Fall Pancakes (Gluten Free)

Pumpkin puree adds a delicious fall flavor and moisture to these gluten-free pancakes, making them perfect for a cozy breakfast during autumn.

This is vegetarian and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Fall Pancakes (Gluten Free)

Cooking Method: Frying Cuisine: American Courses: Breakfast, Brunch Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1.5 cup Gluten-free flour blend
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 1 cup Pumpkin puree
• 1 cup Milk (dairy or plant-based)
• 1 Egg
• 2 tablespoon Maple syrup
• 1 teaspoon Vanilla extract
• 2 tablespoon Butter or oil

Instructions

1. In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the pumpkin puree, milk, egg, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and melt butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
7. Repeat with the remaining batter.
8. Serve the fall pancakes warm with your favorite toppings such as maple syrup, whipped cream, or chopped nuts.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.