The flavor and texture of these gluten and dairy free maple pumpkin spice pancakes remind me of my childhood days, back when I ate gluten full pancakes.

The tantalizing taste requires one fresh ingredient versus a dry spice. Best of all, cinnamon with this fresh ingrediant helps my whole body relax.

These gluten & dairy free maple pumpkin spice pancakes are the perfect way to bring fall flavors into your home.

Decreasing Inflammation With Gluten Free Flours

In my late twenties, I began to suffer from chronic pain. Despite milling grains, gardening, and cooking from scratch, I continued to experience constant pain. Unfortunately 16 years later, my daughter also struggled with chronic pain and hives. I was shocked to learn about induced-rheumatoid arthritis triggered by gluten and milk protein, casein. I was milling the wrong grains.

Do you want to learn more about why food sensitivities cause inflammation? If so, enjoy my blog Affordable Gluten Free Cooking and Baking Tips.

Inflammation can occur anywhere in the body, including the brain and hearing system. Our Six Foods Contributing to Inflammation blog and our FREE Food Elimination Tracker helps you learn about the effects of food upon your body.

Shopping List for Gluten & Dairy Free Maple Pumpkin Spice Pancakes

 

• 1 cup of non-dairy milk

   

  • 1 Cup of almond, coconut, or oat milk
  • OR
  • 1 Cup of creamy milk using a mixture. If not allergic to milk but struggle with digestion, try goat milk with its high protein content. If allergic, can coconut milk is dairy free and creamier than cartoon milk.

• 2 Eggs (yolks separated from whites)

• 3 Tbsp Non-dairy butter

• 1/2 Cup of pumpkin puree

• 3 Tbsp Maple syrup

• 1 tsp Vanilla or maple extract

• 1 Tbsp Fresh ginger (grated or in a bottle)

• 1 & 1/2 tsp Ground cinnamon

• 1/4 tsp Allspice

• 1/2 tsp Nutmeg

• 3/4 cup Oat flour

• 3/4 cup Buckwheat flour

• 1/4 cup Millet flour

• 1 Tbsp Benefiber (optional)

• 1 tsp Baking soda

• 2 tsp Baking powder

• 1 tsp Salt

Step By Step Directions for Gluten & Dairy Free Maple Pumpkin Spice Pancakes

Step 1: Separate Egg Yolks from Egg Whites

You need 2 bowls and 2 eggs. Separate each egg yolk from the egg white.

Towards the end of the recipe, you will beat your egg whites. Beating them too early causes the whipped eggs to become watery. For now, set the bowl of egg whites aside.

Step 2: Choose a Non-Dairy Milk, Measure, and Warm

When I am in a hurry, I use milk straight from the refrigerator. A word of caution, skipping Step 3, warming your milk, prevents your pancakes from rising into those wonderful fluffy pancakes we all love.

Measure out one cup of milk and set aside. Choose store bought or make the milk mixture below.

Milk Sensitive Mixture:

If you like a creamy buttermilk texture, combine one can of coconut milk with one can of goat milk. Stir them together with a fork or use a blender. Then, measure out 1 cup of your creamy coconut/goat milk mixture.

Dairy Free — can coconut milk is wonderfully creamy.

Step 3: Warm the Milk

Warm 1/2 cup of your chosen milk in a pot on the stove using the lowest setting until it is time to add it to the pancake batter.

Step 4: Melt 3 Tablespoons of Non-Dairy Butter

You can melt your butter in the pot of milk, in the microwave, or cast iron.

Step 5: Make Your Maple Pumpkin Spice Pancake Batter

Mix the following ingredients together.

 

Add 2 egg yolks.

Measure out the 1/2 cup of canned or freshly pureed pumpkin. 

 

Pour 1/2 cup of cold or room-temperature milk into the mixing bowl.

Add 3 Tablespoons of maple syrup. So delicious!

Add 1 teaspoon of vanilla or maple extract. I buy my organic vanilla extract in bulk. When my small bottle is empty, I refill it from the large one. The smaller bottle is much easier to handle.

A MUST when cooking with pumpkin.

1 Tbsp of fresh ginger is the secret ingredient

When cooking with pumpkin, the secret ingredient is to use fresh ginger that is freshly grated or from a bottle. You will be amazed by the change of taste in anything pumpkin.

Add 1 Tablespoon of fresh ginger or 2 tsp of ground ginger to your pumpkin spice pancake batter.

