We love pumpkin pancakes!  To be honest we love just about anything pumpkin!  I usually purchase Trader Joe’s Pumpkin Pancake Mix but because I have not made a recent Trader Joe’s run, I needed to make my own recipe.  Not having regular flour in the house I decided to make gluten free pancakes. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.  I also made sure that the baking powder was gluten free.  I was a little worried the pancakes would be dry or sandy textured but they weren’t!  They were moist and kid approved!

Did I mention that two of my grandchildren were here overnight?  They always help when I cook and this morning was no exception.  Little Kate is a bit of a picky eater but she seemed to enjoy the batter as you can tell from her face!  She and Finn did ask for chocolate chips to be sprinkled on top which I thought was an outstanding idea! (We also sprinkled some roasted pecans on some pancakes too but the chocolate chip ones were their favorite).

Gluten Free Pumpkin Pancakes

2017-09-23 15:40:12

Yields 6

Delicious gluten free pancakes that are perfect for a fall morning!

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Ingredients

1. 1 1/4 cup gluten free baking flour
2. 2 tablespoons organic sugar
3. 2 teaspoons baking powder
4. 1/2 teaspoon cinnamon
5. 1/2 teaspoon gunger
6. 1/2 teaspoon nutmeg
7. 1/2 teaspoon pink Himalayan salt
8. 1/8 teaspoon ground cloves
9. 1 cup unsweetened almond milk
10. 6 tablespoons canned pureed pumpkin (not pumpkin pie mix)
11. 2 tablespoons melted butter
12. 1 egg
13. Optional: chocolate chips, roasted chopped pecans

Instructions

1. In a large bowl mix flour, sugar, baking powder and spices together.
2. Add the pumpkin, milk, melted butter and egg to the bowl.
3. Mix with a hand mixer until combined.
4. If the batter is too thick add a little more milk until it is the consistency you desire.
5. (I add 1 tablespoon at a time)
6. Spray or grease a frying pan.
7. Heat it over medium heat.
8. Pour 1/4 cup batter for each pancake in the pan.
9. Sprinkle the pancakes with nuts and or chocolate chips if desired.
10. Cook pancakes for about 3 minutes per side, until golden brown.

Notes

1. I use Bob's Red Mill Gluten Free 1-1 Baking Flour

By Donna Englestad

Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/