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Gluten-Free Pumpkin Pancakes safe

A tasty fall pancake!

By valeriefender

2010-11-21 14:04:44

Need a bit of a change from the ordinary pancake? These pancakes are super tasty and full of fall flavor.

Prep time
Cooking time
Servings 12


2 eggs, or egg free substitute
1/2 cup pumpkin puree
1 tsp vanilla
2 Tbsp sugar
2 Tbsp oil
2 cups gluten free flour blend
2 Tbsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1 1/2 cup milk (more to desired consistency), or dairy free substitute


Beat eggs in a medium sized mixing bowl until foamy, then add the remaining ingredients. Mix only until combined, be careful not to over-mix. Cook on a preheated griddle until golden brown on each side.

Makes about 12 pancakes when scooped out with a 1/3 cup measure.

Category Breakfast Dish
Cuisine North American
Diet Choices gluten-free, dairy-free, egg-free
Tags breakfast fall flavors pancakes Pumpkin


  • kayrie
    Nov. 8, 2010

    what kind of flour blend do you recommend?

    Reply to This Post
  • valeriefender
    Nov. 8, 2010

    Honestly, most any flour blend would work well. I've used both homemade and store bought varieties. My favorite are ones with brown rice, corn starch and tapioca. I also like Gar-Fava flour based blends as well. There are many here on Gling to choose from. Click on "flour" or "flour blend" in the tag cloud in the recipe section to find a listing.

    Reply to This Post
  • kayrie
    Nov. 9, 2010

    thank you for the clarification! will be trying this soon.

    Reply to This Post
  • valeriefender
    Nov. 10, 2010

    You are welcome! I hope you enjoy them as much as my family does. :-)

    Reply to This Post

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