Gluten Free Pumpkin Pancakes

Today we have a recipe adaptation! Because who doesn’t love those!? 😉 This adaptation is from a recipe for Grain Free Pumpkin Pancakes from Real Food Enthusiast. I’m going to put the things I did differently from the original recipe in bold. You’re obviously more than welcome to check out the original recipe. It’s linked above. Let’s get started with my version, shall we?

Gluten Free Pumpkin Pancakes Recipe Adaptation:

  • 4 eggs (I used 1/2 cup of applesauce instead of 2 of the eggs) 
  • ½ cup pumpkin puree
  • 2 tablespoons honey
  • 3 tablespoons coconut milk or whole milk + more if batter is too thick  (I used Vanilla Almond Milk)
  • 1 tablespoon butter or coconut oil + more for cooking pancakes (I used coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour (I did 1/4 cup sorghum + more to thicken, and 1/4 cup brown rice)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (I used 1/2 of this amount; I’m not a big cloves fan)
  • ¼ teaspoon ground nutmeg
  • I added 2 tablespoons of Gluten Free Baking Powder
  • Heat a griddle to medium heat. (I did medium high) 
  • Whisk eggs, pumpkin, honey, milk (vanilla almond milk), butter, and vanilla together until well combined. (I added in the applesauce here as well)
  • In a separate bowl, mix coconut flour, baking soda, and spices together until combined. (This is where I put in sorghum, and brown rice flour opposed to coconut, and added the baking powder)
  • Mix dry ingredients in with wet ingredients.
  • The batter will be very thick, but you can add more milk if desired. (Add in more sorghum flour and almond milk to reach the consistency of normal pancake batter)
  • Grease the griddle with coconut oil or butter. Spoon the batter onto the griddle, flatten and shape the pancakes. (Greasing was unnecessary as I used a nonstick griddle. Also, you won’t have to shape them if you thin the batter out to the consistency of normal pancakes).
  • Try to keep them small (bigger than silver dollar pancakes but smaller than traditional pancakes). (I didn’t find this to be an issue)
  • Cook a few minutes until lightly browned, then flip and cook the other side for about a minute or until cooked through. Do not walk away; they can burn easily (enjoy with apple butter).
  • The original recipe has a cinnamon honey syrup to go with it. Find that here.

Hope y’all enjoy! These are PERFECT for fall!

Have a great Sunday!!

Gluten Free Pumpkin Spice Muffins

Recipe:   Pumpkin Spice Muffins (ala Olivia*) from The Lagasse Girls in The Gluten Free Table Cookbook


  • 1/2 cup of canned pumpkin
  • 1 1/4 cups of all- purpose gluten free flour blend (I used this one minus the tapioca flour)
  • 1/2 cup light brown sugar (I used a heaping 1/2 cup)
  • 2 teaspoons baking powder (I used Clabber Girl)
  • 1 heaping teaspoon of pumpkin pie spice (I substituted a teaspoon and a half of cinnamon with 1/2 a teaspoon of ginger, and a 1/4 teaspoon of nutmeg)
  • Pinch of nutmeg (I skipped this)
  • 1/3 cup of dried natural cranberries (I used a 1/4 cup)  These aren’t in the picture below.
  • 1/2 cup of milk (I used vanilla soy milk)
  • 1 large egg
  • 1/2 cup of orange juice
  • 2 1/2 tablespoons of orange zest (I switched things up and didn’t do this, instead I put in about 4 tablespoons of apple cider which also isn’t pictured)
  • 1/2 stick (4 tablespoons) unsalted (mine wasn’t unsalted) butter, melted
  • 1/2 teaspoon of all-natural vanilla extract

*”ala Olivia” refers to my spin on any recipe, which is what usually happens when I make something anyway.


There are three steps initially if you are using real pumpkin vs. canned pumpkin. I’m not going to add those here because that’s not how I made my muffins. So, technically I’m listing step 4 as step 1. If you want to make them with real pumpkin, buy The Lagasse Girls Cookbook! 😉

1) Preheat the oven to 400 degrees Fahrenheit

2) Line one 12- cup muffin tin or two 6- cup tins with paper muffin cups. (Or do what I do and just grease the tin.)

3) In a medium-sized bowl, combine the flour blend, sugar, baking powder, pumpkin spice, nutmeg, and cranberries and stir with a fork to mix well. (it will look like the picture below)


4) In a separate bowl, combine the milk, egg, orange juice and zest, butter and vanilla extract. Stir well to blend thoroughly. (This is where I added in the apple cider for more moistness.)

5) Add the canned pumpkin to the wet mixture and stir well. (It will look like the picture below.)1411334955

6) Gently but thoroughly fold the dry ingredients into the pumpkin mixture. It’s okay if the batter still contains a few lumps. (I added the wet to the dry. You can see it below.)


7) Spoon the batter into the 12 muffin cups, dividing evenly and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. 

The recipe does have some other steps past this point, but I haven’t found these steps necessary in my making of these muffins.

So. . . . .

Muffins! Yay! These are really yummy with some butter and a glass of apple cider. They’d probably be fantastic with apple butter as well, but I have none at the moment. 😦
Have fun baking, and Happy Fall, Y’all!