Monday, November 3, 2008

Gluten-Free Pumpkin Pancakes

I just love fall. The colors, the bountiful harvest, the warm flavors....I could go on and on. This is my favorite season to cook and bake. You will often find, if you stop by our house around 5pm, a pot of vegetable-bean soup simmering on the stove along side a pot of steaming hot whole grains. And maybe, just maybe, a loaf of gluten-free bread in the oven.

Breakfast is another story all-together. When I was a child, either my mom or dad would make a big breakfast nearly every morning. It was either eggs, toast, and fruit, or pancakes and fruit. Sometimes we would have cold cereal but that was only exciting if on that rare occasion we would have a box of Marshmallow Rice Krispies in the cabinet. My brother and I would then eat the *whole* box in one sitting!

Breakfast has come a long way, well maybe not really that far, from what I was raised on. I love making pancakes. I frequently experiment on my girls to see just how much nutrition I can pack into those little hotcakes! Teff? Sorghum? Blueberries? Bananas? Ground nuts? Well, let's just say that they like it simple. Buckwheat pancakes with pure maple syrup, period. I can throw in a green smoothie on the side and call it done.

Since it is autumn, I thought it would be fitting to create a recipe for pumpkin pancakes. I made these lovely little orange-hued pancakes the other morning. And they were a winner! My girls loved them and asked for seconds. Yes! Success!

Gluten-Free Pumpkin Pancakes

Warming, and slightly spicy, with a hint of nutmeg and cinnamon, these gluten-free pancakes are perfect for a chilly autumn morning. Serve them with pure maple syrup and sautéed kale on the side; add some sausages or eggs for more protein!

½ cup brown rice flour
½ cup millet flour
¼ cup tapioca flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup non-dairy milk
6 tablespoons pumpkin puree (or canned organic pumpkin)
1 large organic egg
2 tablespoons melted coconut oil or organic butter
1 tablespoon maple syrup

coconut oil or butter for cooking

Whisk together the flours, baking powder, baking soda, salt, and spices in a mixing bowl. Set aside.

In another bowl or Pyrex glass measuring cup whisk together the remaining ingredients. Add the wet ingredients to the dry and whisk together well.

Heat a heavy-bottomed stainless steel skillet over medium to medium-low heat. Add a little coconut oil or butter. Wait until your pan is thoroughly heated before cooking the pancakes. Begin making the pancakes by pouring ½ cup measurements of batter at a time into the hot skillet. Cook for 60 to 90 seconds on each side. Source:

More gluten-free breakfast recipes:

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. these sound really yummy! Can't wait to give them a try. I was wondering if the recipe work for waffles as well? Or would I need to modify it a bit?

  2. Hi P-

    I am sure they would work for waffles too - you may need to add another egg, you'll have to experiment. It has been a long time since I have cooked waffles. Please let us know how they turn out. Happy Cooking! -Ali

  3. Great blog- keep up the great recipies! I will stop by your store soon!

  4. Ohh I bet these are good :) I just grind whole millet in my vitamix and it makes perfect flour. I just make sure the pitcher is dry inside. I don't own the actual "dry" container.

  5. Thanks Jenna for the millet flour tip!

  6. Oh, thank you for these yummy pancakes. I recently discovered GF pancakes after many years of just avoiding them altogether. And the addition of the pumpkin makes me want to make them for dinner, mmm, maybe I will?

    I don't have millet flour either, but do have buckwheat, teff and quinoa. Might give one of those a try.

    Anyway, thanks again for the delicious recipe!

  7. I just made these for dinner for my boys and according to my 8 year old, "These are the best pancakes ever!"
    I'm delighted to find this great recipe! Personally I think gluten-free pancakes are tricky and you have done an excellent job with these. Thank you for sharing. ~Debbie

  8. I forgot to say that I substituted sorghum for the brown rice flour and used coconut milk for the milk. Just in case someone else has a rice allergy.

