Best 2 Gluten Free Pumpkin Pancakes Recipes
Indulge in a delightful culinary experience with our collection of gluten-free pumpkin pancake recipes, catering to various dietary needs and taste preferences. Discover the classic Gluten-Free Pumpkin Pancakes recipe, offering a fluffy and flavorful foundation for your breakfast or brunch. For a vegan alternative, try the Vegan Gluten-Free Pumpkin Pancakes, ensuring a satisfying and allergy-friendly option. Craving a protein-packed start to your day? The Gluten-Free Pumpkin Protein Pancakes provide a nutritious boost with the addition of protein powder. Explore the unique Gluten-Free Pumpkin Pie Pancakes, featuring a sweet and savory combination of pumpkin and pie spices. Lastly, treat yourself to the Gluten-Free Pumpkin Pancakes with Cream Cheese Glaze, where a creamy and tangy glaze elevates the classic pancake experience. Embark on a culinary journey with our diverse selection of gluten-free pumpkin pancakes, ensuring a delicious and memorable meal for all.
Let's cook with our recipes!
GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES
Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them.
Provided by cjcuppycake
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
- Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
- Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 16.3 g, Fat 14.6 g, Fiber 6.6 g, Protein 2.3 g, SaturatedFat 11.2 g, Sodium 831.3 mg, Sugar 6.6 g
GLUTEN FREE PUMPKIN PANCAKES
I found this recipe on another website where people post recipes that are WW friendly. I decided to try and make it gluten-free and they were just delicious. This recipe makes 6 - 4 pancake servings and the WW points are 6 per serving.
Provided by LARavenscroft
Categories Breakfast
Time 30m
Yield 24 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a large bowl.
- Make a well in the center of the mixture.
- Combine milk and next 3 ingredients.
- Add to flour mixture, stirring just until dry ingredients are moist.
- Beat egg whites at high speed with an electric mixer until stiff peaks from.
- Gently fold into pumpkin mixture.
- Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
- Cook pancakes until tops are covered with bubbles and edges look cooked.
- Turn and cook other side.
Tips:
- Use gluten-free flour: This recipe uses a blend of almond flour, coconut flour, and tapioca flour, which makes it gluten-free. If you don't have these flours on hand, you can use a store-bought gluten-free flour blend.
- Make sure your pumpkin puree is smooth: Lumpy pumpkin puree will make your pancakes grainy. To ensure a smooth puree, use a blender or food processor to puree the pumpkin until it is completely smooth.
- Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix the batter just until the ingredients are combined.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
- Serve the pancakes with your favorite toppings: Pumpkin pancakes are delicious served with butter, syrup, fruit, or whipped cream.
Conclusion:
These gluten-free pumpkin pancakes are a delicious and healthy way to start your day. They are easy to make and can be customized to your liking. Whether you like them plain or topped with your favorite ingredients, these pancakes are sure to be a hit. So next time you're looking for a gluten-free breakfast option, give these pumpkin pancakes a try!
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