Fluffy Gluten-free Pumpkin Pancakes
Whip up a batch of these perfectly fluffy gluten-free pumpkin pancakes.
These pancakes taste like the real deal. Made with light buckwheat flour, pumpkin and spices.
The structure of these pancakes allows you to make them as big or small as you want without them falling apart.
They are tender, delicious and packed full of flavor. Enjoy!
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 1.25 cup1.25 cup1.25 cup Buckwheat Flour, light - 190g
- 0.5 cup0.5 cup0.5 cup Arrowroot Flour, 65g
- 3 tsp3 tsp3 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 2 whole2 whole2 whole Egg
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée, 140g
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup, 45g
- 0.25 cup0.25 cup0.25 cup Avocado Oil, 55g
- 1 cup1 cup1 cup Milk, 240g
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
Process
- In a medium bowl whisk together the light buckwheat flour, arrowroot flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside
- In a large bowl whisk together the eggs, pumpkin puree, maple syrup, avocado oil, milk and vanilla.
- Add the dry ingredients to the wet mixture and whisk until just combined. Do not over mix. You want to see some lumps.
- Heat a skillet or griddle over medium heat. Pour desired amount of batter and let it cook until you see it start to puff and a few bubbles. Flip and cook the other side for 1-2 minutes.
- Repeat with remaining batter and serve while warm with your favorite pancake toppings.
Notes
This recipe uses light buckwheat flour. It is not as dark and the flavor is more subtle. I like to use Anthony’s brand for the light buckwheat. Usually can be found on Amazon. You can also grind your own buckwheat groats in a blender. A darker buckwheat flour will work but it will change the texture and taste some. You can use dairy or non-dairy milk in this recipe. The gluten-free pancakes are not as delicate so you have the option of making them large without them falling apart as you flip them.
Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 510 |
| Fat: | 18 g |
| Carbohydrates: | 79 g |
| Protein: | 12 g |
| Cholesterol: | 9 g |
| Sodium: | 800 mg |
| Fiber: | 19 g |
| Sugars: | 11 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.