Gluten Free Pumpkin Pancakes
Treat yourself to a big fluffy stack of these gluten free pumpkin pancakes with pecans. Every bite is filled with warm spices that will remind you of fall.
Servings: 10 4-inch pancakes
Calories: 175 kcal
Ingredients
- 1 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Pumpkin Pie Spice
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 Egg
- 3 tablespoons Oil
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla
- 1 ¼ Cup Non-Dairy Milk
- ½ Cup Pumpkin Puree
- ¾ Cup Pecans roughly chopped
Instructions
- In a large bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk together until well mixed.1 ¼ Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Pumpkin Pie Spice, 2 teaspoons Baking Powder, ¼ teaspoon Baking Soda, ¾ teaspoon Salt
- In a second smaller bowl, crack the egg and whisk it until it's frothy like soap bubbles.1 Egg
- Add the oil, maple syrup, vanilla and pumpkin puree to the egg and whisk until smooth.3 tablespoons Oil, 2 tablespoons Maple Syrup, 1 teaspoon Vanilla, ½ Cup Pumpkin Puree
- Pour the pumpkin mixture into the dry ingredients and begin to fold.
- Add the milk, starting with 1 cup, and fold to combine. If you need more milk, add enough so the batter is a bit runny when you lift up your spatula.1 ¼ Cup Non-Dairy Milk
- Fold in the pecans.¾ Cup Pecans
- Set the batter aside to rest while you preheat your pancake griddle. If you're using an electric griddle, heat it to 350 degrees. For a stovetop, heat to medium heat.
- If your griddle or pan is not nonstick, then spray with a nonstick spray. Scoop out ¼ cup of pancake batter and pour onto your hot surface.
- Cook until the edges appear dry and small bubbles are rising and popping in the center of the pancake (3-5 minutes), then flip and cook until the second side is golden brown (2-3 minutes). Do not press down on the pancakes or flip a second time.
- Remove to a plate covered with paper towels while you cook the remaining batter.
Notes
Substitutions & Variations
- Make it Vegan - I have never tried making these pancakes in a vegan version. However, I think you could just leave the egg out entirely and use a baking soda/vinegar egg substitute to replicate the fluffy texture.
- Replace Pumpkin - You can replace the pumpkin with mashed sweet potatoes.
- Replace Pecans - You can replace the pecans with walnuts or another similar nut. If you don't eat nuts, can omit them or use an alternative like pumpkin seeds, chocolate chips or granola.