Name: Fluffy Gluten-free Pumpkin Pancakes
Total time: 30 min
Yield: 12-15 pancakes
Ingredients: 1 1/2 cups gluten-free flour (**see note); 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon sea salt; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 1 1/2 cups almond milk or other non-dairy milk; 1 tablespoon lemon juice; 3/4 cup pumpkin puree; 2 eggs or egg replacer; 3 tablespoons coconut oil, melted; 1 teaspoon vanilla extract; 1/4 cup pecans, chopped ((optional))

Autumn is the time for pumpkin picking, and also a time to use that delicious pumpkin in recipes on crisp autumn days. These Fluffy Gluten-free Pumpkin Pancakes are delicious. The addition of nutrient-packed pumpkin makes these pancakes super soft and moist.

Benefits of Pumpkin

Pumpkin is loaded with Vitamin A which is essential for eye health and helps prevent macular degeneration. It is also loaded with phytonutrients which helps lower blood pressure and prevent hypertension. A member of the squash family, pumpkin is also high in beta-carotene and antioxidants which gives it cancer-fighting properties.

Pumpkin is also very high in fiber which is great for heart health. It also helps us feel full, so we are less likely to overeat. By adding it to these pancakes, it not only makes them delicious but also makes it a hearty, satisfying breakfast on a cool morning!

Gluten-free flour blend

You can buy an all-purpose gluten-free flour blend, but I mix up my own big batch of whole grain gluten-free flours that I keep handy in a large jar to easily whip us recipes like these:

Makes 2 1/2 cups

¾ cup oat flour
¾ cup brown rice flour
½ cup sorghum flour
¼ cup teff flour

¼ cup arrowroot starch/flour

Fluffy Gluten-free Pumpkin Pancakes

Prep Time

30 minutes

Servings

pancakes

Ingredients

1 1/2 cups gluten-free flour **see note
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 1/2 cups almond milk or other non-dairy milk
1 tablespoon lemon juice
3/4 cup pumpkin puree
2 eggs or egg replacer
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup pecans, chopped (optional)

Prep Time

30 minutes

Servings

pancakes

Ingredients

1 1/2 cups gluten-free flour **see note
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 1/2 cups almond milk or other non-dairy milk
1 tablespoon lemon juice
3/4 cup pumpkin puree
2 eggs or egg replacer
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup pecans, chopped (optional)

Instructions

In a small bowl combine the almond milk with 1 tablespoon of lemon juice and let stand for 5 minutes.
In a large bowl, sift or whisk the flour, baking soda, baking powder, salt, and spices until combined.
Whisk the almond milk, pumpkin, eggs, coconut oil, and vanilla until combined.
Add the wet ingredients to the dry ingredients and whisk. Stir in nuts.
Heat a lightly greased griddle over medium-low heat. Drop the batter by 1/4 cup onto the pan. Cook for a minute or two until the bottom starts to brown. Flip and cook on the other side for another minute or two. Keep warm.