Gluten-Free Pumpkin Pancakes Recipe

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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

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

In a large bowl, combine flours, potato starch, guar gum, baking powder, salt, sugar, and cinnamon.
Make a well in the center of the mixture.
In a small bowl combine eggs, milk, pumpkin, and butter.
Add the pumpkin mixture to the dry ingredients; stirring until the dry ingredients are just moistened.
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.