Gluten-free Pumpkin Pancakes

Hurray- it’s that time of year again! Pumpkin and pumpkin spice just seem to make everything better.

pumpkinpancakes3

I get frustrated with recipes that include a small amount of a packaged ingredient (2 Tbsp. tomato paste, 1/2 cup crushed pineapple, etc.). If I’m going to open a can, bottle or jar, then I want to use a reasonable amount of the contents (I’m kind of fussy that way -smile-, but I suspect some of you may be as well).

Most pumpkin-related recipes only incorporate a small amount of pumpkin. I decided I wanted to create a pancake recipe that would use half a can of pumpkin puree. You can use the other half for another batch of pancakes later in the week or freeze it for later use.

If I’m going to open a can of pumpkin, I certainly don’t want any to go to waste- especially considering what a nutritional powerhouse pumpkin is! It’s high in iron and fiber, and is off the charts in its vitamin A content!

Be aware that the addition of the pumpkin puree makes for a thicker-than-usual pancake batter. So be sure to press down on the pancakes after their first flip and then after a few minutes on the second side, then give them another minute to cook on the first side again.

 

 

Sample a multitude of muffins, pancakes and other gluten-free recipes for breakfast in this great collection of whole food gluten-free recipes .

gluten free recipes for breakfast - everyday gluten free

 

This great book will satisfy your need for more kid-friendly gluten-free recipes – all prepared with nutritionally-dense whole foods!

kid friendly gluten free recipes - everyday wholesome eating

Comments

  1. Muriel says

    Hi! I love your website. Thank you
    Just one question, could I soak the flours the night before to get rid of phytates or you just do it with whole grains?

    • Kim Wilson says

      You certainly could soak the flours the evening before, there just isn’t much for liquids to work with in this recipe. I’d love to hear how it works out for you.

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