Every fall our family all looks forward to all things pumpkin…especially pumpkin pancakes!! Having 4 of us in our family diagnosed with celiac disease this year the pumpkin pancakes have to be a little bit different this time around. One of the first few posts I shared on the blog were my Pumpkin Pancakes with Homemade Syrup. If you are able I still totally recommend those, and the Homemade syrup with them is amazing!! If you are like me and have had to make a few diet changes you should totally give these gluten free ones a try! I also avoid dairy most the time so I didn’t make these with the homemade syrup but you totally still can! 
Gluten Free Pumpkin Pancakes
I always love shortcuts in the kitchen and even before celiac disease we would often buy Kodiak Cakes pancake mix when I needed to be quick and not make them from scratch. Once diagnosed, I found that Kodiak Cakes make a gluten free version and we were all amazed how similar they taste to the regular ones. So when making these pumpkin pancakes I had the idea to just doctor up the Kodak Cakes! So nice and easy!!
DIRECTIONS:
In a large bowl add the Kodiak Cakes Gluten Free Flapjack and Baking Mix. Add the milk, or Almond milk if you want to keep it dairy free, and mix. 
Add in the pumpkin puree.
Mix together and add in cinnamon and ginger. Mix well! 
Heat a griddle pan on the stove, I usually have it between medium and medium low or it gets too hot, and baste with coconut oil. 
Ladle the pancake mix onto the griddle and cook pancakes until bubbly and slightly browed on the bottom then flip. 
I re-baste the pan with the coconut oil between every round of pancakes. 
Serve warm with organic pure maple syrup and enjoy those yummy flavors of fall!! 
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Here is your printable recipe!
XOXO
JEN
- 2 cups gluten free Kodiak Cakes Flapjack and Baking Mix
- 2 cups milk or Almond Milk
- ½ cup canned pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- coconut oil for cooking
- pure organic maple syrup for serving
- In a large bowl add the Kodiak Cakes Gluten Free Flapjack and Baking Mix. Add the milk, or Almond milk if you want to keep it dairy free, and mix.
- Add in the pumpkin puree.
- Mix together and add in cinnamon and ginger. Mix well!
- Heat a griddle pan on the stove, I usually have it between medium and medium low or it gets too hot, and baste with coconut oil.
- Ladle the pancake mix onto the griddle and cook pancakes until bubbly and slightly browed on the bottom, then flip.
- Re-baste the pan with the coconut oil between every round of pancakes.
- Serve warm with organic pure maple syrup and enjoy those yummy flavors of fall!!
Your pumpkin gluten free pancakes look wonderful and I love the black and white checkered theme!
Thank you so much!!
Jen these look delicious! My two sons and I are allergic to dairy and gluten so I am always looking for new products to try. Does the mix have eggs in it? Two of us have chicken egg allergies so I cook with duck eggs. If the mix has eggs all of us can’t eat the pancakes, but I might still try to make them for my youngest son since he can eat chicken eggs in moderation.
Thanks for sharing!
Thank you Amber! Yes, the mix does have eggs in them. Sorry, I know how hard food allergies and sensitivities can be. 🙂
I really need to remember to buy Kodiak Cakes mix next time I am in the “big city” as I can’t find it in our small town. Your recipe looks delicious and I pinned it for when I do buy the mix!
Thank you! Try Amazon…I have purchased it there in the past! 🙂