Pumpkin Pie Pancakes (gluten & dairy free) 

I am your typical late-20’s-year-old who *looooves* fall – and proud of it! Sweaters are comfy and awesome, fuzzy socks make my day, warm beverages are my jam, and bring on the pumpkin cause yep – I love that too.

Pumpkin is awesome you guys. And before you roll your eyes – let me explain! Even the canned stuff provides a good hit of fiber, lots of vitamin A, and some vitamin C. Both vitamin A and C are important for immunity – and who isn’t trying to ward off illness this time of the year?

For the past few months I have been going buckwild on pancakes Gluten Free Banana Pancakes by The Roasted Root. They are seriously good – almost cakey- more of a dessert than breakfast feel but who wouldn’t want that for breakfast?! So of course I enjoy them in the morning – often.

This recipe was adapted from that one – adding banana to a pancake recipe is a slam dunk, so that’s still in there – but I decided to take the recipe to a different level and spice it up (see what I did there?). But seriously, check out The Roasted Root because her recipes are positively drool worthy!

This recipe is gluten free, dairy free, and can be made vegan if you sub the egg. 

Ingredients 

• 1 ripe banana
• 1/3 cup canned pumpkin purée
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1 tbsp coconut oil (+ 1 tsp for cooking)
• 1/3 cup nut milk
• 2 large pitted dates
• 1 tsp baking powder
• 1.5 cups gluten free quick oats

Directions 

Whipping the batter up in a food processor makes this process super easy – mix all wet ingredients, and then add the dry (spices, baking soda, gf oats).

If you don’t have a food processor, start by mashing the banana, pumpkin purée, eggs and vanilla together. Then add vanilla and coconut oil, followed by the dry ingredients (spices, baking soda, gf oats).

Heat frying pan to medium – once it’s hot melt remaining 1 tsp coconut oil. Spoon out pancake batter to desired size and cook until bubbles form on the top of the pancake, and it lifts and flips easily.

Once browned on both sides top with your fav – I added a little syrup, some warm baked pears, coconut cream, and some unsweetened coconut flakes. You could go all in with the fall theme and add molasses, or perhaps keep it simple with a smidgen of butter. Just do you.

Getting into the habit of making pancakes from scratch reminds me that there is so much versatility and adventure beyond pre-packaged pancake ingredients. I know they are easy to make, but aside from assembling the ingredients these are pretty quick too – and so worth it.

It also allows you to keep out refined sugar (hello medjool dates!), and create something that suits your preferences perfectly. Gluten free is easy to find – so is dairy free – finding them together in certain store-bought items can be a challenge!

That all being said, these were a hit in my house – I hope you guys enjoy these pancakes as much as we did!