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Pumpkin Pancakes with Almond Maple Syrup {gluten-free}

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: British
Servings: 4 large pancakes
Calories: 410kcal


  • 60 g gram flour
  • 60 g oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 120 g tinned pumpkin puree
  • 120 ml coconut milk
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons coconut oil

for the almond maple syrup:

  • 5 tablespoons maple syrup
  • 3 tablespoons almond butter


  • In a large bowl sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and set aside for a moment.
  • Place the pumpkin puree, coconut milk, eggs, maple syrup and vanilla extract into a blender and whizz until smooth.
  • Pour in all the dry ingredients and blend again until smooth.
  • 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.
  • Repeat the process with the 3 other pancakes, adding more coconut oil to the skillet if needed.
  • 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.


Calories: 410kcal | Carbohydrates: 46g | Protein: 12g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 337mg | Potassium: 700mg | Fiber: 5g | Sugar: 21g | Vitamin A: 4790IU | Vitamin C: 1.6mg | Calcium: 202mg | Iron: 3.7mg