Gluten Free Pumpkin Pancakes
These gluten free pumpkin pancakes are a delicious treat for breakfast during the fall.
Cost $1 per serving
- 2 cups gluten free flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 3 eggs
- 2 tbs pure maple syrup
- 3/4 cup pumpkin puree
- 1 1/2 cups non-dairy milk (or milk of choice)
- 1/4 cup coconut oil
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, mix the eggs, maple syrup, pumpkin puree, milk, and coconut oil. Stir in the dry ingredients, and mix until just combined. (If the batter is thicker than you’d like, add more milk until you get the consistency you want.)
Pour about 1/3 cup of batter onto a medium hot griddle pan for each pancake. (Set an electric griddle to 350 degrees, or set the stove burners to medium.) Cook for about 2 minutes on each side, or until nicely browned and cooked through.
Serve with pure maple syrup and berries if desired.
Serving: 3pancakes | Calories: 452kcal | Carbohydrates: 59g | Protein: 13g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 678mg | Potassium: 540mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7675IU | Vitamin C: 8mg | Calcium: 320mg | Iron: 4mg