Autumn came out of nowhere for us in Ontario this year, and as much as I love the season for boots, scarves, and layering warm fabrics… I’m reluctant to let go of the hot summer swimming season!

Whether you live in a colder climate or not, the warm, sweet spices of pumpkin pie feel like a cozy hug in front of a roaring fireplace any time  of the year.  I was asked to give a whirl at a gluten free pumpkin spice pancake recipe and the cool temperatures this past weekend inspired the perfect opportunity to play around with it!

Boom! Fluffy on the inside with a delicately crispy crust.  These pancakes were incredible.  So incredible that I forgot to snap a picture before slathering my pancakes in peanut butter and toasted walnuts.  #sorrynotsorry

Makes 12 pancakes

Wet ingredients:

  • ½ cup pumpkin puree
  • 2 cups plant milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp raw or coconut sugar

Dry ingredients:

  • ½ cup buckwheat flour
  • 1 cup brown rice flour
  • 2 tbsp arrowroot flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ⅛ xantham gum   optional – gives a nice thicker consistency
  • ½ tsp pumpkin pie spice (or use cinnamon)
  • ¼ tsp ground allspice
  • ¼ tsp ground clove
  • avocado oil, for frying



1. Whisk together all of the wet ingredients in a large glass bowl and set aside.

2. In a separate bowl, whisk together all of the dry ingredients and set aside.

3. Get a large pan heating over medium heat and add about ½ tbsp avocado oil to coat the bottom of the pan.  Preheat your oven to 250F and place a cookie tray or baking tray in the oven so keep cooked pancakes warm while others cook.

4. Use a smaller ladle to scoop evenly sized portions of batter into the hot pan, fitting three or four pancakes into the pan each time.  Let the heat cook through, until you start to see bubbles on top indicating the steaming action cooking the inside of the pancake – about 3 minutes.

5. Use a spatula to check that the underside of your first pancake is perfectly golden brown before flipping all your pancakes.  Let them cook for an additional 2 or 3 minutes on the other side.

6. Transfer your finished pancakes into your warm oven.  Add another ½ tbsp avocado oil to coat the bottom of the hot pan.

7. Repeat steps 4, 5, and 6 until all of the batter has been used.

8. Serve hot topped with nut/seed butters, toasted nuts/seeds, and/or maple syrup!