Baked Pumpkin Pancakes (Grain/Gluten Free)

In Breakfast Foods, Gluten-Free Options, Healthy Options
by Ann on 16/10

Pumpkin and almonds hold a special spot in my heart and stomach.  I adore them. Combining the two had the potential for greatness, yet the concept of combining them to create a gluten-free pancake had the potential for epic failure!

The batter tasted delicious.  That was a good start.  The aroma while cooking perked up everyone. The finished product looked fluffy and delicious.

My first bite was pure bliss.  This combination truly worked to create a delicious, healthy, grain-free pancake with the added bonus of pumpkin, one of my favorite fall flavors.

The first time I baked these, my boys had friends over.  There were admittedly, some picky eaters in the group.  This crowd would be tough taste testers–the best kind.  I always want honest opinions and, if I please a picky eater, all the better!

Guess what? Eyes lit up, yums were uttered, they wanted more.  These pancakes are quickly turning into a favorite in our family, not because they are healthy or grain free, but because they are a delicious, satisfying start to the day!

This recipe was adapted from a recipe by The Detoxinista.  She also has a banana version she calls her Paleo Pancake.  I haven’t tried it, but it looks delicious!

Baked Pumpkin Pancakes (Grain Free)

Yield: My last batch made 9 pancakes which measured just over 3 1/2 inches in diameter.

I like to bake these the day before, store in the fridge, then reheat in the morning. A quick, delicious breakfast at the ready!

  • 2 eggs
  • 1/2 cup 100% pumpkin (not pumpkin pie filling)
  • 1/2 cup almond butter
  • 1 tablespoon pure maple syrup (can use honey)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon baking powder
  • Maple syrup for serving, if desired

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a medium-size bowl, lightly beat the eggs. (I use my quart-size Pyrex measuring cup which makes it easy to pour the batter later.) Stir in the pumpkin and the remaining ingredients and mix well.
  3. Pour by 1/4 cupfuls onto the prepared baking sheet and bake for 10-12 minutes or until the pancakes are just cooked through and fluffy.
  4. Serve with maple syrup, if desired.