 tbsp water, refrigerate for 15 min.) 
1 tsp Vanilla Extract
1 tbsp Baking Powder
1 tbsp Maple Syrup + more to top
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Ginger

*Optional: Sub last 4 ingredients (the spices) with 1 tsp of Trader Joe's Pumpkin Spice blend, or sub last 3 ingredients with < 1 tsp All-Spice


1. Place all ingredients into a blender, and blend until smooth and consistent. 

2. Heat a large non-stick pan over medium-low heat, and lightly grease pan with a dab of coconut oil. Make sure pan is fully heated, then pour a loaded spoonful of batter onto the griddle to make each pancake (should be about 3-4" in diameter). Let pancakes cook for about 2 minutes until the usual pancake sign of bubbles popping up happen (the batter is thicker so it may take a bit longer!) and bottom is golden, then flip and cook for another 1-2 minutes on the other side. 

*TIP: these pancakes cook quicker on the outside than the inside, so to avoid undercooked batter on the inside, take it easy on the heat and be patient with the time it takes to cook each side. Cranking up the heat wont make it go any faster!

3. Serve when finished! Drizzle with maple syrup to top, and any toppings you desire (strawberries, cinnamon, and chia seeds pictured).