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. Experience the ultimate fall breakfast treat with these gluten-free pumpkin pancake bars topped with a scrumptious cinnamon and spice crumble, and a delightful grain-free granola crunch inside. A tasty casserole dish big enough for everyone to eat at the same time. Did I mention that it’s vegan too? It is a huge plus for families with differing diets.
Indulge in the delightful combination of gluten-free pumpkin pancake bars topped with a cinnamon and spice crumble, and grain-free granola for an unexpected crunch. The fall aromas will transport you back to childhood memories of grandma’s meals. Nevertheless, this vegan-friendly breakfast casserole is perfect for sharing with the whole family, allowing everyone to enjoy warm pancakes together. With a rich pumpkin flavor and cozy spices, these bars are a comforting treat best enjoyed with warm maple syrup. Consequently, it is perfect for Thanksgiving brunch or Christmas morning, these bars are a must-try for a memorable meal with loved ones. Irresistible Gluten-Free Pumpkin Pancake Bars with a Crunchy Surprise,
Gluten-Free Pumpkin Pancake Bars:
As the leaves start to change color and the air turns crisp, there’s nothing quite like indulging in the flavors of fall. Nevertheless, imagine sinking your teeth into a delicious gluten-free pumpkin pancake bar, topped with a mouthwatering cinnamon and spice crumble, and a surprising crunch of grain-free granola baked inside. In this blog pose, I’ll show you how to create these irresistible breakfast treats from scratch, perfect for cozy weekends or holiday gatherings with loved ones. So, get ready to experience the ultimate fall breakfast delight with our recipe for Gluten-Free Pumpkin Pancake Bars with a Crunchy Surprise.
The Perfect Fall Breakfast Treat
To create the perfect Gluten-Free Pumpkin Pancake Bars, start by mixing together the gluten-free flour, baking powder, cinnamon, nutmeg, cardamom, ginger and salt in a large bowl. In a separate bowl, whisk together the flax seed and boiling water. Next, whisk together the flaxseed mixtute, milk, and pumpkin puree until well combined. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Most importantly fold in the grain-free granola. Be careful not to overmix the batter, as this can result in tough pancake bars.
Adding the Crunchy Crumble Topping
Next, pour the batter into a greased baking dish and spread it out evenly with a spatula. To add a pumpkin pie crumble surprise to these pumpkin pancake bars, we’ll soon be topping them with a delicious crumble made from almond flour, cassava flour, spices, and melted coconut oil. But first, sprinkle the crumble over the pancake bars and bake until until they are set and slightly golden brown on top. This will ensure that the bars have a light and fluffy texture.
Baking and Serving Tips
For the best results when baking and serving these irresistible gluten-free pumpkin pancake bars, be sure to line your baking pan with parchment paper for easy removal and cleanup. Let the bars cool completely before cutting them into squares to ensure they hold their shape. These pumpkin pancake bars are perfect for potlucks or brunches with family, offering a delightful treat that everyone will love.
Perfect for Potluck or Brunches with family
These pumpkin pancake bars are perfect for potlucks or brunches with family, offering a delightful treat that everyone will love. Whether you’re hosting a casual gathering or a special occasion, these bars are sure to be a hit among your loved ones.
In Summary
In conclusion, these Gluten-Free Pumpkin Pancake Bars with a Crunchy Surprise are the perfect fall breakfast treat that will leave your taste buds begging for more. With a delicious cinnamon and spice crumble topping and a satisfying grain-free granola crunch baked inside, these bars are the ultimate comfort food for any occasion. Whether you’re hosting a potluck or enjoying a cozy weekend brunch, these pancake bars are sure to be a hit with family and friends. So why wait? Whip up a batch and treat yourself to the warm flavors of pumpkin and spices today. Indulge in the irresistible goodness and make every breakfast a memorable one.
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.
Notes For Gluten-Free Pumpkin Pancake Bars:
Autumn’s Gold Grain Free Granola can be found at Costco or Amazon. Subsequently, 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 (0ptional)
- 1/4 cup cassava flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- *1/8 tsp cardamom (optional)
- *1/8 tsp ginger
- 1/4 cup maple sugar
- *1/8 tsp clove (optional)
- 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.