Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1/2 cup pumpkin puree (homemade or canned)
1/4 cup melted coconut oil
1/2 cup organic brown rice flour
2 eggs
1 tablespoon honey
1 teaspoon baking powder
Extra coconut oil for pan and serving

Preheat pan to medium-low heat with two spoonfuls of coconut oil.

In a bowl or blender combine all ingredients (except for extra coconut oil). When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar size pancakes and cook each side until golden. Smother with coconut oil and maple syrup.

Recipe submitted by April, Las Vegas, NV

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Published on September 5, 2012

Tags: Rice|

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14 Comments

francesca September 20, 2013 at 9:49 am - Reply
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can i use buckwheat flour?
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Nicole October 27, 2012 at 1:21 am - Reply

I used rice flour, butter instead of coconut oil (since I was out of it), added an egg and pumpkin pie spice and besides being a little grainy, they were pretty tasty.

Cindy October 21, 2012 at 11:46 am - Reply

I just made these.  They were very good.  Held together well… I added pumpkin pie spice to the next batch and cha ching.  That’s what it needed.  I think next time I will try the gluten free all purpose flour, for a less grainy texture.

April October 5, 2012 at 12:27 pm - Reply

Tried it with half coconut flour and half brown rice flour and they are crumbly. It works if you add more eggs though.

Cindy Campbell September 15, 2012 at 8:52 am - Reply

Hey, did anyone substitue coconut and or almond flour for the rice flour in this recipe.  If so, can you please share how they turned out and how much of the coconut/almond flour do you use?

Miri September 8, 2012 at 3:22 pm - Reply

would be better with pumpkin spice!  still yum!

Linda September 8, 2012 at 11:15 am - Reply
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Can you use almond meal instead?
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Anna September 8, 2012 at 10:01 am - Reply

these were really good…. though they needed some salt in the batter… after that they were amazing… used stevia instead of honey and left-over squash instead of pumpkin.

sue in CA September 7, 2012 at 9:49 pm - Reply

I am going to try coconut flour and/or almond flour in place of the rice flour.  This looks and sounds so YUMMY

Myra September 7, 2012 at 6:50 am - Reply

I am going to try this with coconut flour, and with almond meal. I will let you know which one turns out better. Rice is not acceptable on the paleo diet.

Joelle September 6, 2012 at 12:34 pm - Reply

They won’t fall apart without xanthan gum??

Amy September 6, 2012 at 8:56 am - Reply

Me too, Kathleen!  I was wondering about either oat flour, coconut flour, or almond flour as substitute for the rice flour.

Jan September 6, 2012 at 7:35 am - Reply

I currently make gluten free pancakes (and they are delicious!) using ground oat flour, so I think this recipe could be adapted.  Make oat flour by processing old fashion oatmeal in a food processor.

Kathleen September 5, 2012 at 6:36 pm - Reply

Can you use almond flour in place of the rice flour.  I am allergic to rice along with alot of things.

Gluten Free Pumpkin Pancakes