I’ve been trying to stay away from wheat flour and sugar lately, but when a craving for pancakes hits, it’s hard to say no.

These are the easiest, fluffiest gluten free pancakes I’ve ever made. They’re also super healthy for you, and the perfect balanced breakfast of good fats, protein and complex carbs.

With just a hint of sweetness from a ripe banana, you won’t even miss the syrup. You can also make them ahead and freeze them for a quick breakfast anytime.

I made two versions here; one with pumpkin and the other with pureed beets. They are easily interchangeable.

Let me know which is your favorite.

Gluten Free Pumpkin Pancakes

~Ingredients~

1 ripe banana, mashed
2 eggs
¼ cup pumpkin puree (can substitute beets)
½ cup almond flour
2 tsp baking powder
½ tsp cinnamon
Coconut oil for cooking

~Instructions~

Whisk together the mashed banana, eggs and pumpkin (you can also use a blender on low). Mix in the almond flour, baking powder and cinnamon.

Heat one teaspoon coconut oil in a non-stick pan on med heat. Pour small rounds of batter in the pan and cook for 1-2 minutes on each side, flipping gently with a spatula. Repeat with remaining batter.

Pancakes can be kept warm in the oven until ready to serve. Garnish with fruit and coconut if desired.