Gluten Free Pumpkin Pancakes

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!

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Gluten Free Pumpkin Pancakes

Rating: 41

Yield: Makes 8 - 1/4 cup pancakes

Gluten Free Pumpkin Pancakes

a dairy-free gluten free pumpkin pancakes recipe with refined sugar-free toppings or regular. Simply delicious!

Ingredients:

  • 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)
  • 2 teaspoons gluten-free baking powder (I use Rumford's); or 1 teaspoon cream of tartar and 1/2 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

Instructions:

  1. Whisk together all dry ingredients; set aside.
  2. Whisk egg, milk and oil with pumpkin.
  3. Stir flour mixture into pumpkin mixture (batter will be a little lumpy).
  4. Heat an oiled griddle, skillet or frying pan over medium high heat. Pour 1/4 cup of batter for each pancake.
  5. 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.
  6. 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.

Tips

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.

http://glutenfreerecipebox.com/gluten-free-pumpkin-pancakes/

This entry was posted in Casein-Free, Corn-Free, Gluten Free Breakfast, Gluten Free Holiday Recipes, Gluten Free Pancakes, Gluten Free Pumpkin Recipes, Gluten Free Recipes, Halloween Recipes, Kids, Soy-Free. Bookmark this blog post.

6 Responses to Gluten Free Pumpkin Pancakes

  1. Sophie says:

    Wondering if I can do this recipe without the pumpkin and egg? What do you suggest? My daughter loves pancakes and we just found out that she is gluten/wheat, corn and egg white intolerant and pumpkin is on this list too). I’ve tried coconut flour but they still didn’t come out and asked for too many eggs (4) – I had tried the flax&water as the egg substitute but the flax was overbearing in the pancakes. I also tried 1-2-3 gluten pancake mix but she didn’t like that either….was hoping to find a pancake recipe that she would like. Thanks!

  2. Kristin says:

    The ingredient list does not suggest that bananas are needed for this recipe, but the directions do… help?

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