These gluten-free pumpkin pancakes are a perfect fall breakfast, made with wholesome ingredients like pureed pumpkin, grain-free flour, and warm spices. They’re dairy-free, fluffy, and full of cozy flavors, making them an ideal choice for a comforting and delicious meal.
In a bowl, or mixer combine the Gluten Free Flour, Brown Sugar, Flax, Baking Soda, Salt, Cinnamon, and Nutmeg. Blend them together.
Add the Vanilla, Eggs, Pumpkin, Oil and Coconut Milk. Use your mixer to blend well.
Heat your skillet on medium low to low heat.
Place 1/2 cup of batter for normal sized pancakes (1/4 for silver dollar) into the skillet. You may need to use a spatula to spread it out and shape the sides a little. This batter is thick.
Cook on medium low to low heat for 2 minutes on each side. Then flip and cook 1 additional minute on each side. If the pancakes are very thick, you can use your spatula to flatten them out a little bit after the first flip.
If your heat is too high then they will burn and not cook all the way through. They will not bubble, so check them by sliding a spatula underneath and seeing if they are golden brown.
Continue until all of your pancakes are done. Enjoy!
Notes
F.AQ.'s
Can I freeze these pancakes? Yes, they freeze well. Store in an airtight container for up to three months.
Can I make this recipe vegan? You could use Bob's Red Mill Egg Replacer, but expect less of a rise and a gummier pancake.
What milks can I use? I love coconut milk, but truly any milk you like will work just fine. Alond, Oat, or regular milk.
Tips:
Keep the Heat Low: Gluten-free batters can burn easily, so it's best to cook these pancakes on medium-low heat to avoid burning.
Flip Often: Because these are some thick pancakes, you need to flip often to avoid burning while cooking thoroughly.
Make It Your Own: Add chocolate chips, chopped nuts and a drizzle of maple syrup or honey for extra flavor.
Serving Suggestions: Pair these pancakes with seasonal fruit, dried coconut flakes, or a sprinkle of powdered sugar.
Ingredient Swaps:Gluten-free all-purpose flour: Use your favorite gluten free all purpose flour blend, or make mine!Brown sugar: You can also use coconut sugar.Eggs: You can try to use an egg replacer, but expect less of a rise and a gummer pancakes.Neutral oil: I like olive oil, but any oil of your choice will work. If using coconut oil, be sure to melt it first!Coconut milk: You can use your favorite milk for this. Regular dairy milk, oat, almond- they all work great.