Cooking and Serving: 20 minutes | 8 pancakes
Ingredients
66% superfine white rice flour (Authentic Foods brand is best; Vitacost.com | 22% potato starch | 12% tapioca starch/flour
Description
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 8 pancakes
Ingredients
66% superfine white rice flour (Authentic Foods brand is best; Vitacost.com
22% potato starch
12% tapioca starch/flour
1 part ground cinnamon
1/2 part ground ginger
1/4 part ground allspice
1/4 part ground cloves
1/8 part ground nutmeg
Instructions
SUGGESTED GLUTEN FREE PUMPKIN PANCAKE TOPPINGS
Make these pancakes even more flavorful as they cook. Try sprinkling soft nut pieces (pecans and walnuts are perfect),.
chocolate chips, or even some gluten free chocolate sprinkles.
Pour the pancake batter into portions on the hot griddle and when they’re nearly.
ready to flip, sprinkle on some of your favorite toppings.
Stack of 5 pumpkin pancakes on white plate with pat of butter on top with bite.
of 5 pumpkin pancakes on white plate with pat of butter on top with bite on fork.
DAIRY FREE
The dairy in these pancakes comes from butter, and milk. Both can be replaced.
Just use vegan butter in place of melted dairy butter (Melt and Miyoko’s Kitchen.
brand are best). You can even get away with using Earth Balance buttery sticks,.
In place of cow’s milk, use your favorite unsweetened unflavored nondairy milk.
EGG FREE
There are two eggs in this recipe, and that usually means they can be replaced.
To make each chia egg, place 1 tablespoon ground white chia seeds and 1.
tablespoon lukewarm water in a small bowl. Mix, and allow to gel before adding.
PUMPKIN PUREE INSTEAD OF PUMPKIN BUTTER
You can make this recipe as described, but replace the pumpkin butter with.
But your pancakes won’t taste as much like pumpkin, even with all that pumpkin.
pie spice in the batter. I really encourage you to try making our homemade.
cooking down pumpkin puree, maple syrup, juice and warm fall spices.
You can also buy pumpkin butter to use in baking. Just read labels, so you’re.
sure it’s safely gluten free!
My local Trader Joe’s makes a great pumpkin butter that they sell in the fall.
It’s perfect for all our fall baking, and is even delicious on a piece of gluten.
PUMPKIN OATMEAL PANCAKES
To make gluten free pumpkin oatmeal pancakes, try replacing the mashed banana in.
our recipe for gluten free banana pancakes.
with pumpkin butter. You.
can use pumpkin puree, but it won’t taste much like pumpkin, even if you add.
GLUTEN FREE PUMPKIN PANCAKES RECIPE
Prep Time: 10 minutes mins.
Cook Time: 10 minutes mins.
Total Time: 20 minutes mins.
stack of 6 gluten free pumpkin pancakes with syrup and butter on white plate.
of 6 gluten free pumpkin pancakes with syrup and butter on white plate.
These gluten free pumpkin pancakes are full of pumpkin flavor from rich pumpkin.
butter and spices, and super tender & delicious!
INGREDIENTS
5 ounces pumpkin butter.
INGREDIENTS
5 ounces pumpkin butter.
Notes
* 2 tablespoons (28 g) unsalted butter, melted and cooled
* ¾ cup (6 fluid ounces) milk, at room temperature
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 3 tablespoons (41 g) packed light brown sugar
* 1 ¼ cups (175 g) gum-free gluten free flour blend
* 2 teaspoons baking powder
* ½ teaspoon kosher salt
* Neutral oil or butter, for the griddle or pan
* Heat a griddle or lightly greased nonstick or cast iron skillet over medium
heat. If using a griddle, heat it to 350°F.
puree), melted butter, milk, eggs, and brown sugar, and whisk until very
* Add the flour blend, baking powder, pumpkin pie spice, and salt, and whisk
until just combined. The pancake batter shouldn’t be especially thick.
* Grease the hot griddle lightly with neutral oil or butter, and pour as many
portions of about ¼ cup of batter onto the hot griddle as can fit
comfortably, without touching.
* When pouring the batter, don’t swirl it around; pour straight down.
* Allow the pancakes to cook until large bubbles begin to break through the top
of the batter in each pancake and the edges are set at least an inch all
around (about 2 minutes).
* With a wide, flat spatula, carefully flip over each pancake, and continue to
cook until set (about 1 minute more). Remove the cooked pancakes from the
skillet, and repeat with the remaining batter.
* Pancakes can be cooled completely, then stacked, wrapped tightly and frozen.
Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’
* You can also keep the pancakes warm in a single layer on a lined baking sheet
in a 200°F oven, so they’re all ready to serve at the same time.
For the pumpkin butter
You can use store-bought pumpkin butter in this recipe, or my homemade recipe
(linked in the recipe). You can also replace the pumpkin butter with 5 ounces
canned pumpkin puree; you’ll have to process the wet ingredients in a blender
To make your own pumpkin pie spice
To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2
teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground
cloves + 1/8 teaspoon ground nutmeg.
Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 278mg | Potassium: 123mg | Fiber:
2g | Sugar: 7g | Vitamin A: 2069IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an