Gluten Free Halloween Pancakes

Gluten Free Pumpkin Pancakes with Cinnamon Syrup Recipe

Trick or treat?

Why does it have to be one or the other? Me, I want it all and this gluten free pumpkin pancakes with cinnamon syrup recipe is a definite treat with a few tricks thrown in.

What better treat than light and luscious pancakes that have all the flavor of pumpkin pie? And as for the tricks, they are not only gluten free but refined sugar free and have a secret addition of fiber and Omega 3 oils from flaxseed meal.

Since the kids (and let’s be honest, the adults too) will probably be in sugar-overload later in the day, head off sugar shock by making your own syrup by heating some Wholesome! Organic Raw Blue Agave nectar with cinnamon.

Why wait until Halloween night to start the festivities? Kick the day off with a little fun by adding some orange food coloring to the pancakes and black food coloring to the syrup. Top your orange pancakes with some creepy, inky black syrup and a spider or two. Gross! And yummy! Be warned though – the syrup will turn the inside of your mouth black for a little while. Gross! And cool!

You want to cook these pancakes on a lower heat and for a bit longer than regular pancakes to ensure the eggs are cooked through. These pancakes are delicate so don’t make them too big or they might break – 1/4 – 1/3 cup of batter will do the trick.

For an extra creepy treat you can let the syrup boil for a minute or two and then sort of pipe in on the pancakes after it cools in spider webs or Jack O’Lantern faces.

I hope your Halloween is filled with lots of treats and fun little tricks!

gluten free recipes pumpkin pancakes with cinnamon syrup

5 from 2 votes
Gluten Free Halloween Pancakes
Print Recipe

Gluten Free Pumpkin Pancakes with Cinnamon Syrup Recipe

Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 90kcal
Author: Carol Kicinski

Ingredients

Pumpkin Pancakes

  • 4 large eggs – separated
  • 1 (15 ounce) can pure pumpkin (not pumpkin pie filling)
  • ¼ cup flax seed meal
  • 1 tablespoon corn or tapioca starch
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon kosher or fine sea salt
  • 2 teaspoons orange food coloring (optional)

Cinnamon Syrup

  • ½ cup agave nectar
  • 1 teaspoon ground cinnamon
  • Pinch of kosher or fine sea salt
  • ½ teaspoon black food coloring (optional)

Instructions

Pumpkin Pancakes

  • Place the egg whites in one mixing bowl and the yolks in another. To the bowl with the yolks add the remaining pancake ingredients. Beat the whites with a handheld mixer until stiff peaks form. Beat the yolk/pumpkin mixture until well combined. Take a large scoop of the egg whites and stir them into the yolk/pumpkin mixture. Fold the remaining whites into the mixture until no longer streaky.
  • Heat a skillet or griddle over low to medium-low heat. Spray with gluten-free, non-stick cooking spray. Ladle about 1/4 to 1/3 of a cup of batter for each pancake. Cook for 7 - 8 minutes or until the pancakes start to look dry around the edges. Flip and cook for another 5 minutes or until the pancakes feel firm to the touch. Keep warm in a low oven while cooking the rest of the pancakes.

Cinnamon Syrup

  • Combine the syrup ingredients in a small, heavy bottom saucepan and heat just until bubbles start to form around the edges of the pan. Do not boil.

Nutrition

Nutrition Facts
Gluten Free Pumpkin Pancakes with Cinnamon Syrup Recipe
Amount Per Serving
Calories 90 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 55mg18%
Sodium 77mg3%
Potassium 120mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 5594IU112%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cinnamon Dairy Free Gluten-Free Gluten-Free Recipes Halloween Pancakes Pumpkin Recipe Syrup
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  1. October 28, 2011

    Wow! These are too cute. Sorry I don’t have any grandkids yet to serve them to. These must be super light, almost liked a grilled souffle since they don’t really have any flour except the flax meal. Sounds yummy! Thanks, Nancy

    1. October 28, 2011

      Yes, they are very light – almost souffle like.

  2. October 28, 2011

    Wow, Carol! Aren’t these spooktacular and delicious? Love them. Cinnamon syrup is brilliant. :-)

    xo,
    Shirley

    1. October 31, 2011

      Thanks Shirley! Love you new word – spooktacular! xo,c

  3. October 28, 2011

    I love pumpkin pancakes:) Maye I have to give these a try:) :)

    1. October 31, 2011

      Yes, maybe :)

  4. October 28, 2011

    Gorgeous and love that they’re dairy-free, grain-free, and sugar-free too. Wish I could come to your house for Halloween breakfast. :)

    1. October 31, 2011

      I wish you could too :)

  5. October 28, 2011

    these look fantastic! wish they were egg free too!

    1. October 31, 2011

      That’s the next step, I am sure I could come up with something similar that uses more flax and no eggs but they would not be so light.

  6. October 28, 2011

    It never crossed my mind to make pumpkin pancakes. I’m always looking at ways to use pumpkin purée. Like the presentation.

    1. October 31, 2011

      Seems I have been putting pumpkin into everything these days :) Thank you so much!

  7. I love the idea (and the adorable presentation) of this recipe. They have to be so light with all of those beaten whites and no grains. I will totally make these this weekend. I have lots of ideas planned with these pumpkins I am baking!! And the cinnamon syrup is brilliant!!
    xo

    1. October 31, 2011

      Thanks Kim – I am sure they would be even better with pumkin puree from your freshly roasted pumkins. Happy Halloween!

  8. Lisa
    October 29, 2011

    Really nice flavor! You do have to be a bit patient with these as they take a long time to cook on low heat in order for them to not be wet inside. Thank you for the recipe!

    1. October 31, 2011

      You are so right Lisa – cook them longer and slower than normal pancakes and you will be rewarded :)

  9. October 29, 2011

    How cute!

    1. October 31, 2011

      Thanks Rogene!

  10. October 30, 2011

    I could eat a whole plateful of these right now, yumm!

    1. October 31, 2011

      They are so light I literally did eat a whole plateful :)

  11. Pingback: Weekly Gluten-Free Roundup – October 30, 2011 « Celiac Kitchen Witch

  12. Summer Elizabeth
    November 23, 2011

    They’re cooking right now! And starting to smell really good, and since I’m in a bit of a sweet tooth mood I did add 2 tbl spoons of sugar

  13. December 4, 2011

    A kid’s idea of a balanced diet is a hamburger in each hand.

  14. Pingback: Gluten Free Pumpkin Pancakes With Cinnamon Syrup Recipe | Recipes

  15. Shereen
    September 25, 2012

    These were very tasty. I made half of a batch for my toddler and I, just incase they didn’t turn out. No worries there, they were delicious! They taste like pumpkin pie. They were a little wet inside but I think that’s because I cooked them a little too fast, note to self for the next time I make them :).

    1. Carol Kicinski
      September 25, 2012

      Thanks Shereen, yes you have to be a little patient with them and cook slowly so that the insides have a chance to cook through. Glad you liked them!

  16. October 8, 2012

    Awesome presentation! So fun! So you don’t use any flour? Almond or coconut flour? Just the flaxseed… Will have to try. I make my gluten-free pumpkin pancakes with almond flour.

    1. Carol Kicinski
      October 9, 2012

      Hi Dorina – no flour just the flaxseed, the eggs do most of the work! Enjoy!

  17. Pingback: Weekly Gluten-Free Menu Plan -- Pumpkin

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