Gluten-Free Pumpkin Pancakes

Thursday, October 7th, 2010 | click here to comment

Fall is one of my favorite seasons. I love the crispness in the air, wearing comfy sweaters and cooking with quintessential fall ingredients, like pumpkin.  My mom just celebrated her birthday recently and came to spend the weekend with us, so I made her a birthday breakfast of gluten-free pumpkin pancakes to not only celebrate her birthday, but also her 6 years of gluten freedom. I have to admit, I cut a few corners on these pancakes. We grew pumpkins in our backyard this year, but the thought of hacking one up and scooping the meat out to make a puree, was daunting, so I opted for canned pumpkin instead.  I also used Pamela's Pancake Mix instead of flour since I had some on hand and personally love that mix for pancakes.

she's barely 2, but she's tough!

I searched for some recipes online, but couldn't find one that I loved.  I finally decided on a recipe I found on Pamela's website, but the batter was so thick I could barely stir it, so I tweaked the recipe below.  The overall flavor was spot-on though and I would most definitely make these pancakes again.  They had a wonderful pumpkin flavor that was only enhanced with maple syrup and butter. They were absolutely delicious and a great way to put a fall spin on a breakfast classic. 

*Update: Step by step photo instructions follow the recipe. Enjoy!

Pumpkin Pancakes

  • 1 cup Pamela’s Baking & Pancake Mix (I've also done this successfully with Kinnikinnick's Pancake Mix)
  • 1/2 cup canned pumpkin (not the pie filling)
  • 1 large egg
  • 2 Tablespoons vegetable or canola oil
  • 1/4 cup brown sugar
  • 1/2 cup of soy milk, plus 1-2 additional tablespoons depending on how thick the batter still is (I personally like the flavor of soy and pumpkin together)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Using a whisk; combine pumpkin, egg, oil, sugar, and spices in a large bowl until very smooth. Add pancake mix and stir until combined (there might still be a few lumps). Add in soy milk, and if still too thick, add a little more soy until the mixture resembles a cake batter.  Heat a flat skillet on high, then turn down to medium for cooking. Spray non-stick cooking spray or butter the hot surface. Using a 1/4 cup measuring cup or scoop, pour the batter onto the hot surface and gently spread it out to 5-6 inches in diameter with a soft spatula or spoon (it should spread naturally, but you can help it along if needed). Keep an eye on the pancakes, they should bubble up, but if they don't just flip when they slide easily on the pan.  The first few pancakes may not come out perfectly, if so give them to your family pet. :)

Enjoy pancakes with warm maple syrup and butter.

Step 1: Mix the pumpkin, egg, oil, sugar and spices in a bowl until smooth. 

bpa free can pumpkin

Step 2: Add pancake mix to your mixture above and stir until well combined. The batter will be thick. 

Step 3: Add soy mik and mix thoroughly until the batter thins enough to become runny. 

Step 4: Using a cup measure, drop 1/4 cup dollops of pancake batter onto a hot greased pan. The batter should spread to about 2-3 inches wide. If it doesn't, gently use a spoon to spread it. 

Step 5: On medium heat, cook your pancakes until you see bubbles forming on the surface of the entire pancake. Test with your spatula to loosen an edge and peek to see if they are golden brown. If so, flip!

Step 6: Cook the other side of the pancake until it is golden brown. 

Step 7: Serve your pancakes with butter and warm maple sryup. Voila! 



 

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