These gluten free pumpkin pancakes are perfect for this time of year, whether served in October or for a Thanksgiving breakfast or brunch. I always make my banana pancakes with white rice flour and no gum at all, but with the bananas, you do not taste any grittiness and these definitely needed a bit of xanthan or guar gum. When I used regular white rice flour in this gluten free pumpkin pancakes recipe, I did notice some grittiness. I suggest trying sorghum flour or oat flour instead. And because it contains no starches, superfine rice flours should work well, too. Meanwhile, these were delicious anyway! Enjoy!
a dairy-free gluten free pumpkin pancakes recipe with refined sugar-free toppings or regular. Simply delicious!
- 1 cup white rice, superfine white rice, sorghum, or oat flour (or any combination)
- 1-1/2 Tablespoon brown sugar (for refined sugar-free use agave or brown rice syrup)
- 1-1/2 teaspoons gluten-free baking powder (2 tsp for light and airy) (I use Rumford's); or 3/4 teaspoon cream of tartar and 1/3 teaspoon baking soda
- 1/2 teaspoon xanthan gum or guar gum
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1 egg, beaten
- 1 cup raw almond milk recipe or other dairy or non-dairy milk
- 1 Tablespoon grape seed oil (or the oil of your choice)
- 1/2 - 2/3 cup pumpkin puree (depending upon how moist you like pancakes)
- Oil for frying
- Whisk together all dry ingredients; set aside.
- Whisk egg, milk and oil with pumpkin.
- Stir flour mixture into pumpkin mixture (batter will be a little lumpy).
- Heat an oiled griddle, skillet or frying pan over medium high heat. Pour 1/4 cup of batter for each pancake.
- Cook until pancakes are golden brown on both sides, about 3 minutes per side. When lift them slightly with a spatula, you'll be able to tell if they too runny to turn over. Note, they will not bubble.
- Top with butter/buttery spread and gluten-free maple syrup (many syrups contain barley malt). I use Trader Joe's Organic Maple Syrup - Dark Amber; or Trader Joe's organic (corn-free) powdered sugar.
If batter is too thick, add more milk.
If batter is too thin, add more xanthan / guar gum (very little, as it thickens as it sits.)
To make a jack-o-lantern face, just cut out a stencil; place it over the pancake and dust with powdered sugar.