Pumpkin Pancakes

Fluffy, gluten-free Pumpkin Pancakes are easy to whip together in one bowl.

Course Breakfast

Cuisine American, Canadian

Diet Gluten Free

Keyword dairy free, gluten free nut free, one dish, pumpkin pancakes

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 131kcal

Author Cathy

Combine all of the dry ingredients (oat flour through salt) in a large mixing bowl with a whisk.
⅓ cup gluten-free oat flour, ⅓ cup tapioca flour, ⅓ cup brown rice flour, 1 tablespoon gluten-free baking powder, 2 tablespoons raw sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon xanthan gum, ¼ teaspoon fine sea salt
Make a well in the centre of the dry ingredients. Drop the eggs into this well, and whisk enough to break them up.
2 eggs
Whisk in the pumpkin puree. Finally, add the nondairy milk and oil, whisking the entire mixture until the batter is smooth.
½ cup pumpkin puree, ½ cup nondairy milk
Heat a griddle or cast iron frying pan over medium heat. Oil it lightly. Scoop about ¼ cup batter onto the hot surface, smoothing it out a little with the back of your ladle. As the edges begin to look dry and little bubbles start to form on top, flip each pancake over to cook the second side. When cooked through, remove your pancakes and serve.
2 tablespoons avocado oil

Shortcut tip: Replace the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons Pumpkin Spice.

As this pancake batter is rather thick and pumpkin pancakes are moist, it's important that your heat not be set too high. That way, your pancakes will cook right through before burning on the outside.