Melissa Bodner Coaching

Pumpkin Pancakes (Gluten-Free)

It’s pumpkin time. If you’ve been craving the flavors of the season check out this awesome recipe. These pumpkin pancakes are bright orange and the spices are reminiscent of a good ol’ fashion pumpkin pie— without all the sugar.

Plus these pumpkin pancakes have plenty of health benefits. Pumpkin is full of vitamin A, which is great for vision and skin health. Oats are full of fiber that can help keep you feeling fuller longer, so you can shed excess weight. Cinnamon is a blood sugar stabilizer and ginger has anti-inflammatory properties that can reduce joint and muscle pain.

What is not to love?

Pumpkin Pancakes (Gluten-Free)

Prep Time: 30 minutes

Cook Time: 30 minutes


Serving Size: 4-6

Pumpkin Pancakes (Gluten-Free)


  • 1 can organic pumpkin puree
  • 3 medium eggs
  • ¼ cup almond milk or buttermilk
  • 3 tablespoons coconut oil, melted (plus more for cooking)
  • 2 teaspoons pure maple syrup
  • 1 teaspoon vanilla extract
  • Juice of 1 small lemon (optional)
  • 1 ¼ cup gluten-free oats to make oat flour
  • ½ cup gluten-free oats, intact
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1-2 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves


  1. Mix pumpkin puree with eggs in a food processor or electric mixer. Mix in milk, coconut oil, maple syrup, vanilla extract and lemon juice.
  2. Grind the oats in a nutrabullet (milling blade) to make a fine flour. Add the rest of the dry ingredients and spices. Mix well.
  3. Mix the dry ingredients into the wet ingredients until just mixed. Batter should be thicker than regular batter.
  4. Let stand for 5-10 minutes to allow the oats to absorb the moisture.
  5. Heat coconut oil a skillet or cast iron pan. When hot enough drop just under ¼ cup batter onto the skillet for each pancake (if batter is thick smooth with a spatula or spoon).
  6. Cook until batter sets in the middle and carefully flip and cook on the other side. Be careful not to flip the pancakes too soon.
  7. Top with plain greek yogurt and berries and a drizzle of maple syrup.
  8. Enjoy.


Squash or sweet potato puree works as well just make sure there is no added sugar.

Add more oat flour for a thicker batter and more milk for a thinner batter.

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My Story...

I started my first diet when I was 13. The low fat diet I followed was super easy. All you had to do was keep your fat down to 20 grams a day. You could eat cookies and processed junk, as long as the food was low-fat. And guess what? It worked. I lost 10 pounds over the summer, but that is about all I did that summer. I was too hungry and tired to do anything else… I really couldn’t function, and guess what else happened? I gained all the weight back the next year.