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Gluten-Free Pumpkin Pancakes

By Daryl H. Bryant (767 words)
Posted in MS Friendly Breakfast Recipe on September 30, 2015

There are (2) comments permalink

Gluten-Free Pumpkin Pancakes


  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1 tablespoon pure maple syrup or honey
  • 1 tablespoon walnut oil (plus more for oiling the griddle)
  • 1/4 cup to 1/3 cup almond milk (or milk of your choice)
  • 1/2 teaspoon cider vinegar or lemon juice
  • 1 cup blanched almond flour
  • 1/4 cup ground flax seed meal
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


1. Heat griddle to 350 degrees F/175 degrees C (or heat a skillet over medium heat).

2. Combine the pumpkin, eggs, maple syrup or honey, walnut oil, and vinegar or lemon juice in a bowl. Mix well. Add the almond flour, flax, cinnamon, nutmeg, ginger, cloves, baking soda, and salt and stir until well combined. Batter will be thick.

3. Lightly oil griddle or skillet surface with walnut oil. Pour batter onto griddle using an 1/8 cup measure or a heaping tablespoon. Pancakes are ready to flip when bubbles pop on the surface of the pancake. Continue cooking on the other side until golden brown.


This recipe is courtesy of Delicious As It Looks.

Comments (2)

Danyella posted on: October 1, 2015

These recipes should be able to post to Pintrest :)

Daryl posted on: October 2, 2015

Ah, yes... a great idea, Danyella! I will add this :)

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