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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
Cook Time 45 minutes
Total Time 53 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

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