Ensure your spices are gluten free. McCormik organic spices are gluten fee. If you are experiencing headaches, inflammation, or overall feeling of fatigue, go read the label on your spices. If unsure they are gluten free, call the manufacturer.

Add 1 & 1/2 teaspoons of cinnamon to your pumpkin spice pancake batter.

Add 1/4 teaspoon of Allspice to your pumpkin spice pancake batter.

Add 1/2 teaspoon of Nutmeg to your pumpkin spice pancake batter.

Step 6: Add Flours to the Pumpkin Spice Pancake Batter

Milling half a cup of oat groats or steel cut oats gives you roughly a cup of flour. In this recipe you need 3/4 cup of oat flour. Thus, mill about a third cup of oat groats or steel cut oats.

Add 3/4 cup of oat flour to your pumpkin spice pancake batter.

Buckwheat is also a large grain. Thus, mill a third cup of buckwheat to make a 3/4 cup of buckwheat flour.

Buckwheat gives your pancakes a most delicious taste. However, our family likes to combine buckwheat with other flours for a lighter texture.

Add 3/4 cup of buckwheat flour to pumpkin spice pancake batter.

Millet is a small grain with a nutty taste. When you mill a 1/4 cup of millet grain, you make about a 1/4 cup of millet flour.

Adddd 1/4 cup millet flour to your pumpkin spice pancake batter.

Add 1 teaspoon of salt.

Once ingredients are in the mixing bowl, mix by hand. Or after you beat the egg whites in a different bowl, you can use the mixture to beat the ingredients together.

While beaters are clean and dry, first beat the egg whites.

Step 6: Beat Your Egg Whites

Pour the egg whites into the mixing bowl and beat at the highest setting until they are white and stiff. This takes a few minutes.

When egg whites look stiff and hold their shape, you can stop beating. Do you see how some of the egg white is stuck to the beater? Now, SET ASIDE the beaten egg whites to use later in the recipe.

Step 7: Mix Pancake Batter

Mix the pancake batter. First, beat batter on low to prevent flour from flying up into the air. Once flour is fully mixed into batter, beat pancake batter on high until it looks moist and blended.

The Secret to Fluffy Pancakes

Most of us know that baking soda and baking powder are activators. However, have you thought about how to activate them in your pancake recipe? 

STEP 8

Add 1 teaspoon of baking soda to the pancake batter. Baking soda has a bitter taste. Never increase the amount of baking soda in your recipe. 

Add 2 teaspoons of baking powder to the pumpkin spice pancake batter. You can use more baking powder in a recipe without changing its taste. 

Mix and then beat the baking soda and baking powder into the pumpkin spice pancake batter.

This is the last time you will beat your pancake batter. Thus, make sure you scrape the sides of the bowl with a spatula fully mixing all the ingredients together.

Step 9: The Secret 

In these next steps, I show you the amazing change in your pancake batter. Pour warm milk out of the pot into the pancake batter. Then, turn the mixer on low or handmix. Caution: only low!

Do you see the bubbles? Now, add melted butter and mix again on low or handmix.

Step 10: Remove Mixing Bowl

Tip: While adding the egg whites, do not over-mix! Remove your mixing bowl from the mixer stand. Now, add your beaten egg whites to the pancake batter. Gently fold them into the pancake batter leaving small clumps of egg whites in the batter.

Do you see the bubbles and change in color? The beaten egg whites are continuing to expand the pumpkin spice pancake batter!

Step 9: Cook

Cook the gluten and dairy free pumpkin spice pancakes in a cast-iron skillet or nonstick skillet on the stovetop with a dollop of butter melted in the pan over medium-low heat. If you are using an electric skillet, preheat it to 350 degrees.

When you flip maple pumpkin spice pancakes over, cook them for only another minute. They were almost cooked when you flipped them over.

My daughter shows you how to cook a pumpkin, which is a great way to save money. Once cooked and cool, scope it out, measure, and store in a freezer bag or container. This year’s large pumpkin gave me enough pumpkin pulp for several gluten and dairy free maple pumpkin spice pies, our delicious holiday gluten and dairy free pumpkin bread, and maple pumpkin spice pancakes.

To keep my blood sugar stable, I always enjoy a well-rounded meal of eggs and sausage with pumpkin spice pancakes topped with cool whip and maple syrup.

Topping Ideas

These pumpkin spice pancakes are delicious topped with maple syrup. The taste is the definition of fall. If you love to dress up your pancakes for a big breakfast on the weekend, then try serving it with TruWhip Whipped Topping, apple butter, cooked cinnamon apples, or even a maple pecan topping.