Gluten-Free Pumpkin Pancakes Recipe (Modified)

7 Apr

I made my gluten-free pumpkin pancakes again this morning. Since I am doing the clean eating challenge this month, I wanted to find a way to omit the brown sugar without sacrificing the sweetness. So, instead of the tablespoon of brown sugar, I added half a banana and an extra 1/4 cup of water. They turned out really yummy, and they are sweet and moist enough to not even need the extra calories of maple syrup. If you want to use syrup, make sure it’s 100% maple syrup if you are eating clean. Here is the modified recipe:


  • 1/2 cup brown rice flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 tsp. baking soda
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 cup pumpkin puree
  • 1/2 a banana
  • 2 eggs
  • 1/2 cup water
  • 2 tbsp. honey
  • 1 tbsp. olive oil
  • 1 tsp. vanilla extract


  1. Mix all dry ingredients in a medium bowl.
  2. Beat eggs in a small bowl. Add the remaining wet ingredients to the eggs and mix well.
  3. Add the wet ingredients to the dry ingredients and mix with a large spoon until well blended.
  4. Pour 3-4 tbsp. of batter into a nonstick pan to form a pancake. Heat until brown, flip, and cook other side.
  5. Enjoy!

Gluten-free Pumpkin Pancakes

Let me know what you think of these by leaving a comment below. Hope you like them!




One Response to “Gluten-Free Pumpkin Pancakes Recipe (Modified)”

  1. roodonfood April 7, 2013 at 1:56 PM #

    Sounds delicious!

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