Gluten Free Pumpkin Pecan Pancakes
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Cook time: 
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Serves: 7-8
These Gluten Free Pumpkin Pecan Pancakes are so light and fluffy and will melt in your mouth.
  • 1¼ cup oat flour
  • 1 large egg
  • ½ cup canned pumpkin
  • 1 cup milk (use almond or coconut milk for dairy free)
  • 1 teaspoon vanilla extract
  • 2 teapsoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • ½ cup toasted pecans, chopped, for serving
  • Butter or coconut oil for lightly greasing pan
  1. Heat a frying pan over medium low heat and grease it lightly with butter or coconut oil.
  2. Combine all of the ingredients for the pancake batter in a large bowl and mix well.
  3. Using a ¼ cup measuring cup, fill it with batter, then pour the batter into the pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake.
  4. Cook the pancakes for 2 minutes on each side. Serve warm with a drizzle of maple syrup.
Recipe by Southern Beauty Guide at