With its delicate texture and mild flavor, our Rice Flour is an ideal choice for light and tender wheat-free pancakes. Naturally sweet pumpkin purée and the fall-conjuring aroma of our Pumpkin Pie Spice make this breakfast staple irresistible.

Prep time: 0 min

Cook time: 30 min

Total time: 30 min

Pumpkin Rice Flour Pancakes
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Combine pumpkin purée, buttermilk, coconut oil, honey, vanilla extract and eggs in large bowl. Mix well until thoroughly combined.

  2. Whisk together rice flour, baking powder, Pumpkin Pie Spice and salt in medium bowl until well-incorporated.

  3. Add dry ingredients to wet, and stir until combined. Let sit 10 minutes.

  4. Melt 1 teaspoon coconut oil in large skillet or griddle pan. Measure out 1/4-cup scoop of batter, and cook until golden-brown. Flip and cook other side. Repeat with remaining batter.

  5. Serve with maple syrup.