Go Back

Gluten-Free Pumpkin Pancakes

Print Recipe
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Mix dry ingredients together.
  2. Whisk together wet ingredients, including pumpkin puree, in a separate bowl. I usually use a heaping 1/2 cup of pumpkin puree.
  3. Combine dry and wet ingredients. Stir until well blended.
  4. 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).
  5. Cook for about 3 minutes per side or until lightly browned on each side.
  6. Serve with real maple syrup.
  7. 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.