Gluten-Free Pumpkin Pancakes (with dairy-free option)
We’ve always associate Pumpkin with Thanksgiving and the winter holiday season, but why? I love pumpkin and I want it year round! So here’s a nice way to get pumpkin into your diet in the warmer months… Pumpkin Pancakes! Great served with eggs for a tasty and filling breakfast that will keep you going through the toughest days!
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- 2 cups gluten free all-purpose flour sifted
- 2 teaspoons xanthan gum
- 2 tablespoons packed brown sugar *
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- teaspoon ¼ ground nutmeg
- teaspoon ¼ ground ginger
- 1 cups ¾ lactose free whole milk or rice milk use rice milk for dairy free option
- cup ½ canned pumpkin
- 2 eggs
- 2 tablespoons vegetable oil
- Fruit maple syrup and/or chopped nuts (optional)
Ingredients
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- In a large bowl combine sifted flour, xanthan gum, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. In a small bowl whisk together milk, pumpkin, eggs, and oil. Add pumpkin mixture all at once to flour mixture and stir just until moistened (batter should be slightly lumpy) and may be a little sticky. Let batter rest for 5 minutes. For each pancake, pour about ¼ cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading / flattening batter if needed. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. When the top starts to bubble, it is time to flip the pancakes. Serve warm. Options: Top with seasonal berries, nuts and powdered sugar, maple syrup, or caramelized sugar. Notes This recipe will make about 16 pancakes. * If you can't tolerate brown sugar, use 3 tablespoons turbinado sugar.
Instructions
In a large bowl combine sifted flour, xanthan gum, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
In a small bowl whisk together milk, pumpkin, eggs, and oil.
Add pumpkin mixture all at once to flour mixture and stir just until moistened (batter should be slightly lumpy) and may be a little sticky.
Let batter rest for 5 minutes.
For each pancake, pour about ¼ cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading / flattening batter if needed.
Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
When the top starts to bubble, it is time to flip the pancakes.
Serve warm.
Options: Top with seasonal berries, nuts and powdered sugar, maple syrup, or caramelized sugar.
Notes
This recipe will make about 16 pancakes.
* If you can't tolerate brown sugar, use 3 tablespoons turbinado sugar.