Year-Round Pumpkin Pancakes Recipe: Don't Wait Until Fall to Make Gluten-free Pancakes by Jan Mostrom
Pumpkin items are plentiful at stores in the fall, but you honestly won't want to wait until then to make this pumpkin pancake recipe. These are delicious gluten-free pancakes that I make all the time even though I'm not on a gluten-free diet!
These pumpkin pancakes are so easy and good for you, too. Pumpkin puree is full of fiber and vitamin A, and when combined with other ingredients – almond meal, eggs, baking soda, pumpkin pie spice, vanilla and cinnamon – makes a wonderful breakfast pancake that your family will ask for again and again.
We like to top these with my warm homemade applesauce for breakfast or brunch, but maple syrup or pancake syrup is lovely as well. You could also try this brown sugar syrup recipe. For crunch, add some pecans or almonds. Now let's get cooking!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 to 8 minutes
Total Time: 16 to 18 minutes
Servings: 2
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup almond meal or almond flour
- 4 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice (optional)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla (optional)
Here's how to make it:
- Heat a frying pan on medium heat. While the pan is warming combine all the ingredients in a bowl and mix together thoroughly with a fork or whisk.
- Lightly grease pan with oil, cooking spray or butter. Pour the batter into the pan forming medium-size pancakes. Let the batter cook until there are several visible air bubbles on the top of the pancake. (Be patient, you want a nicely brown pancake!)
- Flip and cook the other side until middle is cooked through.
- Remove from heat and enjoy with your favorite topping.
Photos courtesy of Jan Mostrom.
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