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gluten-free pumpkin pancakes

Gluten-Free Pumpkin Pancakes

Jennifer Marcks / Gluten-Free MARCKS The Spot
Easy and delicious way to start your gluten-free day!
Course Breakfast, Main Course

Ingredients
  

  • 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

    Instructions
     

    • 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.
    Keyword dairyfree, gluten-free, glutenfree pancakes, pumpkin pancakes