Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes are healthy and delicious! These pancakes are sweet and spicy and simple to make! Try this dairy-free, gluten-free recipe!

I made these on Thanksgiving morning and they were a hit! I bought So Delicious Pumpkin Spice Coconut Milk for my coffee, but noticed the recipe for pumpkin pancakes on the side, so I modified it a bit and made them. WHOA...so yummy!!!

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Ingredients:

  • 1 1/2 cup gluten-free all purpose flour (or other flour of choice, such as buckwheat, whole wheat, etc.)
  • 4 tbsp. agave nectar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger (optional)
  • 1 cup pumpkin puree
  • 1 cup So Delicious Pumpkin Spice Coconut Milk
  • 1/2 tsp. vanilla extract
  • 1 tbsp. coconut oil, melted
  • Coconut oil for pan

Directions:

  1. Whisk dry ingredients together and set aside. In a separate bowl, mix all wet ingredients together.
  2. Add wet ingredients to dry ingredients and mix well (with hand beater or electric if preferred).
  3. Lightly oil a skillet with coconut oil over medium heat.
  4. Pour about 1/3 cup batter onto skillet.
  5. Cook about 3 min. until edges are firm. Flip and cook a couple more minutes until golden brown.
  6. Top with Earth Balance spread and organic, whole maple syrup.
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You can use any gluten-free flour of your choice. I like this brand by Bob's Red Mill. You could also use whole wheat or other flour of choice if you do not have a gluten sensitivity.

I was so happy to see that So Delicious made this pumpkin spice flavor for the holidays! What a treat! I was just expecting to use it in my coffee, but mmmmm what delicious pancakes I made with it!

If you can't find it in a store near you, just use any plain, dairy-free milk and add pumpkin spice seasoning!

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I also used canned, organic pumpkin. I had several cans from Thanksgiving, so it was perfect! You only need about 1 cup (about 3/4 of the can).

Melt a little coconut oil on a griddle or skillet over medium heat. I use coconut oil for almost all cooking because it is much better for you than other oils and it withstands being heated at high temperatures without becoming carcinogenic!

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You might also like these Pumpkin Flax Muffins!

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