Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes

7 pancakes
Prep45 minutes


  • ¼ cup chopped dates
  • 2 extra large eggs
  • ½ cup coconut or almond milk
  • 1 cup pumpkin puré
  • ½ teaspoon ground cinnamon, plus a pinch to garnish
  • 1 teaspoon vanilla extract (optional)
  • ¼ cup rice flour
  • ¼ cup buckwheat flour
  • 3 ½ teaspoons coconut oil
  • 1 sliced banana (optional)
  • Maple syrup or honey (optional)


  1. Place the dates, eggs, milk, pumpkin, cinnamon, and vanilla in a blender. Blend until you have a smooth cream and no pieces of date are left. Transfer to a bowl. Add the flours and use a whisk or fork to beat them until they are completely incorporated and you’re left with a thick cream.
  2. Put ½ teaspoon coconut oil in a non-stick frying pan over medium heat.
  3. When the coconut oil is very hot, pour ¼ cup of the pancake mix into the middle of the pan. Cook for about 3 minutes and then turn carefully, using a flat spatula. Cook for 1 or 2 extra minutes on the other side.
  4. Transfer the pancake to a plate and carefully clean the oil from the pan with a folded paper towel.
  5. Add more coconut oil, and repeat, until all the dough is used.
  6. Garnish with banana slices sprinkled with a little cinnamon, and drizzle with some maple syrup.
  7. If you want you can also serve these pancakes with a dollop of coconut yogurt on top, with berries, or with any other kind of fruit.
Pancakes HIpLatina

Photo Credit Morena Escardo

I’m always talking about healthy foods, but that doesn’t mean I don’t like or crave the same foods everyone else does. Pancakes, for example, are one of my favorite things to eat. My mother used to make them from scratch several times a week when we were kids, and my brother and I would eat these fluffy, syrup-drenched cakes sitting at the kitchen table or in our rooms on a tray if we were running late for school. Such delicious memories.

Fast forward to the year after I finished college, when I was living in New York with two friends. We were all interning at different companies and going out a lot in our free time, so cooking was not at the top of our priority list at this point in our lives. We ordered take-out almost every night, and once we discovered that the diner across the street from us had chocolate chip pancakes, that became a weekly ritual. So good!

Now that I’ve become more conscious about everything I put in my mouth and how it makes me feel, I don’t eat traditional pancakes nearly as often as I used to. In fact I don’t really eat them at all. But that doesn’t stop me from eating pancakes every once in a while, made with gluten-free flours, dairy-free milks, and using only the most wholesome sweeteners possible (if they’re sweetened at all).

This is why I got so excited when my friend Ale Crovetto, gluten-free expert and entrepreneur, posted a video of her pumpkin pancakes recipe on Facebook. Ale gives all kinds of workshops in Peru about living a gluten-free lifestyle (her daughter has celiac disease), and she sells the most exquisite gluten-free breads, cakes, cookies, and more. I knew if it was her recipe, it had to be super tasty, so I had to try it!

As always, I made a few changes to her original recipe. For example, I used dates instead of coconut sugar, and coconut milk instead of almond milk. I also used half of the rice flour, and replaced the other half with buckwheat flour to use more whole grains, and for convenience I used store bought pumpkin puré. You can follow my changes, or try this her way. Either way, I hope you enjoy them!




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