Gluten-Free Pumpkin Spice Pancakes {Egg & Dairy Free, too!}

GF Pumpkin Spice Pancakes {Egg and Dairy Free, Too!}

Guest Post by Erin of The Humbled Homemaker

Using a WonderMill has truly been a life-changing experience for me and my family. This is the last recipe I am writing for the Grain Mill Wagon blog, but I can assure you that I will be probably continue to mention the WonderMill in my recipes again and again–because I’ve been so pleased with how I’ve gone from relying on pre-mixed, packaged gluten-free flours to be able to buy the whole grains and making my own–at a much lower cost.

The taste difference has been striking as well. When I posted this recipe to my Facebook page, I had someone comment that they had tried and didn’t like garbanzo bean flour. I was surprised since it was the best gluten-free cake I had ever tried. The only difference I can decipher is that the bean flour I use is freshly ground.

But I think this final recipe is my favorite.

pancake ingredients

I had never even heard of millet a few months ago–much less baked with it. But when I realized I could get whole grain millet for a good price at, I excitedly purchased it to try grinding into flour in my WonderMill.

I found this recipe but decided I wanted to spice it up a little bit–literally. And when I realized I had some canned pumpkin in the pantry, I knew that would be the perfect addition as well–and would give my girls some veggies with their breakfast.

Without further ado, here’s my recipe for these delicious gluten-free pumpkin spice pancakes–that happen to be egg and dairy free as well!

dry ingredients


pancakes cooking

Gluten-Free Pumpkin Spice Pancakes {Egg & Dairy Free, Too!}


  • 1 cup freshly-milled oat flour
  • 2 cups freshly-milled millet flour
  • 1/2 cup potato starch
  • 1 tsp. xanthan gum
  • 3 tsp. aluminum-free baking powder
  • 1 tsp. sea salt
  • 1/2 cup organic sugar (or other granulated sweetener)
  • 4 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 4 cups vanilla (or original) almond milk (OR milk of choice)
  • 1 can pumpkin puree
  • 4 Tbsp. melted coconut oil
  • *optional: 1-2 tsp. vanilla extract (especially if not using vanilla milk)


Whisk together all dry ingredients. Add in wet ingredients and mix on medium with a hand mixture–until mixture resembles cake batter and is not lumpy. Cook pancakes on well-oiled hot skillet in 1/3 cup portions.

Top with butter and pure maple syrup.

Makes 2 dozen pancakes!

finished pancakes

Do you have a favorite pancake recipe?




About The Humbled Homemaker

Erin is a Jesus-loving, cloth diapering, natural birthing, real-food eating, breastfeeding natural wife and mama to three little redheaded girls. She writes for her local newspaper, blogs about her far-from-perfect homemaking at The Humbled Homemaker and edits eBooks at Your eBook Resource.
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2 Responses to Gluten-Free Pumpkin Spice Pancakes {Egg & Dairy Free, too!}

  1. traceyo says:

    What size can of pumpkin?

    Also, to end up with X amount of flours, is there a guestimate for Y amount of whole grain? I just got my Wondermill Jr. & I’m learning the ropes.

    Kind regards, Tracey

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