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Gluten-Free Pumpkin Seed Flour Pancakes with Maple Whipped Cream

Name: Gluten-Free Pumpkin Seed Flour Pancakes with Maple Whipped Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American-inspired
Ingredients: 1 1/2 cups pumpkin seed flour; 2 tablespoons arrowroot powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 1/4 cups unsweetened almond milk (or any dairy-free milk alternative); 3 large eggs; 2 tablespoons pure maple syrup, plus extra for serving; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 cup melted coconut oil, plus more for cooking; 1 can full-fat coconut milk (refrigerated overnight); 2 tablespoons pure maple syrup; 1/2 teaspoon vanilla extract

By Freeflourish Editorial TeamPublished May 6, 2026 | Updated Jul 7, 2026

American-inspired 25 mins glutenfreegrainfreedairyfreefamilyfriendlybreakfasteasyseasonalholidayclassickidfriendlyfreezablequickrecipes

Gluten-Free Pumpkin Seed Flour Pancakes with Maple Whipped Cream with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 4

1 1/2 cups pumpkin seed flour
2 tablespoons arrowroot powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cups unsweetened almond milk (or any dairy-free milk alternative)
3 large eggs
2 tablespoons pure maple syrup, plus extra for serving
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup melted coconut oil, plus more for cooking
1 can full-fat coconut milk (refrigerated overnight)
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract

FreeFlourish Gluten-Free Paleo Pumpkin Seed Flour Pancakes with Maple Whipped Cream ingredients

Instructions

In a large mixing bowl, whisk together pumpkin seed flour, arrowroot powder, baking soda, sea salt, cinnamon, and nutmeg until evenly combined.
In a separate bowl, lightly beat the eggs, then add almond milk, maple syrup, vanilla extract, and melted coconut oil. Stir until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly thick but pourable.
Preheat a non-stick skillet or griddle over medium-low heat, lightly greasing it with coconut oil.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 3-4 minutes or until bubbles form on the surface and edges begin to set.
Carefully flip and cook the other side for 2-3 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning.
Repeat with remaining batter, adding more coconut oil as necessary.
To prepare the maple whipped cream, open the chilled can of coconut milk and scoop out the solidified coconut cream into a mixing bowl (reserve the liquid for smoothies if desired).
Using a hand mixer, whip the coconut cream for 2-3 minutes until fluffy.
Add maple syrup and vanilla extract and whip again until smooth and creamy.
Serve the pancakes warm topped with a generous dollop of maple whipped cream and an extra drizzle of pure maple syrup if desired.
These pancakes freeze well. Cool completely before freezing in an airtight container. Reheat in toaster or microwave before serving.