Gluten-Free Pumpkin Pancake Bars are topped with a cinnamon and spice crumble and grain-free granola folded into the batter for texture and crunch. Once the pancakes start baking the fall aromas start wafting from your kitchen. Indeed, the aromas will have you reflecting on your childhood and your grandmother’s meals. Hence, this breakfast is sure to be a hit. A tasty casserole dish enough for everyone to eat at the same time. Did I mention that it’s vegan too? A huge plus for families with differing diets.
Gluten-Free Pumpkin Pancake Bars:
Consequently, this recipe allows everyone to eat warm pancakes at the same time. Not to mention, that mom gets to sit down and eat with her family while also enjoying breakfast with them. Needless to say, my greatest desire is always to spend more time with my family. Indeed, it is also great for large families or to bring to a Potluck to share.
Nevertheless, there is something so cozy and comforting about these bars with huge pumpkin flavor and pumpkin pie spices. Without a doubt, the flavor will knock your socks off. Conversely, they should be eaten while still slightly warm and topped with warm maple syrup dripping from the sides. In all honesty, each and every crunchy bite will have you daydreaming of when you can eat them again.
Undoubtedly, it would make a wonderful Thanksgiving brunch recipe or Christmas morning. In conclusion, I hope that you are able to spend more time with your family and friends.
Notes For Gluten-Free Pumpkin Pancake Bars:
Autumn’s Gold Grain Free Granola can be found at Costco or Amazon. I decorated it with a little coconut whipped cream, a small sprig of rosemary, a sage leaf, lingonberries, and Candied Cinnamon Pumpkin Seeds.
Gluten-Free Pumpkin Pancake Bars:
Pumpkin Pie Crumb Topping Ingredients:
- 1/4 cup almond flour
- *1/8 tsp allspice
- 1/4 cup cassava flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- *1/8 tsp cardamom
- *1/8 tsp ginger
- 1/4 cup maple sugar
- *1/8 tsp clove
- 1/4 cup melted coconut oil
Directions:
First, preheat the oven to 375 F. Second, line a casserole dish 9 x13 with parchment paper. Oil the bottom of the parchment paper so that it easily comes from the pancake bars. Third, stir all of the flour’s and spices together until combined. Next, melt the coconut oil in the microwave for approximately 30 seconds. Lastly, pour the coconut oil into the flour mixture and stir until it is all combined and crumbs are made. Place the mixture into the fridge while you make the pancake batter.
Gluten-Free Pumpkin Pancake Bars Ingredients:
- 1 cup almond flour
- 1 cup cassava flour
- 2 tsp aluminum-free baking powder
- 1 tsp baking soda
- 4 tbsp monk fruit sweetener
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- *1/2 tsp cardamom
- 1 can of unsweetened coconut milk + almond milk to equal 2 cups
- 6 tbsp water
- 2 tbsp flaxseed meal
- 1 (15 oz.) can of Pumpkin Puree
- 1 1/2 cups of grain-free granola
Pumpkin Pancake Directions:
First, combine the almond flour, cassava flour, baking powder, baking soda, and monkfruit sweetener, and spices until thoroughly combined.
Second, in a separate bowl combine the flaxseed meal with the boiling water and allow to sit for 5 minutes. Third, whisk together the milk and flaxseed mixture. Add the pumpkin puree and milk mixture to the flour mixture.
Stir together until fully combined. Next, fold in the granola. 
Remove the crumble from the fridge, break it up, and sprinkle it on top of the pancakes. 
Finally, place the casserole into the oven to bake for 25-35 minutes. Lastly, test with a toothpick and remove when ready.
Gluten-Free Pumpkin Pancake Bars
Equipment
Ingredients
Pumpkin Pie Spice Crumb Topping * optional
- 1/4 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/8 tsp allspice
- 1/4 cup cassava flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- * 1/8 tsp cardamom
- 1/4 cup maple sugar
- 81/8 tsp ginger
- *1/8 tsp clove
- 1/4 cup coconut oil
Pumpkin Pancake Bars
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 cup cassava flour
- 2 tsp aluminum-free baking powder
- 1 tsp baking soda
- 4 tbsp monk fruit sweetener
- 2 tsp cinnamon
- 1 tsp nutmeg
- *1/2 tsp cardamom
- 2 cups unsweetened coconut milk + almond milk to equal 2 cups
- 6 tbsp boiling water
- 2 tbsp flaxseed
- 15 oz. canned Pumpkin Puree
- 1 1/2 cups Grain-Free Granola
Instructions
Pumpkin Pie Spice Crumble
- First, preheat the oven to 375 F.
- Second, line a casserole dish 9 x13 with parchment paper.
- Oil the bottom of the parchment paper so that it easily comes from the pancake bars.
- Third, stir all of the ingredients together until combined except for the coconut oil.1/4 cup almond flour, 1/8 tsp allspice, 1/4 cup cassava flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, * 1/8 tsp cardamom, 1/4 cup maple sugar, 81/8 tsp ginger, *1/8 tsp clove
- Next, melt the coconut oil in the microwave for approximately 30 seconds.1/4 cup coconut oil
- Lastly, pour the coconut oil into the flour mixture and stir until it is all combined and crumbs are made.
- Place the mixture into the fridge while you make the pancake batter.
Pumpkin Pancake Bars
- First, combine the almond flour, cassava flour, baking powder, baking soda, and monkfruit sweetener, and spices until thoroughly combined.1 cup almond flour, 1 cup cassava flour, 2 tsp aluminum-free baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1 tsp nutmeg, *1/2 tsp cardamom, 4 tbsp monk fruit sweetener
- Second, in a separate bowl combine the flaxseed meal with the boiling water and allow to sit for 5 minutes.6 tbsp boiling water, 2 tbsp flaxseed
- Third, whisk together the milk and flaxseed mixture.
- Add the pumpkin puree and milk mixture to the flour mixture.2 cups unsweetened coconut milk + almond milk to equal 2 cups, 15 oz. canned Pumpkin Puree
- Stir together until fully combined.
- Next, fold in the granola.1 1/2 cups Grain-Free Granola
- Remove crumble from the fridge, break it up, and sprinkle on top of the pancakes.
- Finally, place the casserole into the oven to bake for 45- 55 minutes.
- Lastly, test with a toothpick and remove when ready.
Notes
| Nutrition Facts | |
|---|---|
| Servings 15.0 | |
| Amount Per Serving | |
| calories 111 | |
| % Daily Value * | |
| Total Fat 8 g | 12 % |
| Saturated Fat 4 g | 19 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 187 mg | 8 % |
| Potassium 49 mg | 1 % |
| Total Carbohydrate 9 g | 3 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 6 g | |
| Protein 2 g | 4 % |
| Vitamin A | 59 % |
| Vitamin C | 1 % |
| Calcium | 8 % |
| Iron | 2 % |
| * 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
I’ve been excited to see this recipe and can’t wait to try it out. You website is full of deliciousness and I LOVE the fact that you have the nutritional information available too. Thanks so much for sharing
Amanda, I hope you love them as much as I do. If you do try them, please come back and rate the recipe. Let me know what you think of them. Have a marvelous weekend.