  9. These are the BEST pancakes I've ever eaten (including pancakes containing gluten). They also reheat very nicely in my toaster oven. I've told everyone about these little wonders.

  10. These pancakes are truly amazing. I'm a Bastyr nutrition major, and have made many delicious soaked whole grain GF pancakes (spinoffs of Rebecca Woods wonderful recipe) ... but my boyfriend still just raves and raves about these pumpkin pancakes! He wants them all the time! I swear this perfected recipe of yours is half the reason he thinks so highly of my cooking, lol. I wanted to mention that I have substituted the flours with 1 1/4 cups Bob's Red Mill Gluten Free All-Purpose flour blend, and it worked beautifully! Thank you so much for sharing this. Your cooking talent and delicious recipes never cease to amaze and inspire me. :-)

  11. Does anyone have any favorites they like to use for the non-dairy milk?

  12. So glad I found your website! I have had a hard time finding recipes that are BOTH gluten free AND whole-foods based. Thanks for being a great resource. We are trying the pancakes this morning (halloween!).

  13. Thanks for the great blog. I have been looking for one that is both whole foods AND gluten free. Hard to find! We are trying the recipe this morning (halloween). Thanks for the great post!

  14. my daughter wants to fix a gingerbread-house with 4-yr. old son who has allergy to wheat, soy, all nuts including peanuts. Is there such a recipe? He has sensory issues and I know he would "sample" some of the store bought kits that all seem to contain ingredients he is highly allergic to. Thank you for any comments.

  15. Ali,
    Hands down these are the best pancakes ever. MY husband gets so annoyed when I practice my GF recipes in the morning...when he's hungry... and when I come up with a flop, well there goes breakfast. These, he says, are keepers!! And I whole heartedly agree.

  16. Would oat flour be a good substitute for millet flour?

  17. We had these pancakes this morning, and they were excellent!! Thanks for the great recipe! I love that you bake gluten free with whole grains - we love eating this way! I just had a quick question, though. Could you add a tablespoon of sugar to the dry ingredients to yield a slightly sweeter pancake, without compromising the end result? I appreciate your feedback and am really excited to try more recipes of yours!!

    Thanks! - Lindsay

  18. Lindsay - You could sub in teff, amaaranth, or sorghum flour for the millet flour. And yes you can add a tablespoon of sugar to the recipe without compromising anything. Glad you enjoyed them! :)

  19. Thank you for your feedback! We loved these so much that I just made a double batch (with an added tablespoon of sugar) of them to freeze and have during the week! They really are THAT good!!

  20. My daughter loves these! I replace the egg with banana. They are really good, but they don't stay together very well. I was wondering what I'm doing wrong. When halving the recipe I use 1/4 cup banana. Do I need to add more or less or add something else. Thank you!

  21. Anon - the egg binds them together, taking it out would cause them to fall apart. You can try adding a tablespoon of ground chia seeds to 1/4 cup boiling water, whisking it together and adding that in place of the egg. I am not 100% that it will work, but I think so. -Ali :)

  22. Hi Ali, I have tried this recipe as is and used substitutions to make it vegan! This morning a did brown rice flour in place of sorghum, buckwheat in place of millet, and substituted 1Tbs ground flax with 3Tbs water to replace the egg. I also added 1/4 tsp xanthum gum although I'm not sure if it's necessary. Anyhow, both versions were delicious and I'm so happy to have a functional vegan pancake recipe ;) I follow your blog often and have made many of your recipes with great success. thank you~

  23. but theres eggs in ur recipes?! :(


Join the Conversation!

I'd love to hear your feedback with my recipes. If you make any changes or substitutions then please share what you did so others can learn.

If you have a question about a recipe, please leave it here. I will do my best to answer it when I have time.

Comment moderation is in place. Your comment will be only be visible here once I publish it.

Thanks and Happy Cooking! ~Ali :)