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.
Gluten-Free Pumpkin Pancakes
- 1/2 cup brown rice
- 1/2 cup sorghum flour
- 2 tablespoons potato starch or cornstarch
- (or 1 cup and 2 tablespoons of your favorite gluten free flour mix)
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon flax meal
- 1 1/3 cup non-dairy milk (soy, rice, almond or coconut)
- 1/2 cup fresh or canned pumpkin puree
- 1 tablespoon olive oil
Mix dry ingredients together.
Whisk together wet ingredients, including pumpkin puree, in a separate bowl. I usually use a heaping 1/2 cup of pumpkin puree.
Combine dry and wet ingredients. Stir until well blended.
Scoop 1/4 cup of batter onto a pre-heated, oiled skillet on medium heat. Smooth the batter to make a round pancake shape and to thin the pancake just a little (these pancakes can get a little doughy if they are too thick).
Cook for about 3 minutes per side or until lightly browned on each side.
Serve with real maple syrup.
The batter for these pancakes is a little thicker than a traditional pancake batter because of the pumpkin puree so they don't bubble when they need to be flipped. Just check them after a few minutes and if the bottoms are toasty brown and they are starting to look a little doughy around the edges, they should be flipped.