Description
These Gluten-Free Pumpkin Pancakes are fluffy, delicious, and PERFECT for the fall! They're simple, easy to make, and freezer-friendly!
Ingredients
Units
Scale
- 1 cup pumpkin puree
- 3 large eggs
- 3 tbsp avocado oil (or butter)
- 2 tbsp maple syrup (plus more for serving)
- 1/2 cup almond milk
- 1 tsp vanilla extract or vanilla paste
- 1/4 tsp sea salt
- 1 cup gluten-free flour blend (I used Bob’s Redmill 1:1 flour)
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp butter or cooking oil (or more as needed)
- Toppings: nut butter, berries, maple syrup, yogurt, hemp seeds, sauteed apples, bananas or other fruit
Instructions
- In a large bowl, whisk together the pumpkin puree, eggs, avocado oil, maple syrup, almond milk, vanilla extract, and sea salt. Set aside.
- In a separate bowl, mix together the flour, baking powder, pumpkin pie spice, and cinnamon.
- Add the dry ingredients and whisk until combined. Try not to overmix.
- Heat a large skillet over medium-high heat. Add butter and lower the heat to medium.
- Spoon the batter into the pan to make pancakes (2-3 tbsp at a time).
- Cook the pancakes for 2-4 minutes or until they’re easy to flip and cook for 2-3 minutes more on the other side. You’ll know they’re ready to flip when the sides start to set.
- Repeat with the remaining batter.
- To keep the pancakes warm, either store them on a plate covered with a bowl or in the oven preheated to 200F (100C) on a baking sheet (lined with parchment paper to make sure the pancakes don’t stick).
- Serve the pancakes with any toppings of your choice and enjoy!
Notes
Storing: Store any leftovers in an airtight container in the fridge for 3-4 days. Warm up the pancakes in a preheated oven at 300F (150C).
Freezer: Pancakes won’t be as fluffy after defrosting but can be frozen. Freeze any leftover pancakes on a baking sheet in a single layer. Once frozen, transfer to a freezer-safe container. Warm up the pancakes in a preheated oven at 350F (175C) until defrosted and warm throughout.
Nutrition
- Serving Size: 4 pancakes
- Calories: 337
- Sugar: 8.4 g
- Sodium: 228.9 mg
- Fat: 14.7 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 44.3 g
- Fiber: 3.1 g
- Protein: 7.6 g
