No Refined Sugar Gluten Free Pumpkin Pancakes - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/no-refined-sugar-gluten-free-pumpkin-pancakes

Posted On: 21st October 2025

If you are wondering what to use your left over pumpkin on this Halloween, how about some gluten free pumpkin pancakes. The pumpkin gives these pancakes a very lightly sweet flavour which can be enhanced while an autumnal maple syrup drizzle. Being made without sugar, they are also great for toddlers to get some hidden vegetables in. Perfect for any Coeliacs breakfast this autumn.

No Refined Sugar Gluten Free Pumpkin Pancakes

This recipe is...

Low Calorie, Low Fat, Low Sugar, Healthier Option, Vegetarian

Ingredients

180g pumpkin puree
2 eggs
1tsp mixed spice
175g gluten free plain flour

Preparation Time: 15 Mins
Cooking Time: 40 Mins

This recipe contains

Egg

Method

1. To prepare for making the gluten free pancakes, you first need pumpkin puree, the easy choice is to buy it in a can from your local world foods aisle in a supermarket, however, if it is pumpkin season, you can make it yourself. To make yourself, peel, remove the insides and chop up your pumpkin flesh, I used about 1/4 of a small pumpkin. Place on a baking tray and roast for about 30-40 mins until starting to brown and softened, then blend up with a stick blender or in a food processor then let it go cold.

2. Place your pumpkin puree in a large bowl and crack in both the eggs then add the mixed spice and gluten free plain flour. Beat together well until all combined and you get a thick batter.

3. Heat a medium frying pan and add a touch of oil or Frylight. Once hot, dollop about 2tbsp of the mix into make a pancake, you should be able to get 2 or 3 in a pan at once. Cook for about 1 minute then flip over and cook for another minute.

4. Repeat until all the gluten free pancake mix is used up.

5. They will be very slightly naturally sweetened from the pumpkin, however if you want them a little sweeter, serve with a drizzle of maple syrup or honey. These also freeze well too.

This recipe makes 4 servings (12 pancakes)
Nutritional info per serving

Calories	Carbs	Fibre	Fat	Sugar	Protein
215	39g	1g	4g	1g	6g