Gluten-Free Pumpkin Pancakes Recipe

Name: Gluten-Free Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 2/3 cups Almond Milk; 1 teaspoon Vanilla; 2 Tablespoons Maple Syrup, Plus More For Serving; 1 cup Canned Pumpkin Puree; 2/3 cups White Rice Flour; 1 cup Almond Meal; 1 teaspoon Baking Powder; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Salt; 1 teaspoon Coconut Oil Or Butter, For Greasing

Servings: persons

2 whole Eggs
2/3 cups Almond Milk
1 teaspoon Vanilla
2 Tablespoons Maple Syrup, Plus More For Serving
1 cup Canned Pumpkin Puree
2/3 cups White Rice Flour
1 cup Almond Meal
1 teaspoon Baking Powder
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Salt
1 teaspoon Coconut Oil Or Butter, For Greasing

1
In a large mixing bowl, whisk together the eggs, milk, vanilla, maple syrup and pumpkin. Stir in the flour, almond meal, baking powder, cinnamon and salt.
2
Place a large non-stick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, 1/4 cup for each pancake. You'll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned. Remove cooked pancakes from the pan and repeat cooking the rest of the batter.
3
Serve the pancakes with maple syrup and butter.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Eggs, 2/3 cups Almond Milk, 1 teaspoon Vanilla, 2 Tablespoons Maple Syrup, Plus More For Serving, and more.

Yes, Gluten-Free Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pumpkin Pancakes

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