Are you ready to indulge in a delicious breakfast that’s both healthy and gluten-free? These Healthy Gluten Free Pumpkin Pancakes are not only a treat for your taste buds but also a perfect way to embrace the cozy flavors of fall any time of the year! With their fluffy texture and rich pumpkin flavor, they make for a delightful morning meal or a sweet brunch option. Plus, they’re quick and easy to whip up, taking just 25 minutes from start to finish. Get ready to impress your family and friends with this scrumptious recipe that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten free flour
- 1/2 cup pumpkin puree
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 egg
- 2 tablespoons maple syrup
Instructions
- In a large mixing bowl, combine the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, mix the pumpkin puree, almond milk, egg, and maple syrup. Whisk these wet ingredients until they are completely smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix the batter until just combined. Be careful not to overmix, as this can make the pancakes tough. Some small lumps are okay.
- Let the batter rest for 5 minutes to allow the gluten-free flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until small bubbles form on the surface and the edges start to look dry, about 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional maple syrup, a sprinkle of cinnamon, or your favorite toppings like chopped nuts or fresh berries.
Tips
- Choose the Right Flour: Make sure to use a high-quality gluten-free flour blend that contains xanthan gum for better texture. This will help your pancakes rise and stay fluffy.
- Pumpkin Puree: For the best flavor, use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough pancakes, so it’s okay if there are a few small lumps.
- Let It Rest: Allowing the batter to rest for 5 minutes before cooking helps the gluten-free flour absorb moisture and activates the baking powder, resulting in fluffier pancakes.
- Adjust Heat as Needed: Cooking pancakes over medium heat is key. If they’re browning too quickly, lower the heat to ensure they cook through without burning.
- Toppings Galore: Get creative with your toppings! Serve these pancakes with a drizzle of maple syrup, a sprinkle of cinnamon, fresh berries, or even a dollop of yogurt for added creaminess.
- Make Ahead: You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking in the morning.
- Freeze for Later: These pancakes freeze well! Cook a batch, let them cool, and then store them in an airtight container in the freezer for a quick breakfast option later.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
