Gluten-Free Pumpkin Dutch Pancake is a delicious puffy baked pancake. These heavenly pancakes have a seasoned pumpkin and spice flavor that will have you floating on cloud 9. Believe it or not, the Dutch pancake seems to marry the tenderness of the crepe with the puffiness of a popover. In fact, there is something so dreamy about pumpkin in fall and winter. Consequently, it’s a wonderful treat for fall and winter. At any rate, it is perfect as a pre-holiday celebration for Halloween, Thanksgiving, and Christmas. These warming billowy pancakes will delight your tongue and boost your spirits. Nevertheless, each tasty morsel will have you craving another bite.
Gluten-Free Pumpkin Dutch Pancake:
As a matter of fact, once the weather drops in the USA everything pumpkin comes out. Subsequently, it is as if our fall tastebuds went to sleep for the summer and pokes its head out from its hibernation. In the same way, pumpkin pops out to say no worries about the cold I am here to comfort you and nourish your very soul. Likewise, these baked goods somehow speak to our spirits and uplift them to not be cold or gloomy.
Indeed, the secret to this pancake is a piping hot pan. Therefore, the pan is placed into the oven to become smoking hot and melt the coconut oil. Moreover, as this pancake bakes it puffs up in the center. Once, it is removed from the oven it will start to deflate. To conclude, simply top with powdered sugar, maple syrup, or Homemade Pumpkin Spice Syrup or Refined Sugar-Free Cinnamon Apples.
Such a great breakfast or brunch recipe that bakes in the oven. A 12-inch or bigger pan is preferable. If you are looking for an ovenproof pan check out Amazon.
Gluten-Free Pumpkin Dutch Pancake
Ingredients:
- 2 tbsp coconut oil
- 3/4 cup canned unsweetened coconut milk
- 4 eggs
- 1/4 cup maple syrup
- 1/2 cup cassava flour
- 1 pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/3 cup pumpkin
- 1/3 + 3 tbsp water
- 2 tbsp powdered monk fruit sweetener
Directions:
First, preheat the oven to 425 F. Second, preheat an ovenproof skillet with coconut oil. Finally, once the oil has melted brush the bottom and sides of the pan. Next, with oven mitts return the pan to the oven. Finally, add the remaining ingredients into a high-powered blender.
Finally, blend for 1 minute. Using oven mitts remove the pan from the oven. Next, gently pour the batter into the hot pan.
Lastly, using oven mitts, place the pan back into the oven and bake for 15-20 minutes until puffed and brown. 
Dot with coconut oil and powdered monk fruit. Allow it to cool slightly. Cut, slice, and serve.
Gluten-Free Pumpkin Dutch Pancake
Equipment
Ingredients
- 2 tbsp coconut oil
- 3/4 cup canned unsweetened coconut milk
- 4 whole eggs
- 1/4 cup maple syrup
- 1/2 cup cassava flour
- 1 pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/3 cup pumpkin
- 1/3 + 3 cup + tbsp of water
- 2 tbsp powdered monk fruit sweetener see recipe on my blog
Instructions
- First, preheat the oven to 425 F.
- Second, preheat an ovenproof skillet with the coconut oil.2 tbsp coconut oil
- Finally, once the oil has melted brush the bottom and sides of the pan.
- Next, with oven mitts return the pan to the oven.
- Finally, add in the remaining ingredients into a high powered blender.3/4 cup canned unsweetened coconut milk, 4 whole eggs, 1/4 cup maple syrup, 1/2 cup cassava flour, 1 pinch of salt, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/3 + 3 cup + tbsp of water, 1/3 cup pumpkin
- Blend for 1 minute. Using oven mitts remove the pan from the oven.
- Next, gently pour the pancake batter into the hot pan.
- Lastly, using oven mitts, place the pan back into the oven and bake for 15-20 minutes until puffed and brown.
- Dot with coconut oil and powdered monk fruit.2 tbsp powdered monk fruit sweetener
- Allow it to cool slightly.
- Cut, slice, and serve.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat 19 g | 30 % |
| Saturated Fat 13 g | 67 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 185 mg | 62 % |
| Sodium 126 mg | 5 % |
| Potassium 127 mg | 4 % |
| Total Carbohydrate 20 g | 9 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 12 g | |
| Protein 7 g | 14 % |
| Vitamin A | 6 % |
| Vitamin C | 0 % |
| Calcium | 6 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
This looks divine and so beautiful!!!!
Britt, it is so good. Please let me know if you try it. Have a wonderful day.