Fall Morning Pumpkin Pancakes

Pumpkin simply says Fall and this recipe is no exception! What better way to start a crisp Fall day than with a subtle hint of pumpkin and spices...

Pumpkin adds a hint of grounded, richness and paired with cinnamon and a dash of ginger makes this morning meal a celebration of all things Fall.

Serve with a non-dairy butter, pure maple syrup and a cup of chai tea on a chilly morning and prepare to feel pampered.

In Health,


  • 1/4 cup coconut flour

  • 1/4 cup quinoa flakes

  • 1/2 cup sorghum flour

  • 1/4 cup tapioca flour

  • 1-1 1/2 teaspoons cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon xanthan gum

  • 2 teaspoons baking powder

  • 1/2 teaspoon sea salt

  • 2 tablespoons grapeseed oil

  • 2 tablespoons raw agave nectar

  • 1 cup  coconut milk (or other non-dairy milk) add more as needed

  • 1/3 cup pumpkin puree (canned or fresh roasted pumpkin)

  • 1 egg, lightly beaten


  1. In a medium to large mixing bowl, combine dry ingredients.

  2. In a small bowl combine wet ingredients.

  3. Add wet to dry mix.

  4. Mix the batter until it is smooth. Add more coconut or non-dairy milk as needed.

  5. Heat large skillet or griddle. Add a small amount of oil.

  6. Scoop about 1/4 cup of batter at a time onto griddle.

  7. Spread to a thin layer (about ¼-1/2” thick)

  8. Watch for bubbles to form atop each cake before flipping.

  9. Cook until lightly browned and cooked through.

  10. ENJOY!

This recipe makes approximately 10-12 pancakes.

*Eat Inspired Today Tip:

Make a double batch and refrigerate in a sealed container. Reheat in the toaster for a quick and delicious Gluten-Free home-cooked breakfast.


© Copyright Clea Shannon 2009-2012

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