Gluten Free Pumpkin Pancakes
By Donna&Danielle on September 23, 2017
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. (note: always check ingredients to assure they are gluten free)
- 1 1/4 cup gluten free baking flour
- 2 tablespoons organic sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon gunger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pink Himalayan salt
- 1/8 teaspoon ground cloves
- 1 cup unsweetened almond milk
- 6 tablespoons canned pureed pumpkin (not pumpkin pie mix)
- 2 tablespoons melted butter
- 1 egg
- Optional: chocolate chips, roasted chopped pecans
- In a large bowl mix flour, sugar, baking powder and spices together.
- Add the pumpkin, milk, melted butter and egg to the bowl.
- Mix with a hand mixer until combined.
- If the batter is too thick add a little more milk until it is the consistency you desire.
- (I add 1 tablespoon at a time)
- Spray or grease a frying pan.
- Heat it over medium heat.
- Pour 1/4 cup batter for each pancake in the pan.
- Sprinkle the pancakes with nuts and or chocolate chips if desired.
- Cook pancakes for about 3 minutes per side, until golden brown.
- I use Bob's Red Mill Gluten Free 1-1 Baking Flour
Hi! This is Donna. I am a grandmother, mom, wife, and a teacher. I also love cookbooks, love to bake and really enjoy food! At age 56 I have developed a love of fitness after losing 46 pounds on the 21 Day Fix! I have always struggled with my weight! When menopause struck and things got totally out of control... My weight only went up not down. My muffin top turned into a bakery shelf. I desperately wanted to lose weight and improve my health. I wanted to be able to play and keep up with my beautiful grandchildren. Nothing I tried worked until I found the 21 Day Fix. Now instead of a tight size 16 I wear a comfortable 8 and even some 6's! At age 56 I am in the best shape of my life. My current goals are to improve my strength and to continue toning my body. I along with my daughter, Danielle, am here to help you reach your own fitness goals! You are never too young or old to become fitter, healthier, and stronger!