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You are here: Home / Breakfast / Gluten-Free Pumpkin Pancake Bars

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Gluten-Free Pumpkin Pancake Bars

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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? It is a huge plus for families with differing diets.Up Close piece of Gluten-Free Pumpkin Pancake Bar on a plate with one behind it. Cinnamon sticks and candles in the background.

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.Pumpkin Pie Spice Crumble for Pumpkin Pancake Bars

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.Gluten-Free Pumpkin Pancake Bars dry ingredients 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.Gluten-Free Pumpkin Pancake Bars adding pumpkin and liquid Stir together until fully combined. Next, fold in the granola. Adding in the and granolaRemove the crumble from the fridge, break it up, and sprinkle it on top of the pancakes. Topped with the crumbleFinally, place the casserole into the oven to bake for 25-35 minutes. Lastly, test with a toothpick and remove when ready.A pancake bar on a small plate with a bite on a fork. Decorated with coconut whipped cream, a sage leaf, rosemary and lingonberries.

A close up shot of the Pumpkin Pancake Bars with a few lingonberries, mint leaf, and candied pumpkin seeds.
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5 from 1 vote

Gluten-Free Pumpkin Pancake Bars

Gluten-Free Pumpkin Pancake Bars Recipe vegan recipe made with pumpkin pie spices and grain-free granola for crunch allowing everyone to eat.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Brunch Recipe, Easy Oven Pumpkin Pancake Bars, Gluten Free Oven Pancake Bars, Gluten Free Pumpkin Bars Easy, Gluten-Free Pumpkin Pancake Bars, Gluten-Free Pumpkin Pancake Bars Recipe, Gluten-Free Pumpkin Recipe, Oven Pancake Bars, Pumpkin Bars Easy, Pumpkin Recipe
Prep Time 8 minutes minutes
Cook Time 45 minutes minutes
Total Time 53 minutes minutes
Servings 15 servings
Calories 111kcal
Author LaRena Fry

Equipment

Casserole Dish 9 x13-inch
" class="wprm-recipe-equipment-link" target="_blank">Measuring Spoonscups
Serving Pitcher for Syrup
Serving Platters

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

Serving: 15g | Calories: 111kcal | Carbohydrates: 9g | Protein: 2g
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Top: A piece of gluten-free Pumpkin Pancake Bar on a plate with a bite on a fork. Bottom: plates of the bars with a platter of bars behind it.

 

 

 

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Comments

  1. Amanda says

    October 14, 2021 at 1:01 pm

    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

    • LaRena’s Corner says

      October 15, 2021 at 9:22 am

      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.

5 from 1 vote (1 rating without comment)

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©© [LaRena Fry] and [LaRena’s Corner], [ 2018-2025]. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [LaRena Fry] and [LaRena’s Corner] with appropriate and specific direction to the original content.

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This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT © 2018-2025 LaRena’s Corner ©©  Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [LaRena Fry] and [LaRena’s Corner] with appropriate and specific direction to the original content.

 

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