Gluten Free Pumpkin Pancakes & Butter Pecan Syrup
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This is a super easy recipe to make and the Butter Pecan Syrup just takes them over the top! I use oat flour or almond flour to make these and they are nice and cake-y, not like those rubbery-paleo-banana-egg concoctions most of us think of when we think paleo or gluten free pancakes.These babies are spicy, yummy and the Butter Pecan Syrup is to die for delicious. Pour over pancakes, waffles, or french toast.
  • 1 cup oat flour, cassava flour or almond flour (or regular wheat flour)
  • 1 teaspoon Rumford Baking Powder
  • 1 tablespoon pumpkin pie spice or 1 teaspoon cinnamon, ½ teaspoon ground cloves, ½ teaspoon ginger, and ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup Organic Canned Pumpkin (not pumpkin pie filling)
  • 1 cup milk, coconut milk or almond milk
  • 2 eggs
  1. Mix the dry ingredients together in a bowl.
  2. In a separate bowl whisk the pumpkin, milk & eggs together.
  3. Add the wet to the dry and blend thoroughly.
  4. Preheat a griddle or iron skillet.
  5. Drop batter by ¼ cup measure onto hot griddle. Cook about 3 minutes on each side.
  6. Serve hot with Butter Pecan Syrup.
Recipe by Kate Battistelli at