More fantastic Fall pumpkin recipes

I am really enjoying pumpkin this Fall, and as it is so good for you, you should enjoy more of them too!  they are a perfect food, slightly sweet, rich, full of vitamins and minerals, really a super food, in a lovely orange shell, oh and they store really well too, awesome!!

I have been really trying hard to limit my food choices in the morning and at lunch, since this seems to be when my resistance is the lowest, but I crave sweet, rich foods on these cooler Fall days too, what to do, what to do?  Well, my newest pumpkin recipe fits the bill, both rich, moist ans slightly sweet, but very filling and will keep you going for a while, so here they are my GF pumpkin pancakes.

GF Pumpkin Spice Pancakes

1/2 c brown rice flour

1/2 c quinoa flour

1/2 c tapioca flour

1 Tbsp baking powder

1 1/2 tsp baking soda

3 Tbsp brown sugar

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground clove

1 tsp ground cinnamon

2/3 c pumpkin(canned is fine, but not pie filling mix)

1 c buttermilk

2 Tbsp milk

1 egg

2 Tbsp vegetable oil


Blend all of the dry ingredients together, through the cinnamon, blend well and set aside.  In a smaller bowl whip the pumpkin, egg, buttermilk, milk and oil and pour into the dry mix.  Gently mix together until well mixed, but still lumpy, do not over mix.  Allow to sit and rest for 10 minutes, while this is resting warm a pan and spray lightly with oil.

Cook for approximately 5-6 minutes, until the batter is set and bubbly, then gently flip.  the pumpkin in the batter makes the pancakes more tender, so be gentle when moving and flipping them, they may need a little more cooking time as well.

We enjoyed our pancakes with a bit of butter and syrup, but also great with cinnamon sugar and my pear syrup too, enjoy!

These recipes have been shared at Allergy Free Wednesday too, go see what other exciting Fall goodies they have!

My new have breakfast is a refrigerator oat recipe I concocted one day, it is ahhh-mazing!

Pumpkin-Pie Oats, in a Jar

3/4 c milk

1/3 c pumpkin(canned is fine)

1/2 tsp pumpkin pie spice

1/2 Tbsp brown sugar

2/3 c whole oats

Blend first 4 ingredients together in a pint canning jar, then put in oats.  Shake jar well and place jar in fridge, in the morning remove and enjoy.  This is also good topped with a small handful of nuts, just like a healthy pumpkin pie, in the morning:-)




5 comments for “More fantastic Fall pumpkin recipes

  1. 1 November, 2012 at 1:11 am

    totally love overnight oats! I haven’t had any in a while – I might be overdue for some 🙂

    I saw this on Allergy Free Weds – if you’re interested, I also shared my recipes on there: my banana bread muffins and mocha banana protein soft serve. Have a great evening 🙂

  2. 1 November, 2012 at 3:52 pm

    Great recipes! I like the second one . . . but oats don’t do well with me 🙁

  3. 1 November, 2012 at 3:53 pm

    Plus, I’m hungry right now 🙂

  4. 1 November, 2012 at 4:32 pm

    My boys would LOVE this! We love pumpkin!! I’d love to have you link this up at our Gluten Free Fridays recipe link up over at It actually will go live tonight at 7:05 pm eastern! We are having a giveaway this week from Domata Gluten Free Products! Hope that you can join us, I’d love for you to share some of your awesome goodies!!

  5. 7 November, 2012 at 3:04 pm

    YUM< I can't get enough of pumpkin!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 We had 101 awesome recipes! What a great resource we are creating!! Cindy from

    The winner of the Domata prize pack will be announced Thursday at the party!

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