I have found that Pamela’s Baking & Pancake Mix is quite a bit more expensive than Pamela’s Artisan Blend all-purpose flour. I also would rather not cook with powdered buttermilk, since the process used to dry and powder milk products is very hard on the food itself. Here is another approach to my Gluten Free Pumpkin Buttermilk Pancakes using Pamela’s Artisan Blend flour, almond meal, and buckwheat. These yummy pancakes are a huge hit with my kids and my non-GF husband.

UPDATED! Now with more almond meal and buckwheat, and less of the rice-based all-purpose flour. These are yummy, fuel- and nutrient-dense pancakes. Perfect for grabbing out of the freezer for a quick breakfast!

  • 2 cups Pamela’s Artisan Blend all-purpose flour
  • 1/2 to 3/4 cup almond meal/flour
  • 1/2 to 3/4 cup buckwheat flour
  • 1 1/2 t baking soda
  • 1/2 t or so cream of tartar
  • 1/2 t sea salt
  • 1-2 t each cinnamon, nutmeg, ginger, coriander
  • 1 -2 cups roasted pumpkin
  • 1 banana, mashed (optional)
  • 2 1/2 cups buttermilk
  • 1 cup water, plus more as needed
  • 3 eggs
  • 3 T coconut sugar
  • 1 T vanilla extract
  • 5 T melted coconut oil/butter*
  • 1/3 cup mini chocolate chips (optional)

  • In a bowl (or blender), beat together eggs and pumpkin, then sugar, buttermilk and finally melted oil/butter.**
  • In a separate bowl, sift the dry ingredients with spices.
  • Mix together wet and dry until thoroughly combined.
  • Add additional water as needed to achieve your preferred pancake consistency.
  • Cook pancakes on medium heat until bubbles form and break, and the edges (and even the tops) are dry. Then flip and cook until golden on the other side.
  • Serve immediately, or cool/dry on a rack before freezing. They will keep a lovely moist interior, and freeze/toast up fabulously.

*If you use a combination of butter and coconut oil, be careful if you melt them together - don’t put them in the microwave together, or the coconut oil may boil up through the butter and explode!
**Using a blender, I blend up the eggs, buttermilk, pumpkin, vanilla and a banana on low, until smooth. To the sifted dry ingredients, I whisk in the sugar, then add the wet ingredients from the blender. Stir until combined, adding additional water if needed, then fold in the melted butter.

Note: If you want to make these without the buttermilk, try substituting milk or a milk substitute for the buttermilk, and leaving out the water until you get to the final mixing stage. Then add only as much water (or more milk) as you need to get your preferred consistency.