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Everyone in my house adores pancakes and I love that you can make a big batch and freeze them so they can be ready to go at a moments notice. We all like pumpkin and the delicate spice in this recipe is perfect anytime of year. If you want to kick it up just add a bit more of the spices until it is where you want it. Add just a little at a time as dried spices can pack quite a punch!
This recipe is gluten free and can be made in a matter of minutes. All of these ingredients I use in other recipes so no wasted ingredients here. I appreciate the fact that I don’t have to buy a specific ingredient and then not have very many uses for it. I make a gluten free flour blend (recipe below) and keep it in a separate container until I need it for a recipe, then I just measure out what I need.
Pumpkin is a wonderful ingredient, check out some of the benefits!
- Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E
- It is also rich source of minerals like copper, calcium, potassium and phosphorus
- Pumpkins contain large amounts of Beta-carotene which converts to Vitamin A and helps reduce the risk of cancer and other dangerous diseases .
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Each cup of canned pumpkin contains 80 calories, 1 g of fat, 20 g of carbohydrate and 7 g of fiber. It also provides 760 percent of the daily value of vitamin A, 17 percent of vitamin C, 6 percent of calcium and 19 percent of iron. Some canned pumpkin may have salt added, containing almost 600 mg per cup serving so be sure to check for a low sodium brand.
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Canned pumpkin is a complex carbohydrate source, and because it contains both carbohydrates and fiber, it can help prevent extreme fluctuations in blood sugar levels.
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The iron in canned pumpkin is more readily absorbed. This is because pumpkin also contains vitamin C which increases the absorption of non-heme iron, which is iron from plant sources.
I love to serve pancakes different ways to mix it up a bit so I hope you will give one of these ideas a try, you might just find a new favorite way to enjoy them!
- Pancake sandwich – spread peanut, almond, or sunbutter and all fruit jelly between two and sandwich together
- Add chopped pecans or walnuts to the batter for extra crunch and some added protein
- Top with fresh banana and pure maple syrup or natural applesauce
- Dip into yogurt for a light snack – kids LOVE to dip!
- Add fresh or frozen berries to plain pancakes to change up the color and flavor – my favorite!
- For an extra special breakfast serve with fresh sliced strawberries and slightly sweet homemade whipped cream – a family fav!
Here is the Gluten Free Flour Blend:
- 1 1/2 c. sorghum flour
- 1 1/2 c. potato starch
- 1 c. quinoa flour
Blend thoroughly and keep in an airtight container until ready to use.
Happy Flipping! – Chef Amy
| Gluten Free Pumpkin Pancakes |
- 1 c. flour blend
- 2 t. sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1 t. cinnamon
- 1/8 t. cloves
- 1/8 t. allspice
- Dash of nutmeg
- 1 large egg
- 1/2-2/3 c. coconut milk, soy, hemp, flax, rice or almond milk
- 1 T. canola oil or melted butter
- 1/4 t. salt
- 1/2 t. vanilla
- 1/2 c. canned pumpkin or cooked, peeled and mashed sweet potato
- In a small mixing bowl, sift together flour blend through nutmeg and whisk together.
- In another mixing bowl combine egg, 1/2 c. non-dairy milk, oil or melted butter, salt, and vanilla, whisk till blended.
- Add pumpkin or mashed sweet potato to the wet ingredients and blend until smooth.
- Add the wet to the dry ingredients and stir till combined – do not over mix. If the batter is too thick add the rest of the coconut milk.
- Heat a pan or griddle to medium high and lightly oil with a paper towel that has some canola oil on it.
- Pour out 1/4 c. batter for each pancake.
- Cook until bubbles appear on the surface and the bottom is golden brown.
- Turn pancake over and cook for an additional 1-2 min.
I used Bob’s Red Mill for sourcing the flour blend. They can be found in grocery stores or natural food stores. You can also order from them on line. They offer many different kinds of products so check them out!
Serve with Pure Maple Butter – with a hand blender mix 1 stick of softened butter and 1 T. pure maple syrup until fully incorporated and smooth. Serve alongside the pancakes.
5 comments… read them below or add one
This sounds great. Really interested in the sweet potato idea as well…since I’ve gotten my veggie hater to eat sweet potato fries.
SO happy to hear that your veggie hater is starting to change their ways – not an easy feat! Both sweet potato and pumpkin work great in this recipe – just puree cooked and peeled sweet potato before adding to the batter and it turns out wonderful! Let us know if we make another convert! Chef Amy
Nice thank you! Gluten-free pancakes were the first thing I learned to make when I went GF. Without guidance it took 2 tries to get it right, wish I had known about your blog before I attempted them.
Thanks for taking time to leave a note – I hope you enjoy these. I love the spice and the subtle pumpkin flavor. Not giving up is the best way to keep at it no matter how many tries. I have been there myself! Let us know how yours turn out! Happy Flipping! Chef Amy
These sound so yummy! I’m off to make them now. I am SO glad that I found your site. Just added you to my daily reader.
Liz