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Gluten Free Pumpkin Pancakes Recipe photo
Gluten Free Pumpkin Pancakes Recipe
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Can you use almond flour in place of the rice flour. I am allergic to rice along with alot of things.
# Posted By Kathleen | 9/5/12 6:36 PM
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.
# Posted By Jan | 9/6/12 7:35 AM
Me too, Kathleen! I was wondering about either oat flour, coconut flour, or almond flour as substitute for the rice flour.
# Posted By Amy | 9/6/12 8:56 AM
They won't fall apart without xanthan gum??
# Posted By Joelle | 9/6/12 12:34 PM
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.
# Posted By Myra | 9/7/12 6:50 AM
I am going to try coconut flour and/or almond flour in place of the rice flour. This looks and sounds so YUMMY
# Posted By sue in CA | 9/7/12 9:49 PM
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.
# Posted By Anna | 9/8/12 10:01 AM
Can you use almond meal instead?
# Posted By Linda | 9/8/12 11:15 AM
would be better with pumpkin spice! still yum!
# Posted By Miri | 9/8/12 3:22 PM
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?
# Posted By Cindy Campbell | 9/15/12 8:52 AM
Tried it with half coconut flour and half brown rice flour and they are crumbly. It works if you add more eggs though.
# Posted By April | 10/5/12 12:27 PM
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.
# Posted By Cindy | 10/21/12 11:46 AM
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.
# Posted By Nicole | 10/27/12 1:21 AM
can i use buckwheat flour?
# Posted By francesca | 9/20/13 9:49 AM

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