These gluten-free banana and pumpkin pancakes are a delicious, nutritious option perfect for those seeking an oil-free, added-sugar-free, and gluten-free alternative. This recipe combines the soft, slightly sweet flavor of ripe banana with the creamy texture of pumpkin (squash), creating a comforting breakfast or snack.

The batter, which doesn’t require traditional flours, is made with gluten-free oat flour, quinoa flour, amaranth, or almond flour, resulting in a fluffy yet firm pancake. The banana adds natural sweetness, while the pumpkin contributes a delicate flavor and vibrant color, making these pancakes look irresistible. Plus, pumpkin is rich in fiber, vitamins, and antioxidants, making them a healthy way to start the day.

These pancakes are easy to prepare, require only a few ingredients, and cook quickly. You can top them with fresh fruit, maple syrup, almond butter, or any other toppings of your choice. They’re also perfect for those with food intolerances or anyone following a vegan and gluten-free diet. A delicious and energizing option to enjoy without worries!

Ingredients

• ​​​​​2 mashed bananas  
• 1/2 cup of pumpkin puree  
• 1/2 cup of plant-based milk  
• 1 teaspoon ground cinnamon  
• 1 teaspoon vanilla
• A pinch of salt  
• 1 cup almond flour or coconut flour  
• 1 cup gluten-free flour (can be a premade blend or quinoa, oats, corn, amaranth flour, etc.) 
• 1 teaspoon baking powder

Preparation

​​​​​1. First, mix the wet ingredients – the mashed banana, pumpkin puree, and plant-based milk.  
2. Add the cinnamon and vanilla and mix well.  
3. Add the dry ingredients – the flours, salt, and baking powder.  
4. Gently mix until the batter is smooth and homogeneous.  
5. In a well-heated, lightly greased skillet, pour the batter using a ladle.  
6. Cook the pancakes until golden brown, about 2 minutes on each side.