Gluten-Free Pumpkin “Oatmeal” Pancakes Recipe

Name: Gluten-Free Pumpkin “Oatmeal” Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Organic Buckwheat Flour; 1/4 cups Quinoa Flakes; 1/8 cups Tapioca Starch; 1/4 teaspoons Fine Sea Salt; 1 teaspoon Baking Powder; 1/4 teaspoons Xanthan Gum; 1/2 teaspoons Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground All-spice; 1/4 cups Pureed Pumpkin; 1 Tablespoon Raw Agave Nectar; 1 whole Free-range Organic Egg; 1/2 cups Unsweetened Almond Milk, More If Needed

Servings: persons

1/2 cups Organic Buckwheat Flour
1/4 cups Quinoa Flakes
1/8 cups Tapioca Starch
1/4 teaspoons Fine Sea Salt
1 teaspoon Baking Powder
1/4 teaspoons Xanthan Gum
1/2 teaspoons Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground All-spice
1/4 cups Pureed Pumpkin
1 Tablespoon Raw Agave Nectar
1 whole Free-range Organic Egg
1/2 cups Unsweetened Almond Milk, More If Needed

1
In a medium bowl, whisk together all the dry ingredients. Beat in your wet ingredients (pumpkin, agave, egg, milk) until your batter is smooth, but not runny. If it is too thick, add a touch more almond milk, 1 tablespoon at a time. If it seems to thin, sprinkle in some extra buckwheat flour. Don't go too crazy, a little goes a long way.
2
Preheat your oven to 150u00b0F to keep your pancakes warm while you cook the entire batch. Heat your griddle or cast iron skillet on medium heat. You can tell that it is ready when you drop a small amount of vegan butter on the pan and it starts to sizzle.
3
Ladle your pancakes onto the pan. Using the back of a spoon, spread them out to your desired thickness. Cook 2-3 minutes per side, until they are nice and golden-brown. Place the cooked cakes on a baking sheet while you finish the rest of the batch.
4
Serve with your favorite vegan buttery spread, drizzle with Vermont maple syrup and sprinkle with cinnamon.
5
These gluten-free pancakes truly are worth of any pancake lover.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Organic Buckwheat Flour, 1/4 cups Quinoa Flakes, 1/8 cups Tapioca Starch, 1/4 teaspoons Fine Sea Salt, and more.

Yes, Gluten-Free Pumpkin “Oatmeal” Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Pumpkin “Oatmeal” Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions