Spiced Gluten-free Pumpkin Pancakes from Chickpea flour

by Lucia

Cold and rainy autumn days. What you sometimes need is to just stay in your pyjama in the morning and to enjoy a good breakfast. And these gluten-free pumpkin pancakes are absolutely a perfect match for such mornings. They are moist, delicious and full of nutrients and energy and so they kick off your day in good vibes. These pancakes are made from pumpkin purée and chickpea flour, are gluten-free, diary-free and vegetarian. I added also a cinnamon, ginger, nutmeg and cloves into the batter, to give them even better taste and to make them stand-out from a classic pancake recipe.

Gluten-free pumpkin pancakes with chickpea flour | Healthy Goodies by Lucia

These pancakes are vegetarian, but you can have a look at my other pancake recipes that are plant-based and vegan. You can check these blueberry or poppyseeds pancakes, both are made from chickpea flour – very nutrient and energy boosting.

How to prepare pumpkin purée

I can’t find a pumpkin purée where I live, so I prepare it by myself. First, I cut the pumpkin in half and I clean the seeds. Then I cut it in small pieces and roast in oven until soft. I bake it at 180 degrees for about 30 minutes approximately, covered by aluminium paper. This will prevent to get it burnt and will make pumpkin cooked through very well. Once it’s soft, it’s easy to peel the skin. Now, the pumpkin is ready to be blended.

I recommend to put s smaller amount of pumpkin in a food processor, as it will be blended more easily. When you start blending, some pumpkin will get up on the side of the food processor, just stop the blender and push it down with a spoon. Repeat this, until you reach a completely smooth purée. 

Once I prepare the purée, I use the whole pumpkin. I just store the rest of the purée in a fridge for a few days, or freeze it for a couple of months. If you have some purée left, you can try to make the spiced pumpkin cupcakes with ricotta from my blog, linked here.

Honey sauce for the pancakes

I love this honey sauce on the freshly made pancakes. It’s very easy to do and you just pour it over the pancakes served on the plate. To make the source, you need only 1 tbsp of honey melted in 1 dcl of warm water. Do not put the honey in a boiling or very hot water, otherwise you will destroy its vitamins and minerals. The water should be slightly warm, so by stirring, the honey gets melted completely.

This sauce should be enough for 2 plates. If you need more, just double the ingredients, so you melt 2 tbsp of honey in 2 dcl of water. Pouring this source over the pancakes makes them very moist, gives them additional sweetness and adds some important vitamins you need.

Pumpkin chickpea Pancakes | Healthy Goodies by Lucia-7436

These pumpkin pancakes are:

  • Gluten-free
  • Made with chickpea flour
  • Diary-free
  • Nut free
  • Simple and delicious
  • Healthy & Nutrient
  • Satisfying and satiating
  • Easy to do
  • Suitable for all family

Recipe for these gluten-free pumpkin pancakes with chickpea flour

Pumpkin chickpea Pancakes | Healthy Goodies by Lucia-7409

Pumpkin chickpea pancakes recipe

Cold and rainy autumn days. What you sometimes need is to just stay in your pyjama in the morning and to enjoy… All Recipes gluten-free pumpkin chickpea pancakes European Print
Serves: 14 pancakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 egg
  • 150 g pumpkin purèe
  • 55 g raw cane sugar
  • 250 g soy milk
  • 40 g buckwheat flour
  • 70 g chickpea flour
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 0,5 tsp ginger powder
  • 1/4 tsp nutmeg, grated or powder
  • 1/4 tsp cloves powder


  1. in a bowl, put egg, pumpkin purée, milk and sugar and combine all well by using a whisk. 
  2. Through a sieve add chickpea, buckwheat flour and baking  powder and combine it well into the batter by using a whisk. 
  3. Add spices - cinnamon, ginger, nutmeg and cloves and stir it again with a whisk. 
  4. Heat a pan over the medium heat, and put a few drops of oil on it. When the pan is heated and ready, pour a small amount of the batter on the pan. Cook it over the small - medium heat, so the pancake gets cooked through well. When you see the first bubbles being created through the pancake, you can gently turn it on the other site and cook until golden colour. 


The recipe is gluten-free, diary-free, vegetarian. You can serve it with a honey sauce, that is simple 1 tbsp of honey melted in 1 dcl of warm water.

Let me know if you tried this recipe! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

If you are curious about some other gluten-free and healthy recipes, have a look at the recipe index. 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

Lucia Marecak
Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

You may also like

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this:

This site uses cookies. By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.