Dairy-Free, Healthy Pumpkin Pancakes
A deliciously healthy pumpkin pancakes recipe perfect for cooler months. Only six ingredients in the pancakes and they come with a hint of maple flavor
Servings 7 Pancakes
- 1/3 cup pumpkin canned puree, not pumpkin pie filling
- 2 eggs
- 1/4 cup Gluten-Free Flour Bobs Red Mill
- 1/2 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon optional
- 2 tablespoons maple syrup plus more for topping
- 1 tsp baking powder
In a large bowl combine the pumpkin, eggs, spices, and maple syrup. Stir to combine.
Mix in the baking powder and gluten-free flour until no clumps remain. Let sit for 2-3 minutes.
Portion the pancakes into circles in a greased pan heated over medium to high heat.
Cover and cook 5-6 minutes until edges are starting to brown.
Flip and cook another 2-4 minutes until cooked through.
Remove the pancakes and top with your favorite toppings.
- Let the batter sit for 2-3 minutes after whisking in the flour. This ensures all the pancakes will have the same texture/consistency as the gluten-free flour absorbs the liquid
- Cook covered and don’t flip until the edges are browning
- Take care to whisk the mixture so that no clumps remain, as this is easy to overlook
- The pancakes don’t expand too much so the position you put them in the pan is more or less what they will look like
- If you want your pancakes to look more uniform, use the silicone mold
- This recipe has a paleo version, see the notes in the post
- The recipe makes 7-8 pancakes but the nutritional information is based on 7 pancakes and the values are for each individual pancake
Calories: 50kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 19mg | Potassium: 108mg | Fiber: 1g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg