Delightful gluten-free pumpkin pancakes for a cozy breakfast
Are you looking for a delicious gluten-free and dairy-free breakfast recipe that will satisfy your cravings for something sweet and comforting? Look no further than these easy-to-make Gluten-Free Pumpkin Pancakes!
As a food blogger and nutritionist, I understand the importance of finding delicious, healthy, and allergen-friendly meals that can nourish our bodies and souls. These Pumpkin Pancakes are made with wholesome ingredients, including pumpkin puree, gluten-free flour, almond milk, and warming spices like cinnamon and nutmeg.
Not only are these pancakes free from gluten, dairy, and refined sugars, but they’re also a great source of dietary fiber, vitamin A, and plant-based protein. Plus, they taste just like your favorite pumpkin pie in pancake form!
Whether you need a quick weekday breakfast or want to impress your family with a cozy brunch dish, these Gluten-Free Pumpkin Pancakes are the perfect recipe to add to your collection. So grab your whisk and let’s get cooking!
Why You’ll Love This Recipe
As a nutritionist and food blogger, I highly recommend this Gluten-Free Pumpkin Pancakes recipe, and let me tell you why you’ll love it.
First and foremost, this recipe is not only gluten-free but also dairy-free, making it an excellent option for those with dietary restrictions or anyone wanting to lead a healthier lifestyle.
Moreover, these pancakes are made using real pumpkin puree, which is both nutritious and delicious. Pumpkin is low in calories but high in vitamins A and C, making it a perfect addition to a healthy diet.
Additionally, the recipe calls for just the right amount of pumpkin pie spice and ground cinnamon, which gives the pancakes a warm, cozy flavor perfect for chilly mornings.
Finally, the texture of these pancakes is fluffy and light – just like traditional pancakes – while still being gluten-free. Thanks to the incorporation of almond flour and oat flour, these pancakes maintain their softness without becoming dense or crumbly.
Trust me; you won’t believe that these Gluten-Free Pumpkin Pancakes don’t contain any gluten or dairy. They taste just as good as any other pancake and will leave you feeling satisfied without weighing you down. If you’re looking for a healthy breakfast that doesn’t sacrifice flavor, look no further than this delicious recipe.
Ingredient List
Dry Ingredients:
- 1 cup gluten-free flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 egg
- 1/2 cup almond milk (or any dairy-free milk)
- 1 tablespoon maple syrup
- 2 tablespoons melted butter (or coconut oil)
These are all the ingredients you’ll need to create fluffy and delicious pancakes that are gluten-free and dairy-free. If you’re vegan, you can substitute the egg with flax eggs or other vegan egg substitutes. You can also swap almond milk with any plant-based milk of your choice.
Make sure your ingredients are at room temperature before you begin, as this will prevent lumps from forming in your batter. Also, be sure to use canned pumpkin puree and not pumpkin pie filling, or else the pancakes will turn out too sweet.
The Recipe How-To
Now, it’s time to put our pumpkin pancakes together. Get your skillet or griddle and let’s start cooking!
Step 1: Mix the Ingredients
In a mixing bowl, whisk together gluten-free flour, baking powder, sugar, salt, cinnamon, and pumpkin pie spice. Add in the remaining wet ingredients including pumpkin puree, skim milk, eggs, and melted butter. Mix until you have a smooth batter.
Step 2: Heat Your Skillet or Griddle
Preheat your skillet or griddle over medium-high heat. Use a teaspoon of melted butter or cooking spray to lubricate the surface.
Step 3: Pour the Batter and Cook
Pour ¼ cup of pancake batter onto the skillet. Let it cook for about 2-3 minutes on each side until golden brown.
Step 4: Flip Over
Carefully flip the pancake with a spatula to avoid breaking it apart. Cook for another minute or until fully cooked through.
Step 5: Repeat
Repeat this process with more batter until you are done with all of it.
Step 6: Top it Off
Finally, top your gluten-free pumpkin pancakes with your favorite toppings such as maple syrup, whipped cream, chocolate chips, nuts, or fresh fruits. Enjoy your delicious and healthy breakfast!
Note: Don’t forget to keep an eye on your skillet or griddle temperature and adjust it as needed throughout the cooking process.
Substitutions and Variations
One of the great things about this gluten-free pumpkin pancake recipe is that it’s versatile and allows for substitutions to cater to different dietary needs and preferences. Here are some variations you can try:
– Dairy-Free: If you’re lactose intolerant or vegan, you can substitute the skim milk with almond milk or any other dairy-free milk of your choice. In fact, using almond milk adds a nutty flavor that complements the pumpkin well.
– Paleo-Friendly: For those following a paleo diet, swap out the gluten-free flour with a mixture of almond flour and coconut flour, and use maple syrup instead of granulated sugar. This will give your pancakes a slightly denser texture but still deliciously fluffy.
– Vegan: To make these pancakes vegan-friendly, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). This will help bind the batter together.
– Sugar-Free: If you’re watching your sugar intake, substitute the granulated sugar with a natural sweetener like stevia or monk fruit. You can also omit it entirely if using canned pumpkin pie filling which already has added sugar.
– Waffle-Mix: If you have waffle mix on hand instead of pancake mix, feel free to use it instead! Simply follow the instructions on the mix but add in canned pumpkin puree or pie filling plus cinnamon, cloves and nutmeg to give your waffles a scrumptious fall flavor.
– Trader Joe’s Mix: Trader Joe’s offers an amazing gluten-free pumpkin pancake mix which also includes pumpkin pie spice. Simply follow the package instructions adding in canned pumpkin puree or pie filling for added flavor.
With these variations, there’s no need to sacrifice taste when accommodating dietary needs. Enjoy experimenting and finding what works best for you!
Serving and Pairing
Now that you have made a delicious batch of gluten-free pumpkin pancakes, it’s time to think about serving and pairing. These pancakes are perfect for a cozy autumn breakfast, and can be enjoyed on their own or with a variety of toppings and sides.
For a classic pairing, try topping your pancakes with a generous pat of butter and drizzling them with maple syrup. If you’re feeling more adventurous, consider adding some chopped nuts or dried fruit to the mix for added texture and flavor.
For those who prefer a savory twist, try serving these pancakes with a side of crispy bacon or sausage. The combination of sweet and salty flavors will hit all the right notes and leave you feeling satisfied and energized throughout the day.
If you are looking for something lighter, consider pairing these pancakes with fresh fruit like sliced bananas or mixed berries. This will add a refreshing burst of sweetness to your meal while providing valuable vitamins and nutrients.
In terms of beverages, hot coffee or tea makes for an ideal pairing with these warm and hearty pancakes. You could also opt for a glass of cold orange juice or apple cider to round out your meal.
No matter how you choose to serve or pair these gluten-free pumpkin pancakes, they are sure to be a crowd-pleaser. So go ahead and indulge in this guilt-free treat – your taste buds (and body) will thank you!
Make-Ahead, Storing and Reheating
One of the best things about this Gluten-Free Pumpkin Pancakes recipe is that it can be made ahead of time and stored for later enjoyment. If you’re a busy person, you’ll love the convenience of being able to whip up a batch of these pancakes when you have some free time and then store them in the fridge or freezer until you’re ready to eat them.
To prepare the pancakes ahead of time, simply follow the recipe instructions as usual and then let the leftover pancakes cool completely. Once they’re cooled, you can store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When you’re ready to eat the pancakes, there are a few different ways you can reheat them. You can pop them in the microwave for a quick and easy reheating option, or you can warm them up on a skillet or griddle over medium heat until they’re heated through.
If you want to freeze the pancakes, make sure to place a piece of parchment paper between each pancake to prevent them from sticking together. This way, you can pull out individual pancakes whenever you want and reheat them as needed.
Overall, this recipe is perfect for meal prep and make-ahead breakfasts. With a little bit of planning, you can enjoy delicious gluten-free pumpkin pancakes without any hassle or fuss.
Tips for Perfect Results
As someone who has cooked for years and loves experimenting in the kitchen, I have some tips that will help you create perfect gluten-free pumpkin pancakes. Here are some of my best tips and tricks:
1. Measure Your Ingredients Accurately
When it comes to baking, accurate measurements are essential. Measuring ingredients by weight is the most accurate method, but if you don’t have a scale, use measuring cups and spoons correctly. Don’t eyeball amounts or pack flour or pumpkin too tightly into measuring cups. This can result in lumpy or gummy batter.
2. Mix Dry Ingredients First
Mix your dry ingredients together thoroughly first, including almond flour, gluten-free flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice.
3. Use Room Temperature Ingredients
Room temperature ingredients mix more easily and result in a smoother batter. So if you remember to take them out earlier, let the eggs come to room temperature before mixing them in.
4. Don’t Overmix the Batter
A common mistake many people make when making pancakes is overmixing the batter. When you mix too much, gluten forms in the batter resulting in dense and tough pancakes. Whisk your batter gently just until everything is combined and there are no lumps.
5. Let Batter Rest Properly
This step may be unnecessary with many traditional pancake recipes; however, with gluten-free versions such as this recipe you need to let the batter rest for a little while after mixing all of your ingredients together. This helps them thicken up.
6. Cook Pancakes Over Medium-Low Heat
Cook pancakes over medium-low heat for a few minutes on each side until golden brown. This will prevent them from burning and help them cook evenly throughout.
7. Grease Pan Before Adding Batter
Grease your non-stick skillet or griddle pan lightly with oil or butter before adding each scoop of batter to prevent sticking.
8. Keep Pancakes Warm in The Oven
Once cooked in batches, keep the pancakes warm while you finish preparing them by placing them on a baking sheet in preheated the oven at 250°F. This also helps dry them out prior to serving.
Follow these tips, and you will be sure to get perfect gluten-free pumpkin pancakes every time!
Bottom Line
In conclusion, these Gluten Free Pumpkin Pancakes are a perfect breakfast treat. Their amazing taste and texture make them a crowd-pleaser for everyone, whether they follow a gluten-free, dairy-free or paleo diet. With just a few simple ingredients and easy-to-follow instructions, you can make this recipe in no time.
Moreover, the recipe is also customizable and you can experiment with substitutions and variations to suit your dietary restrictions and preferences. You can pair them with your favorite toppings such as maple syrup, whipped cream, or fresh berries for an even more flavorful experience.
Overall, these Healthy Pumpkin Pancakes will not only satisfy your taste buds but also provide nutritional value due to its pumpkin puree and oat flour content. So next time you need something warm and comforting for breakfast, try these Gluten-Free Pumpkin Pancakes recipe at home, I guarantee you won’t regret it!
Gluten Free Pumpkin Pancakes Recipe
Ingredients
- 2 cups gluten-free flour, mix
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups skim milk
- 1 cup canned pumpkin (NOT pumpkin pie mix)
- 1/4 cup butter, melted
- 2 large egg yolks
- 4 large egg whites
Instructions
- 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.