These pancakes are good anytime of the year, but they really hit the spot during the Fall season. The pumpkin helps add nutritional value and fiber all while giving these pancakes a distinct seasonal treat-like quality.
Despite tasting somewhat like a treat, these gluten-free pumpkin pancakes are pretty healthy, as far as pancakes go. Over time I’ve refined this recipe to include primarily whole grain gluten-free flour and very little starch. With the whole grain flours, the flax meal and the pumpkin, this is a fun breakfast you don’t have to feel guilty about eating or feeding to your family.
While I add a little brown sugar to enhance the flavor, I don’t like to use too much because I usually top these with a drizzle of pure maple syrup. You can adjust the sugar, or omit it, to fit your tastes or your dietary needs.
This gluten-free pumpkin pancake recipe is also egg free and dairy free so it is good recipe for a diverse crowd, including anyone on a gluten-free, casein-free diet.