Gluten-Free Pumpkin Pancakes
Easy and delicious way to start your gluten-free day!
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.