Pumpkin Pancakes with Almond Maple Syrup {gluten-free}
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup.
Servings Prep Time
4large pancakes 10minutes
Cook Time
Servings Prep Time
4large pancakes 10minutes
Cook Time
  • 60g gram flour
  • 60g oat flour
  • 2teaspoons baking powder
  • ½teaspoon bicarbonate of soda
  • ½teaspoon ground cinnamon
  • ¼teaspoon sea salt
  • 120g tinned pumpkin puree
  • 120ml coconut milk
  • 2 eggs
  • 1tablespoon maple syrup
  • 1teaspoon vanilla extract
  • 1-2tablespoons coconut oil
for the almond maple syrup:
  • 5tablespoons maple syrup
  • 3tablespoons almond butter
  1. In a large bowl sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and set aside for a moment.
  2. Place the pumpkin puree, coconut milk, eggs, maple syrup and vanilla extract into a blender and whizz until smooth.
  3. Pour in all the dry ingredients and blend again until smooth.
  4. Heat up 1 tablespoon of the coconut oil in a skillet and pour in a quarter of the pancake batter (about 100g). Heat for 3-4 minutes until the underside is golden brown. Turn the pancake over and cook on the other side for a couple more minutes until golden brown. Remove the pancake from the skillet, pat dry with kitchen towel to remove the excess oil.
  5. Repeat the process with the 3 other pancakes, adding more coconut oil to the skillet if needed.
  6. For the almond maple syrup, warm the maple syrup and almond butter together in a small saucepan until smooth and runny. Add a small splash of water if you would like to make the syrup a little more runny. Serve over the warm pancakes.