Pumpkins are one of my favorite things. I love adding pumpkin to recipes. Why not start your day with pumpkin pancakes?
Pumpkin pancakes can easily put a
smile on your face
These are the perfect way to start a lazy day or to send the kids off to school with a smile.
Top them with fresh blueberries, frozen works well too. Drop some dark chocolate chips in each pancake for a special treat!
I’m sure it will put a smile on your face as it sure does for my guys!
This recipe is gluten-free and dairy-free.
Although these are perfect plain, you can add dark chocolate chips or fresh/frozen blueberries to the batter before cooking or add them in after dropping the batter onto the griddle.
They should cook up fluffy and golden brown.
Top with real maple syrup and cinnamon – Enjoy!
Gluten-Free Pumpkin Pancakes
- 1 egg (See egg-free below)
- 2 T all natural applesauce
- 3 T pumpkin puree
- 1 t. vanilla
- 1 T ground flax seed (optional)
- ½ cup organic brown rice flour
- 1/4 cup millet flour
- ¼ cup + 2T tapioca flour
- 1 t. baking soda
- ½ t. guar gum
- 1 t. ground cinnamon
- 1 cup rice milk or your favorite milk
Add-ins: chocolate chips, blueberries, chopped apples
- Mix all wet ingredients, except for the milk, together in a bowl.
- Add all the dry ingredients.
- Slowly add in the milk to incorporate everything together.
- Let sit for 5 minutes before using.
- Scoop the batter onto a preheated griddle or small frying pan.
- Cook for about 2 minutes – you will see the batter start to bubble up and set.
- Flip over the pancakes and cook on the other side for 1-2 minutes.
- Top with cinnamon, pure maple syrup, blueberries or more chocolate chips.
- *You can add your chocolate chips or blueberries right to the batter, or drop them into the pancake once you scoop the batter onto the pan.
- ***To make egg-free: Use 1T ground flax seed + 3T water. Let sit for about 5 minutes to gel- add to the pancake mixture. OR - add 2T apple sauce in place of the egg.