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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes

November 1, 2014 by Alea Milham 2 Comments

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Quick and easy Gluten-Free Pumpkin Pancakes Recipe. Enjoy the flavors of fall with this gluten-free pumpkin pancake recipe. Includes dairy-free options.

I love love love pumpkin! It makes every recipe feel like a dessert – even pancakes. If it were up to me I would make pumpkin recipes all year round. And it is up to me, so I do. 🙂 However, I realize that most people think of pumpkin as an autumn food, so I have impatiently waited to share these gluten-free pumpkin pancakes with you.

This recipe makes 24 pancakes. I freeze the leftovers and then quickly reheat them for a fast and easy “homemade” breakfast on busy mornings. If you don’t want leftover pancakes, you can halve this recipe.

Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes
 
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Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
Author: Alea
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup brown rice flour
  • ¾ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon guar gum
  • 1 tablespoon + 1teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 1½ cups milk (or rice milk)
  • 1 cup pureed pumpkin
  • ½ cup butter, melted (or dairy-free margarine)
Directions
  1. In a large bowl, combine flours, potato starch, guar gum, baking powder, salt, sugar, and cinnamon.
  2. Make a well in the center of the mixture.
  3. In a small bowl combine eggs, milk, pumpkin, and butter.
  4. Add the pumpkin mixture to the dry ingredients; stirring until the dry ingredients are just moistened.
  5. Pour about ¼ cup of batter for each pancake onto a hot, lightly greased griddle. Cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side.
3.1.09

More Gluten-Free Pumpkin Recipes

Gluten-Free Pumpkin Snickerdoodles

Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin White Chip Waffle Cookies

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Shirley @ gfe & All Gluten-Free Desserts says

    November 1, 2014 at 6:56 pm

    Yum, Alea! No need for a ready-made pumpkin pancake mix. Shared all over! 😉

    Shirley

    Reply
    • Alea Milham says

      November 2, 2014 at 12:56 am

      Thanks Shirley!

      Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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